Name: Vietnamese beef pho noodle soup
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 1 serving
Ingredients: 6 oz beef top sirloin steak, very thinly sliced against the grain; 1 oz dry rice noodles; 2 cups beef broth; 1/2 cup water; 2 1/2 tbsp fresh ginger, sliced into coins; 1/3 cup yellow onion, halved; 1 3/4 tsp fish sauce; 2 g star anise; 3/4 tsp cinnamon stick; 1 oz bean sprouts; 1 1/2 tbsp fresh thai basil; 1/3 cup fresh cilantro, chopped; 1/4 lime, wedged; 0.5 oz jalapeno, thinly sliced

Nutrition

Per serving

472 calories

Protein: 50g; 42% of calories
Carbs: 42g; 35% of calories
Fat: 12g; 23% of calories

Instructions

Prep 20 min · Cook 20 min

In a small pot over medium-high heat, cook the onion and ginger coins until charred on the edges, about 4 minutes. Add the star anise and cinnamon stick, toasting until fragrant.
Add the beef broth, water, and fish sauce to the pot. Bring to a boil, then reduce heat and simmer for 15 minutes to infuse the flavors.
While the broth simmers, soak the rice noodles in a bowl of hot water according to the package directions until tender. Drain and place in a large serving bowl.
Strain the broth through a fine mesh strainer to remove the solids and return the clear liquid to the pot. Bring back to a rolling boil.
Arrange the raw sliced beef, bean sprouts, and jalapeno over the noodles in the bowl. Pour the boiling broth directly over the beef to cook it instantly. Top with basil, cilantro, and a squeeze of lime. Done when beef is no longer pink, 145°F.

Nutrition

Ingredients

Instructions

Get a whole week of meals like this, planned for you

More dinner recipes