Inspired by pho--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.

Makes 6 servings, 1 1/3 cups each

ACTIVE TIME: 15 minutes

TOTAL TIME: 30 minutes

EASE OF PREPARATION: Easy

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
1 1/2 cups mung bean sprouts
4 tablespoons chopped fresh basil, or to taste

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.

NUTRITION INFORMATION: Per serving: 235 calories; 8 g fat (3 g sat, 3 g mono); 33 mg cholesterol; 19 g carbohydrate; 22 g protein; 1 g fiber; 209 mg sodium.

Nutrition bonus: Vitamin A (40% daily value), Zinc (27% dv), Vitamin C (25% dv).

TIP: 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 slice thinly.

needs fish sauce for dimension - soy doesn't do it

Anonymous, e falmouth, MA

This was a bvery quick and easy soup. It was a little bland so I added chili paste at table.

Anonymous, Wildomar, CA

i always make this when i'm sick with tons of chile-garlic sauce for sinus clearing!

Anonymous, Montpelier, VT

I read other review before trying it myself. It was bland. We ended up adding more soy sauce. We also added hot sauce at the table.

, Fredericksburg, VA

I added a 2" stick of peeled ginger, 6 star anise, used beef broth instead of chicken & added some dried Chinese black mushrooms soaked in hot water for 20 minutes then drained plus substituted fish sauce for the soy sauce to give it more flavor & a more authentic taste. Also I garnished it with lots of cilantro, lime wedges & hot peppers. Great on a bitter cold night!

Pepper, London, ON

Whenever I've been served this at vietnamese restaurants it's been bland--isn't that the beauty of pho? Everyone adds condiments to taste? I love when i eat it with friends, so i can taste how they think it's best. I always serve it with lots of lime, chile-garlic sauce, hoisin and rice vinegar on the side.

Anonymous