Vietnamese-Style Beef & Noodle Broth

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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.

Vietnamese-Style Beef & Noodle Broth
photographer: Ken Burris
Nutritionist Tested & Approved
Ingredients
  • Total Time: 30 minutes

  • 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

Directions
  1. 6 servings, 1 1/3 cups each

  2. 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.

  3. 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.


Nutritional Facts

Servings
6
Per serving
214 Calories
19g Carbohydrates
6g Fat
2g Saturated Fat
3g Monounsaturated Fat
21g Protein
25mg Cholesterol
1g Dietary Fiber
616mg Potassium
523mg Sodium
0g Added Sugars
1 starch
1 vegetable
2 lean meat Exchanges
1 Carbohydrate Servings
Vitamin A (40% daily value)
Zinc (27% dv)
Vitamin C (25% dv)
Potassium (17% dv)

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5 replies

BigAl Sonoma
BigAl Sonoma 2015-04-14 22:07:15 -0500 Report

I can't see someone eating 1/6th of this dish, and with 6g of fat (2g Saturated Fat) per serving, this is not diabetic friendly to me. I would modify this with a lb of firm tofu or tempe, veggie broth instead of chicken broth, two teaspoons of toasted sesame oil instead of canola oil, cook accordingly. It will have less fat and 0 saturated fat and as a meal for two or even one person, it will be much more satisfying.