Name: Vietnamese Beef Pho Noodle Soup
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 1 serving
Ingredients: 4 oz raw flank steak; 1.5 oz dry rice noodles; 2 cup beef bone broth; 1 piece fresh ginger; 0.5 medium yellow onion; 2 whole star anise; 1 whole cinnamon stick; 1 tbsp fish sauce; 0.5 cup raw bean sprouts; 2 tbsp fresh cilantro; 1 whole scallion; 0.5 whole lime; 0.25 whole jalapeño; 0.25 tsp black pepper

Nutrition

Per serving

465 calories

Protein: 44g; 37% of calories
Carbs: 57g; 48% of calories
Fat: 8g; 15% of calories

Instructions

Prep 15 min · Cook 25 min

Place the ginger piece and halved onion under a broiler for 5 minutes until charred and fragrant.
In a medium pot over medium heat, toast the star anise and cinnamon stick for 2 minutes until aromatic.
Add the beef bone broth, charred ginger, charred onion, and black pepper to the pot; bring to a boil, then reduce heat and simmer for 20 minutes.
While the broth simmers, cook the rice noodles according to package directions, then drain and set aside.
Thinly slice the raw flank steak against the grain into paper-thin strips (freezing the meat for 15 minutes beforehand makes this easier).
Stir the fish sauce into the broth and remove the large aromatics (onion, ginger, spices) with a slotted spoon.
Place the cooked noodles in a large bowl and top with the raw beef slices.
Pour the boiling hot broth over the beef to cook it instantly in the bowl.
Garnish with bean sprouts, cilantro, sliced scallion, jalapeño, and a squeeze of lime before serving.

Nutrition

Ingredients

Instructions

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