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Rating: 3.5 stars
17 Ratings
  • 5 star values: 5
  • 4 star values: 6
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 4

Introduce your taste buds to Vietnamese cuisine with this quick and easy soup. The rich broth, aromatic herbs, and tender steak will leave you wanting more.

Adeena Sussman
Recipe by Cooking Light April 2010

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Read the full recipe after the video.

Recipe Summary

prep:
30 mins
total:
30 mins
Yield:
4 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Freeze beef for 10 minutes; cut across grain into 1/8-inch-thick slices.

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  • Cook noodles according to package directions. Drain and rinse with cold water; drain.

  • Place onion and next 5 ingredients (through star anise) in a large saucepan; cook over medium-high heat 5 minutes, stirring frequently. Add broth and 2 cups water; bring to a boil. Strain broth mixture though a fine sieve over a bowl; discard solids. Return broth to pan. Add soy sauce, sugar, and fish sauce; bring to a boil. Add bok choy and snow peas; simmer 4 minutes or until peas are crisp-tender and bok choy wilts.

  • Arrange 1/2 cup noodles into each of 4 large bowls. Divide raw beef and chile slices evenly among bowls. Ladle about 1 2/3 cups hot soup over each serving (broth will cook beef). Top each serving with 1/4 cup bean sprouts, 1 tablespoon basil, and 1 tablespoon mint. Serve with lime wedges.

Nutrition Facts

303 calories; fat 8.3g; saturated fat 3.2g; mono fat 3.5g; poly fat 0.4g; protein 24.2g; carbohydrates 31.1g; fiber 2.8g; cholesterol 51mg; iron 4.2mg; sodium 900mg; calcium 120mg.
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