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Pho Vietnamese Beef Noodle Soup

Serve up a delicious bowl of authenticity with this Pho Vietnamese Beef Noodle Soup. The fragrant broth, simmered with aromatic spices and tender beef, is poured over rice noodles and topped with fresh herbs, bean sprouts, and lime. This light yet flavorful dish is perfect for a cozy and refreshing meal.

Pho Vietnamese Beef Noodle Soup in packaging
Image Courtesy of Beef It's What's For Dinner
MADE WITH:
15

INGREDIENTS

45 minutes
6

SERVINGS

Cooking style image

Ingredients:

 

Directions:

  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.
  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. 
  3. 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.
  4. 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.
  5. Cook’s Tip: Hot cooked soba or udon noodles may be substituted for rice stick noodles. 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.
  6. Enjoy!
Recipe courtesy of Beef It's What's For Dinner
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