Name: Vietnamese beef pho noodle soup
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 1 serving
Ingredients: 6 oz beef top sirloin steak, thinly sliced against the grain into 1/8-inch pieces; 2 1/3 cups beef broth; 1 oz dry rice noodles; 3 tbsp fresh ginger, sliced into coins; 1/3 cup yellow onion, halved; 2 g star anise; 2 1/2 tsp fish sauce; 1.5 oz fresh bean sprouts; 1 1/2 tbsp fresh Thai basil; 1/4 cup fresh cilantro, torn; 1/2 lime, cut into wedges; 1 jalapeno, thinly sliced; 1/2 cup water

Nutrition

Per serving

470 calories

Protein: 49g; 42% of calories
Carbs: 43g; 36% of calories
Fat: 12g; 22% of calories

Instructions

Prep 20 min · Cook 25 min

Place a small pot over medium-high heat. Add the onion and ginger to the dry pot and cook until charred and darkened in spots, about 3 minutes.
Add the beef broth, water, and star anise to the pot. Bring to a boil, then reduce heat and simmer gently, uncovered, for 20 to 25 minutes, until the broth smells strongly of ginger and star anise.
While the broth simmers, boil a separate pot of water and cook the rice noodles according to package directions until tender. Drain and place them in a large serving bowl.
Strain the broth through a fine-mesh strainer into a clean pot, discarding the solids. Stir in the fish sauce and bring the broth back to a full rolling boil.
Arrange the raw beef slices over the noodles. Pour the boiling hot broth directly over the beef and let it sit for 1 minute to cook the meat through. Top with bean sprouts, Thai basil, cilantro, and jalapeno. Serve with lime wedges. Done when beef is no longer pink, 145°F.

Nutrition

Ingredients

Instructions

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