Vietnamese-Style Beef & Noodle Broth

Vietnamese-Style Beef & Noodle Broth

23 Reviews
From: EatingWell Magazine, April/May 2005

Inspired by pho—a 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.

Ingredients 6 servings

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Original recipe yields 6 servings
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  • 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
  • 1½ cups mung bean sprouts
  • 4 tablespoons chopped fresh basil, or to taste


  • Active

  • Ready In

  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.
  • 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 thinly slice.
  • People with celiac disease or gluten-sensitivity should use soy sauces that are labeled "gluten-free," as soy sauce may contain wheat or other gluten-containing sweeteners and flavors.

Nutrition information

  • Serving size: 1⅓ cups
  • Per serving: 214 calories; 6 g fat(2 g sat); 1 g fiber; 18 g carbohydrates; 21 g protein; 51 mcg folate; 47 mg cholesterol; 2 g sugars; 0 g added sugars; 2,042 IU vitamin A; 16 mg vitamin C; 72 mg calcium; 2 mg iron; 523 mg sodium; 616 mg potassium
  • Nutrition Bonus: Vitamin A (41% daily value), Vitamin C (27% dv)
  • Carbohydrate Servings: 1
  • Exchanges: 1 starch, 1 vegetable, 2 lean meat

Reviews 23

February 03, 2016
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By: EatingWell User
Stop. Find another recipe. Such a waste of fresh ingredients. Flavorless. Not remotely Asian-flavored. Yuck. Look elsewhere. Cons: Bland, Waste of beef
March 08, 2015
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By: EatingWell User
I found a Tai broth made by Swanson, used that instead of chicken broth. It can be a little strong for some people, you could cut it with broth. Add any veg you may have in the fridge. The premade broth made a world of difference.
June 25, 2014
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By: fionahaza
Child friendly! I used regular sodium broth and chicken and it was a hit! I will make it again. Pros: My daughter loved it!
December 15, 2013
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By: EatingWell User
Shouldn't even say inspired by pho The title sums it up. This is a terrible interpretation of an assumption of Vietnamese food. It is comparing Chinese take out to actual Chinese food. Pros: None Cons: White washed Vietnamese food
September 08, 2013
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By: EatingWell User
I used lean ground turkey instead of flank steak. Browned the turkey halfway, then added the bok choy and cooked for about 3-4 mins. Also added sliced green onions and sliced shitake mushrooms, a little red pepper flakes, and definitely more soy sauce. I think it turned out pretty good and I know it's healthy.
July 30, 2013
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By: EatingWell User
Lacking Flavor...Needed too much help This was a very bland interpretation of pho. There wasn't much other than overpowering bok choy and a boiled beefy flavor. Needed so much doctoring the original recipe was completely worthless. Only great thing was the advice to freeze the meat to get nice thin slices.
October 18, 2012
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By: EatingWell User
This is not pho. This broth is just chicken broth and soy sauce, which is nothing close to any type of Vietnamese-style noodle broth. It's like getting a bowl of rice, putting soy sauce on top and calling it Chinese. Pho is beef-broth based. What makes pho - are the herbs you simmer into the broth - coriander, cloves, cinnamon, cardamom, fennel, and most importantly star anise. The herbs are key ingredients. You also add ginger and onion. You strain out this stuff so that the broth is clean. Then you add fish sauce, never soy sauce. Bok choy is typically never used in this. These are the basics....not to mention the optional veggies to add (mint, Thai basil, lime, bean sprout, cilantro, culantro).
September 20, 2012
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By: EatingWell User
too bland I added cilantro, lime, sliced hot peppers and more fish sauce to bring up the flavor to more authentic. Then it was easy and good. Pros: easy Cons: not enough flavor as written
June 03, 2012
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By: EatingWell User
I thought this was a great basic receipe. It did seem to need that extra kick. In keeping with Eating Well's efforts to keep this low sodium I avoided adding extra soy and instead added lime juice , a clove of garlic, a couple scallions(at the end) a little vinegar, some ginger, and extra hot pepper flakes. It is awesome! Maybe more Tai than Vietnamise.
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