🏷️ Category: lunch
🌍 Cuisine: Vietnamese
⭐ Difficulty: Hard
⏱️ Time: 45 min
📝 Introduction
Experience the vibrant flavors of Vietnam with this authentic beef noodle soup recipe. This dairy-free pho combines tender sirloin steak, wide rice noodles, and fresh Asian greens like bok choy and snow peas in a fragrant broth infused with star anise, ginger, and cardamom. Ready in just 45 minutes, this hearty meal serves four and delivers 22g of protein per serving. The finishing touches of fresh herbs, bean sprouts, and lime wedges create a restaurant-quality dish perfect for expanding your culinary repertoire.
🥘 Ingredients
• baby bok choy leaves4 cups
• brown sugar1 teaspoon
• cardamom pods2
• fish sauce2 teaspoons
• basil leaves0.25 cup
• bean sprouts1 cup
• ginger3 inch
• mint leaves0.25 cup
• garlic cloves2
• less-sodium beef broth4 cups
• lime wedges4
• less-sodium soy sauce1 tablespoon
• miso2 tablespoons
• wide rice stick noodles4 ounces
• sesame oil1 teaspoon
• sirloin steak8 ounce
• snow peas1 cup
• star anise1
• thai chile1 inch
• water2 cups
• onion1.5 cups
👨🍳 Cooking Steps
1
Freeze beef for 10 minutes; cut across grain into 1/8-inch-thick slices
2
Cook noodles according to package directions
3
Drain and rinse with cold water; drain
4
Place onion and next 5 ingredients (through star anise) in a large saucepan; cook over medium-high heat 5 minutes, stirring frequently
5
Add broth and 2 cups water (dashi); bring to a boil
6
Strain broth mixture though a fine sieve over a bowl; discard solids
7
Return broth to pan
8
Add soy sauce, sugar, fish sauce, and sesame oil; bring to a boil
9
Add bok choy and snow peas; simmer 4 minutes or until peas are crisp-tender and bok choy wilts
10
Add miso at the last minute
11
Arrange 1/2 cup noodles into each of 4 large bowls
12
Divide raw beef and chile slices sambal oelek evenly among bowls
13
Ladle about 1 2/3 cups hot soup over each serving (broth will cook beef)
14
Top each serving with 1/4 cup bean sprouts, 1 tablespoon basil, and 1 tablespoon mint
15
Serve with lime wedges
16
Makes 4 servings
