High in iron and low in fat, this Vietnamese beef-noodle soup recipe will delight your palate with fresh, exotic flavors.
Prep: 20 minutes
Cook: 21 minutes
Makes 6 servings
Ingredients:
2 teaspoons canola oil
One 2-inch piece peeled fresh ginger, sliced into quarter-size pieces
1 onion, halved and sliced
7 cups reduced-sodium beef broth
3 whole star anise
2 whole cloves
One 3-inch cinnamon stick
2 tablespoons fish sauce
2 teaspoons sugar
Freshly ground black pepper
8 ounces flank steak, trimmed
8 ounces dried flat rice noodles (banh pho)
2 scallions, sliced on bias
1/2 bunch fresh mint, roughly chopped
1 cup fresh mung bean sprouts
1/4 small dried Thai chile, thinly sliced
Instructions:
1. Bring large pot of water to boil (for step 3). Heat oil in heavy saucepan over medium-high heat. Add ginger and onion; sauté 3 minutes or until lightly charred. Add broth, anise, cloves, and cinnamon; bring to boil, then reduce to simmer. Cook 15 minutes. Strain broth into a bowl; discard solids. Return broth to pan, stir in fish sauce and sugar; season with black pepper.
2. Put steak in freezer for 15 minutes to firm for slicing. Soak noodles in hot water in large bowl for 20 minutes or until soft.
3. Add noodles to boiling water; cook 30 seconds. Drain, and divide noodles among 6 deep soup bowls. Return broth to boil. Remove steak from freezer, halve lengthwise, and slice thinly across the grain; arrange raw slices over noodles. Ladle broth into bowls (boiling broth will cook steak).
4. Arrange scallions, mint, bean sprouts, and chilies on large platter. Serve soup with platter on side. (Serving size: 1 cup broth plus garnishes)
Nutrition:
Calories 339; Fat 6g (sat 2g, mono 3g, poly 1g); Cholesterol 24mg; Protein 16g; Carbohydrate 54g; Sugars 4g; Fiber 2g; Iron 2mg; Sodium 827mg; Calcium 49mg
By Laraine Perri
Comments (4)
I wasn’t expecting to like this, since it looked too easy. But I made it tonight and loved it–it’s very much like what I’ve had in Vietnamese restaurants. Readers might have trouble finding mint (you can substitute basil or cilantro) or Vietnamese noodles (I bet any skinny rice noodle will do, although of course it won’t be quite as authentic). Also, if it scares you to cook the beef so lightly, you can put it in the broth and cook it longer, although I usually eat it the way it’s described here (but I know people who won’t try it unless they can cook the beef longer). Anyway, nice job!
Too much sodium.
I thought this was an amazing meal. I have already made it so many times I don’t need to look at the recipe. I add a lot more spice and a lot more beef but other than that I LOVE IT!!
Dingdong delicious! Better than any restaurant, my girlfriend and I make it all the time. Its my favorite soup recipe of all time.