Vietnamese-Style Beef & Noodle Broth

3.8 (157)
Vietnamese-Style Beef & Noodle Broth

Inspired by pho--traditional Vietnamese soup--this one-pot meal is garnished with crunchy mung bean sprouts and chopped fresh basil. You could also serve it with lime wedges and a bottle of Asian chile sauce, such as sriracha, on the side.

Yield: 6 servings, 1 1/3 cups each
Active Time: 15
Total Time: 30


  • 2 teaspoons canola oil
  • 1 pound beef flank steak, very thinly sliced against the grain (see Tip)
  • 4 cups chopped bok choy, (1 small head, about 1 pound)
  • 4 cups reduced-sodium chicken broth
  • 1 cup water
  • 4 ounces wide rice noodles
  • 2 teaspoons reduced-sodium soy sauce
  • 1 1/2 cups mung bean sprouts
  • 4 tablespoons chopped fresh basil, or to taste


  1. Heat oil in a Dutch oven or soup pot over high heat. Add beef and cook, stirring often, until just cooked, about 2 minutes. Transfer to a plate using tongs, leaving the juices in the pot.
  2. Add bok choy to the pot and cook, stirring, until wilted, about 2 minutes. Add broth and water, cover and bring to a boil. Add noodles and soy sauce; simmer until the noodles are soft, about 4 minutes. Return the beef to the pot and cook until heated through, 1 to 2 minutes more. Ladle into bowls and sprinkle with bean sprouts and basil. Serve hot.

Tips & Notes

  • Tip: If you have a little extra time before dinner, put the flank steak in the freezer for about 20 minutes to help make it easier to slice thinly.


Nutrition Per Serving

calories 235
fat 8 g (3 g sat, 3 g mono)
cholesterol 33 mg
carbohydrates 19 g
protein 22 g
fiber 1 g
sodium 209 mg
potassium 451 mg

Nutrition Bonus Vitamin A (40% daily value), Zinc (27% dv), Vitamin C (25% dv).

Carbohydrate Serving 1

Exchanges 1 starch, 1 vegetable, 2 1/2 very lean meat

From EatingWell April/May 2005, The EatingWell Healthy in a Hurry Cookbook (2006)