Recipes
Vietnamese-Style Beef Pho
4 servings
30 minutes total
Shopping list
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
- 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.
- 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).
- 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.
- 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%