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Recipes
Vietnamese-Style Beef Pho
4 servings
30 minutes total

Ingredients

  • 1-inch piece fresh ginger
  • 2 tablespoons olive oil
  • 1 tablespoon chopped garlic
  • 1 cup diced fresh yellow onions
  • 4 cups unsalted beef stock (or broth)
  • 2 cups water
  • 2 teaspoons Chinese five spice blend (or pumpkin pie spice)
  • ½ teaspoon ground cinnamon
  • 2 (3 oz) packages oriental-flavor ramen noodles
  • 1 (1-inch-thick) New York strip steak (about 1 lb)
  • 1 lime, for wedges
  • ½ bunch fresh cilantro
  • 0.5 oz fresh basil
  • ¼ cup sliced fresh green onions
  • 1 cup fresh bean sprouts

Steps

    1. Preheat stockpot on medium 2–3 minutes. Peel and grate ginger (1 tablespoon). Place oil in pot, then add ginger, garlic, and yellow onions; cook 3–4 minutes, stirring often, until onions are lightly browned and tender.
    2. Add stock, water, five spice, cinnamon, and seasoning from ramen noodles; bring to a boil. Reduce heat to medium-low and simmer 2–3 minutes. Trim fat from steak, cut steak in half, and slice thinly across the grain (wash hands).
    3. Break ramen noodles in half and add to broth; cook 2–3 minutes until tender. Remove pot from heat. Add beef; let stand 2–3 minutes until beef is 145°F.
    4. Cut lime into wedges; tear cilantro and basil leaves into pieces (½ cup each). Divide basil, cilantro, green onions, and bean sprouts evenly among serving bowls. Ladle soup mixture into bowls and garnish with lime wedges. Serve.

Amount per ¼ recipe serving: Calories 450, Total Fat 19g, Sat Fat 6g, Trans Fat 0g, Chol 60mg, Sodium 1110mg, Total Carb 35g, Fiber 2g, Total Sugar 4g, (Incl. 0g Added Sugars), Protein 33g, Vitamin D 0%, Calc 4%, Iron 30%, Potassium 10%