Name: Vietnamese Beef Pho Noodle Soup
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 1 serving
Ingredients: 6 oz raw eye of round beef; 1.5 oz dry rice sticks; 3 cup low sodium beef bone broth; 1 piece raw fresh ginger; 0.5 medium raw yellow onion; 2 whole star anise; 1 whole cinnamon stick; 1 tbsp fish sauce; 0.5 cup raw bean sprouts; 0.25 cup raw Thai basil; 1 wedge lime; 0.25 tsp sea salt; 0.25 tsp black pepper

Nutrition

Per serving

517 calories

Protein: 51g; 38% of calories
Carbs: 63g; 46% of calories
Fat: 10g; 16% of calories

Instructions

Prep 15 min · Cook 25 min

Char the onion and ginger over an open gas flame or under a broiler until the skins are blackened and aromatic.
Place the star anise and cinnamon stick in a dry pot over medium heat for 2 minutes until toasted and fragrant.
Add the beef bone broth, charred onion, charred ginger, and fish sauce to the pot and bring to a gentle simmer.
Simmer the broth for 20 minutes to allow the spices to infuse deeply.
While the broth simmers, soak the dry rice sticks in hot water according to package directions until tender, then drain and set aside.
Slice the raw beef eye of round against the grain into paper-thin strips.
Strain the broth through a fine-mesh sieve to remove the solids and season with sea salt and black pepper.
Divide the cooked noodles into a large bowl, top with the raw beef slices, and pour the boiling broth directly over the meat to cook it instantly.
Garnish with raw bean sprouts, Thai basil, and a fresh squeeze of lime before serving.

Nutrition

Ingredients

Instructions

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