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.
Cook Time: 45 Minutes
Servings: 6
Ingredients: 17
Ingredients
Garnish:
Preparation
-
Step 1
Combine 2 tablespoons rice vinegar and honey in small bowl. Place beef Flank 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.
-
Step 2
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.
-
Step 3
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.
Cooking Tip: Hot cooked soba or udon noodles may be substituted for rice stick noodles.
-
Step 4
Divide soup among 6 large bowls; serve with sprouts, basil, cilantro and onions, as desired. Carve steak across the grain into thin slices and add to soup. Serve soup with chili sauce, Sriracha , hoisin and lime, if desired.
Nutrition Information
586 Calories
3g SAT FAT
34g PROTEIN
3.1 mg IRON
4.7 mg ZINC
* Based on a 2,000 calorie diet
** Percent Daily Values are based on a 2,000-calorie diet
Nutrition information per serving: 586 Calories; 72 Calories from fat; 8g Total Fat (3 g Saturated Fat; 3 g Monounsaturated Fat;) 66 mg Cholesterol; 1483 mg Sodium; 93 g Total Carbohydrate; 12.5 g Dietary Fiber; 34 g Protein; 3.1 mg Iron; 7.7 mg NE Niacin; 0.7 mg Vitamin B6; 1.4 mcg Vitamin B12; 4.7 mg Zinc; 29.2 mcg Selenium; 103 mg Choline.
This recipe is an excellent source of Dietary Fiber, Protein, Niacin, Vitamin B6, Vitamin B12, Zinc, and Selenium; and a good source of Iron, and Choline.
Safe Handling Tips:
- Wash hands with soap and water before cooking and always after touching raw meat.
- Separate raw meat from other foods.
- Wash all cutting boards, utensils, and dishes after touching raw meat.
- Do not reuse marinades used on raw foods.
- Wash all produce prior to use.
- Cook steaks and roasts until temperature reaches 145°F for medium rare, as measured by a meat thermometer, allowing to rest for three minutes.
- Cook Ground Beef to 160°F as measured by a meat thermometer.
- Refrigerate leftovers promptly.
For more information on degree of doneness and other cooking tips.
For more information on safe food handling and beef safety.
Related Recipes
Browse Recipes by Category
Google
Create an account then Cook, Save, & Share!
Register now to save favorites and discover new recipes every week.
Continue to SaveAlready have an account? Log In
