Vietnamese Beef-Noodle Soup with Asian Greens

18 Reviews
ADD YOUR REVIEW
Prep Time
30 Mins
Yield
4 servings
By Adeena Sussman
April 2010
RECIPE BY Cooking Light

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.

Ingredients

  • 1 (8-ounce) sirloin steak
  • 4 ounces uncooked wide rice stick noodles
  • 1 1/2 cups thinly sliced yellow onion
  • 3 whole cloves
  • 2 cardamom pods
  • 2 garlic cloves, halved
  • 1 (3-inch) piece peeled fresh ginger, thinly sliced
  • 1 star anise
  • 4 cups fat-free, less-sodium beef broth
  • 2 cups water
  • 1 tablespoon less-sodium soy sauce
  • 1 teaspoon brown sugar
  • 2 teaspoons fish sauce
  • 4 cups baby bok choy leaves
  • 1 cup snow peas, trimmed
  • 1 small fresh Thai chile, thinly sliced into rings
  • 1 cup fresh bean sprouts
  • 1/4 cup fresh basil leaves
  • 1/4 cup fresh mint leaves
  • 4 lime wedges

Nutritional Information

  • Calories 303
  • Fat 8.3g
  • Satfat 3.2g
  • Monofat 3.5g
  • Polyfat 0.4g
  • Protein 24.2g
  • Carbohydrate 31.1g
  • Fiber 2.8g
  • Cholesterol 51mg
  • Iron 4.2mg
  • Sodium 900mg
  • Calcium 120mg

How to Make It

Step 1

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

Step 2

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

Step 3

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.

Step 4

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.

You May Like

Advertisement

Build-a-Meal

Find recipes with ingredients that you have on hand.

+ +

Read More

Advertisement

Ratings & Reviews

gnc929's Review

raresters
July 14, 2013
This is a great Asian inspired soup. The recipe does not claim to be a Pho recipe, so I am a bit confused why some reviews have given this recipe a low rating because it strays from traditional Pho. Just to aggravate the purist, I added Miso! Om Nom Nom

HomeCookinFirst's Review

satterbury
April 07, 2011
A nice quick and light variation of PHO. I also placed a plate of bean sprouts on the side to add as desired along with a bottle sriracha for that extra and authentic kick.

yoyo1198's Review

slosteven
January 22, 2015
N/A

satterbury's Review

Deniseinark
April 04, 2010
This recipe was great. I would make it again. I didn't have any cardamon on hand. It was still great

Deniseinark's Review

Watermaven
April 23, 2010
Pho (pronounced fuh)-one of our favorite soups - quick and healthy. If you want to make it quicker, buy the pho base at an asian market. Check out other pho recipes for ingredient variations. We grow the herbs and keep frozen veggies because we eat it about once a week. Super healthy and full of good nutrition. EASY to make for a crowd.

perryk's Review

gnc929
August 05, 2010
The first time I made this, I followed the recipe to a T, and it was pretty good. The second time I made it, I made a few changes and it was awesome: I had ground cloves, and I just added a pinch, as I'm not a huge clove fan in the first place. I added 1 Tbsp of Hoison sauce and doubled the soy sauce. LOVE it! This does have a lot of salt in it, but its a great alternative if you're craving some Pho.

slosteven's Review

Sandy
April 07, 2011
N/A

bellymama's Review

daneanp
April 22, 2010
My family enjoyed this soup. I did add a little extra soy sauce and fish sauce. It seemed a little "thin" otherwise. We had baked vegetable egg rolls with the soup.

Watermaven's Review

Chameleon16
April 22, 2010
I haven't made it yet although I found it very tantalizing until I read the sodium content. Unfortunately I am one of those people that are sodium sensitive. And of course sodium is on the news daily for all people, why I don't know. My father and grandfather both lived to be 90 and never paid any attention to it. How about 2 versions of this, low sodium or no sodium? Believe me I wish I didn't have to pay attention to his as I love salt!

Mceveritt77's Review

Heather23
January 28, 2014
Overall, I think this recipe is good. I did add the extra soy sauce as previous reviewers suggested, left out the chili (for my kids) and thought it still had a great flavor. *However*, I did NOT feel comfortable about the way the broth "cooked" the beef. I was very careful to follow the directions, but ended up putting everything back into the pot to let the beef cook more. Despite that, my family devoured it all. I'm not looking for a really authentic pho, so for us it worked and I'll probably make it again.
© Copyright . All rights reserved. Printed from https://www.myrecipes.com