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Vietnamese-Style Beef & Noodle Broth

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

Your rating: None Average: 3.8 (135 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

21 Reviews for Vietnamese-Style Beef & Noodle Broth

12/15/2013
Anonymous
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.

None
Comments
09/08/2013
Anonymous

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.

Comments
07/30/2013
Anonymous
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.

Comments
07/30/2013
Anonymous
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.

Comments
10/18/2012
Anonymous
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).

Comments (5)

9 comments

Anonymous wrote 4 weeks 6 days ago

The reason why it is bland is

The reason why it is bland is because regular pho has tons of sodium, but in order to keep up with "Eating Healthy" you can't have too much sodium, hence the use of a tiny bit of soy sauce. 1 Tablespoon of fish sauce contains almost a day's worth of sodium...

Anonymous wrote 11 weeks 4 days ago

on the spot!

on the spot!

Anonymous wrote 51 weeks 2 days ago

while you are very right. it

while you are very right. it never says it IS pho. it simply says that it has been inspired by that dish. With that being said however, you make a very good point and a great description of what pho really is :)

Anonymous wrote 1 year 1 week ago

This is a very good review :D

This is a very good review :D In order to make great Pho, you do need what this comment wrote about!

Anonymous wrote 1 year 11 weeks ago

I think everyone should read

I think everyone should read your review!

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