pho vietnamese beef noodle soup
Both fragrant and flavorful, Vietnamese noodle soup (pho), will fill your kitchen with sensational smells and your belly with a savory meal.
- 1 beef Flank Steak (about 1 1/2 pounds)
- 1/4 cup seasoned rice vinegar, divided
- 2 tablespoons honey
- 4 cups water
- 4 cups unsalted beef broth
- 1 onion, thinly sliced
- 3 tablespoons fish sauce
- 3 cloves garlic
- 2 inch piece fresh ginger, peeled, thinly sliced
- 1 star anise
- 4 cups rice stick noodles
- 2 cups fresh bean sprouts
- 1/2 cup loosley packed fresh basil leaves
- 1/3 cup chopped fresh cilantro leaves
- 1/3 cup thinly sliced green onions
- 1 tablespoon Asian hot chili sauce, Sriracha sauce, Hoisin sauce (optional)
- 1 lime, cut into 6 wedges
- Combine 2 tablespoons rice vinegar and honey in small bowl. Place beef steak and vinegar mixture in food-safe plastic bag; turn steak to coat. Close bag securely and marinate in refrigerator 6 hours or as long as overnight, turning occasionally.
- Combine water, broth, onion, fish sauce, remaining 2 tablespoons vinegar, garlic, ginger and star anise in stockpot; bring to a boil. Reduce heat; simmer 30 minutes. Meanwhile, remove steak from marinade; discard marinade. Place steak on grid over medium, ash-covered coals. Grill, covered, 11 to 16 minutes (over medium heat on preheated gas grill, covered, 16 to 21 minutes) for medium rare (145°F) to medium doneness (160°F), turning once. Remove steak; keep warm.
- Strain broth mixture and discard solids; return broth mixture to stockpot. Keep warm over low heat. Prepare noodles according to package directions using soaking or stir-fry method. Add noodles and any beef juices from steak to broth.
Cooks Tip: Hot cooked soba or udon noodles may be substituted for rice stick noodles.
- Divide soup among 6 large bowls; serve with bean sprouts, basil, cilantro and green onions, as desired. Carve steak across the grain into thin slices and add to soup. Serve soup with hot chili sauce, Sriracha sauce, hoisin sauce and lime wedges, if desired.
Nutrition information per serving: 586 calories; 8 g fat (3 g saturated fat; 3 g monounsaturated fat); 66 mg cholesterol; 1483 mg sodium; 93 g carbohydrate; 12.5 g fiber; 34 g protein; 7.7 mg niacin; 0.7 mg vitamin B6; 1.4 mcg vitamin B12; 3.1 mg iron; 29.2 mcg selenium; 4.7 mg zinc; 103 mg choline.
This recipe is an excellent source of fiber, protein, niacin, vitamin B6, vitamin B12, selenium and zinc; and a good source of iron and choline.