Pho Vietnamese Beef Noodle Soup

Both fragrant and flavorful, Vietnamese noodle soup (pho), will fill your kitchen with sensational smells and your belly with a savory meal.

  • 45
    min
  • 6
    SERVINGS
  • 590
    Cal
  • 34 g
    Protein

Ingredients:

  • 1 beef Flank Steak (about 1-1/2 pounds)
  • 1/4 cup seasoned rice vinegar, divided
  • 2 tablespoons honey
  • 4 cups water
  • 4 cups unsalted beef broth
  • 1 onion, thinly sliced
  • 3 tablespoons fish sauce
  • 3 cloves garlic
  • 2-inch piece fresh ginger, peeled, thinly sliced
  • 1 star anise
  • 4 cups rice stick noodles
  • 2 cups fresh bean sprouts
  • 1/2 cup loosely packed fresh basil leaves
  • 1/3 cup chopped fresh cilantro leaves
  • 1/3 cup thinly sliced green onions
Garnish:
  • 1 tablespoon Asian hot chili sauce, Sriracha sauce, hoisin sauce (optional)
  • 1 lime, cut into 6 wedges

Cooking:

  1. Combine 2 tablespoons rice vinegar and honey in small bowl.  Place beef Flank Steak and vinegar mixture in food-safe plastic bag; turn steak to coat.  Close bag securely and marinate in refrigerator 6 hours or as long as overnight, turning occasionally.

  2. Combine water, broth, onion, fish sauce, remaining 2 tablespoons vinegar, garlic, ginger and star anise in stockpot; bring to a boil. Reduce heat; simmer 30 minutes. Meanwhile, remove steak from marinade; discard marinade. Place steak on grid over medium, ash-covered coals. Grill, covered, 11 to 16 minutes (over medium heat on preheated gas grill, covered, 16 to 21 minutes) for medium rare (145°F) to medium doneness (160°F), turning once. Remove steak; keep warm.

  3. Strain broth mixture and discard solids; return broth mixture to stockpot. Keep warm over low heat. Prepare noodles according to package directions using soaking or stir-fry method. Add noodles and any beef juices from steak to broth.

    Cook's Tip: Hot cooked soba or udon noodles may be substituted for rice stick noodles.
  4. Divide soup among 6 large bowls; serve with sprouts, basil, cilantro and onions, as desired. Carve steak across the grain into thin slices and add to soup. Serve soup with chili sauce, Sriracha , hoisin and lime, if desired.

586 CALORIES

0 % *

3g SAT FAT

0 % DV **

34g PROTEIN

0 % DV

3.1 mg IRON

0 % DV

4.7 mg ZINC

0 % DV

* Based on a 2,000 calorie diet
** Percent Daily Values are based on a 2,000-calorie diet

Nutrition information per serving: 586 Calories; 8 Calories from fat; 8g Total Fat (3 g Saturated Fat; 3 g Monounsaturated Fat;) 66 mg Cholesterol; 1483 mg Sodium; 93 g Total Carbohydrate; 12.5 g Dietary Fiber; 34 g Protein; 3.1 mg Iron; 7.7 mg Niacin; 0.7 mg Vitamin B6; 1.4 mcg Vitamin B12; 4.7 mg Zinc; 29.2 mcg Selenium; 103 mg Choline.

This recipe is an excellent source of Dietary Fiber, Protein, Niacin, Vitamin B6, Vitamin B12, Zinc, Selenium, and Choline; and a good source of Iron.

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