Vietnamese-Style Beef & Noodle Broth

3.8 (144)
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

Ingredients

  • 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

Preparation

  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

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)