Here's a quick version of pho, a fresh and satisfying Vietnamese noodle soup.

Source: Diabetic Living Magazine


Recipe Summary

25 mins
20 mins


Ingredient Checklist


Instructions Checklist
  • Prepare noodles according to package directions. Set aside.

  • Pour oil into a wok or large skillet. Preheat over medium-high heat. Stir-fry beef for 1 minute. Add the stalk portion of the bok choy, sweet pepper, ginger, garlic, and crushed red pepper. Stir-fry for 1 to 2 minutes more or until beef is browned on all sides. Push beef from the center of the wok. Add beef broth and soy sauce. Bring to boiling. Reduce heat and stir meat into broth mixture. Cook and stir for 1 to 2 minutes more or until beef is done.

  • Add noodles, bok choy leaf portion, bean sprouts, and snipped basil to mixture in wok; toss to combine. Ladle mixture into soup bowls. Garnish with fresh basil leaves. Serve with lime wedges.

Nutrition Facts

1 1/2 cups
274 calories; protein 21.3g; carbohydrates 30.9g; dietary fiber 2.5g; sugars 2.4g; fat 6.9g; saturated fat 2g; cholesterol 51.1mg; vitamin a iu 2982.7IU; vitamin c 56.9mg; folate 59.1mcg; calcium 99.1mg; iron 2.4mg; magnesium 39.9mg; potassium 509.7mg; sodium 396.6mg.

2 1/2 lean protein, 2 starch