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    Vietnamese-Style Beef & Noodle Broth

    Inspired by pho--traditional Vietnamese soup--this one-pot meal is garnished with crunchy mung bean sprouts and chopped fresh basil. You could also serve it with lime wedges and a bottle of Asian chile sauce, such as sriracha, on the side.


    • 2 teaspoons canola oil
    • 1 pound beef flank steak, very thinly sliced against the grain (see Tip)
    • 4 cups chopped bok choy, (1 small head, about 1 pound)
    • 4 cups reduced-sodium chicken broth
    • 1 cup water
    • 4 ounces wide rice noodles
    • 2 teaspoons reduced-sodium soy sauce
    • 1 1/2 cups mung bean sprouts
    • 4 tablespoons chopped fresh basil, or to taste


    Step 1
    Heat oil in a Dutch oven or soup pot over high heat. Add beef and cook, stirring often, until just cooked, about 2 minutes. Transfer to a plate using tongs, leaving the juices in the pot.
    Step 2
    Add bok choy to the pot and cook, stirring, until wilted, about 2 minutes. Add broth and water, cover and bring to a boil. Add noodles and soy sauce; simmer until the noodles are soft, about 4 minutes. Return the beef to the pot and cook until heated through, 1 to 2 minutes more. Ladle into bowls and sprinkle with bean sprouts and basil. Serve hot.


    Tip: If you have a little extra time before dinner, put the flank steak in the freezer for about 20 minutes to help make it easier to slice thinly.

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