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Vietnamese-Style Beef and 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.
  • Total: 30 min
  • Prep: 15 min
  • Cook: 15 min
  • Yield: 6 servings, 1 1/3 cups each
  • Nutrition Info
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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


  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.
  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.
  3. 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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