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Recipes
Vietnamese-Style Beef Pho
4 servings
30 minutes total

Ingredients

  • 1 tablespoon fresh ginger root, peeled and grated
  • 2 tablespoons olive oil
  • 1 tablespoon chopped garlic
  • 1 cup prediced yellow onions
  • 4 cups unsalted beef stock (or broth)
  • 2 cups water
  • 2 teaspoons Chinese five-spice (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), thinly sliced
  • 1 lime, cut into wedges
  • ½ cup fresh basil
  • ½ cup fresh cilantro
  • ¼ cup presliced green onions
  • 1 cup fresh bean sprouts

Steps

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

Amount per ¼ recipe serving: Calories 460, Total Fat 19g, Sat Fat 6g, Trans Fat 0g, Chol 60mg, Sodium 1110mg, Total Carb 36g, Fiber 3g, Sugars 4g, Protein 34g, Calc 8%, Vitamin A 25%, Vitamin C 30%, Iron 30%