Vietnamese-Style Beef & Noodle Broth

Name: Vietnamese-Style Beef & Noodle Broth
Total time: 30 min
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 ½ cups mung bean sprouts; 4 tablespoons chopped fresh basil, or to taste

Rating: 3.26 stars

23 Ratings
3 Reviews

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.

EatingWell Test Kitchen

Source: EatingWell Magazine, April/May 2005

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Recipe Summary

total:

30 mins

Servings:

Nutrition Profile:

Low-Calorie

Dairy-Free

Gluten-Free

Healthy Immunity

Low Added Sugars

Nutrition Info

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 ½ cups mung bean sprouts
4 tablespoons chopped fresh basil, or to taste

Directions

Step 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.

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Step 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

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 Facts

Serving Size: 1 1/3 cups

Per Serving:

214 calories; protein 21.3g; carbohydrates 18.3g; dietary fiber 1.3g; sugars 1.8g; fat 5.9g; saturated fat 1.7g; cholesterol 46.9mg; vitamin a iu 2041.9IU; vitamin c 16.3mg; folate 51mcg; calcium 72.1mg; iron 2.3mg; magnesium 33.9mg; potassium 615.9mg; sodium 523.2mg; thiamin 0.1mg.

Exchanges:

1 starch, 1 vegetable, 2 lean meat

Reviews (3)

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23 Ratings

5 star values: 0
4 star values: 15
3 star values: 2
2 star values: 3
1 star values: 3

Reviews: Most Helpful

Most Helpful Most Positive Least Positive Newest

EatingWell User

02/03/2016

Stop. Find another recipe. Such a waste of fresh ingredients. Flavorless. Not remotely Asian-flavored. Yuck. Look elsewhere. Cons: Bland Waste of beef Read More

susanhlowe

10/29/2011

Easy but needs flavor This was so quick and easy to make but I didn't realize I was going to have to add flavor to it. It was fine alone but blah Pros: Super easy and only about 1/2 hour to make plus healthy Cons: no flavor you need to add stuff. I should be a recipe for a base of pho not pho itself Read More

EatingWell User

10/30/2011

This was a bvery quick and easy soup. It was a little bland so I added chili paste at table. Anonymous Wildomar CA Read More

EatingWell User

04/20/2012

Here is what I did. I loved this but I did change some things. - I used thin sliced serloin steak instead of flank steak. - I used green cabbage (almost the whole head and really let it wilt down) - The broth I got was chef cubbard from Aldi and I think that is the BEST broth I have ever bought. The broth is a big part of the soup - make sure it is something you already love. - I also used for rice noodles than the recipe called. I got a 14oz package and used about 1/2. - THIS IS THE BIG PART - I used 3 tablespoon of Soy Vay Veri Veri Teriyaki (it has sesame seeds in it) The only place I have found it is Target. Use this instead of Soy Sauce you will thank me. I also skipped the basil or whatever the bean sprouts were a good add on top. I did buy some Sriracha hot chili sauce and it tasted good it but honestly we didnt even need it. Pros: The flavor Cons: Nothing! Read More

EatingWell User

10/30/2011

This is a great pho recipe. It lends itself to upgrades depending on the group being served. I add crimini mushrooms a splash of mirin & sake garlic...yum yum yum. Dave Kinne Post Falls ID Read More

EatingWell User

10/30/2011

i always make this when i'm sick with tons of chile-garlic sauce for sinus clearing! Anonymous Montpelier VT Read More

EatingWell User

10/30/2011

Whomever said Pho is bland either has never been to an authentic Vietnamese restaurant -- as if a Vietnamese person went to McDonalds and used that to judge what a hamburger should taste like. Clearly you don't get it. The commentor who added star anise etc is atleast barking up the right tree. Read More

EatingWell User

09/20/2012

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 Read More

EatingWell User

10/30/2011

needs fish sauce for dimension - soy doesn't do it Anonymous e falmouth MA Read More

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Vietnamese-Style Beef & Noodle Broth

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Recipe Summary

Ingredients

Directions

Tips

Nutrition Facts

Reviews (3)

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Vietnamese-Style Beef & Noodle Broth

Gallery

Recipe Summary

Ingredients

Directions

Tips

Nutrition Facts

Reviews (3)

All Reviews for Vietnamese-Style Beef & Noodle Broth