Recipe:Beef PhoVietnamese Beef & Vegetable Soup
- 45 min
Our take on an authentic Vietnamese dish combines richly seasoned beef broth and our USDA Choice beef for a delicious combination. Add some hot sauce for a little kick! Serves 4 - 8.
Ingredients
-
Top Round Thin Steak, thawed & cut in 2”x 3” strips
1.25 lbs -
Beef Broth
Qty 64 fl. oz.Add to Basket -
Onion(s), unpeeled & cut in half
Qty 1Add to Basket -
Grated Ginger
Qty 2 tsp.Add to Basket -
Star Anise Pods
Qty 2Add to Basket -
Garlic cloves, minced
Qty 2Add to Basket -
Soy or Hoisin sauce
Qty 2 tsp.Add to Basket -
Package Dried Rice Noodles
Qty 8 oz.Add to Basket -
Shredded Carrots
Qty 4 oz.Add to Basket -
Cilantro Leaves
Qty ½ CupAdd to Basket -
Thai Basil Leaves
Qty 1/4 CupAdd to Basket -
Bean Sprouts
Qty 1 CupAdd to Basket -
Lime, cut in wedges
Qty 1Add to Basket -
Sriracha Sauce or Hot sauce, on the side
Qty to tasteAdd to Basket
Cooking
Instructions
- Preheat oven to 400°F. Place onion in baking sheet and roast until slightly charred. About 10 minutes.
- Place Beef broth, charred onion with skin, ginger, star anise, garlic and soy or hoisin sauce in a large stockpot and cover. Bring to a boil and reduce heat to low. Simmer on low for 15-20 minutes.
- In another small stock pot, bring 4 quarts of water to a boil and add rice noodles. Boil for 3-4 minutes and strain in a colander over the sink.
- Strain the broth into a smaller stock pot, cover and keep warm on low.
- Divide noodles among 4 serving bowls. Add carrots, top with thin steak pieces, cilantro, and green onion. Pour hot broth over the top. Stir and let sit until the beef is partially cooked and no longer pink, 1 to 2 minutes.* Serve with bean sprouts, Thai basil, lime wedges, and Sriracha sauce on the side. *USDA recommends cooking beef to a minimum internal temperature of 145°F