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Vietnamese-Style Beef & Noodle Broth

:  April/May 2005, The EatingWell Healthy in a Hurry Cookbook (2006)

Your rating: None Average: 3.9 (98 votes)

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.


READER'S COMMENT:
"My children love Vietnamese food, however I found this a little bland and had to add more spice and soy sauce. Still I will try it again, but with chicken rather than beef. Another family favourite is Thai Chicken Green Curry, which is...
Vietnamese-Style Beef & Noodle Broth Recipe

Makes: 6 servings, 1 1/3 cups each

Active Time:

Total Time:

Nutrition Profile

Diabetes appropriate | Low calorie | Low carbohydrate | Low cholesterol | Low saturated fat | Heart healthy | Healthy weight | High potassium |

View Our Nutrition Guidelines »

Ingredients

  • 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

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Preparation

  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.

Tips & Notes

  • 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.

Nutrition

Per serving: 235 calories; 8 g fat ( 3 g sat , 3 g mono ); 33 mg cholesterol; 19 g carbohydrates; 22 g protein; 1 g fiber; 209 mg sodium; 451 mg potassium.

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

Carbohydrate Servings: 1

Exchanges: 1 starch, 1 vegetable, 2 1/2 very lean meat


More From EatingWell

Recipe Categories

Style/Theme
Everyday favorites
Quick (total 30 min. or less)
Budget
Entertaining, casual
Type of Dish
Main dish, meat
Soups/stews
Ease of Preparation
Easy
Ethnic/Regional
Asian
Vietnamese
Total Time
30 minutes or less
Servings
6
Health & Diet Considerations
Diabetes appropriate
Low calorie
Low carbohydrate
Low cholesterol
Low saturated fat
Heart healthy
Healthy weight
High potassium
Main Ingredient
Beef
Preparation/ Technique
Saute
Meal/Course
Dinner

Season
Spring
Summer
Fall
Winter
Publication
April/May 2005
The EatingWell Healthy in a Hurry Cookbook (2006)
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