Lean Beef Noodle Soup — Pho Bo
Around 28% fewer calories and significantly lower sodium, lean sirloin replacing fatty brisket and a homemade reduced-sodium broth used throughout, with the authentic star anise, cinnamon, charred ginger, and fish sauce depth and the characteristic clean hot broth of the classic Vietnamese dish.
Vietnamese
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Halve onion and ginger lengthways. Soak rice noodles in hot water 8 minutes until pliable, drain and set aside. Slice beef sirloin very thinly. Slice scallions and chilli. Measure out star anise, cinnamon, cloves, coriander seeds, fish sauce, and coconut sugar.
Char
Hold onion and ginger halves directly over a gas flame or under a high grill for 5 minutes until blackened on the outside. Transfer to a plate.
Toast
Heat a dry pan over medium heat. Add star anise, cinnamon, cloves, and coriander seeds; toast 1 minute until fragrant. Tip into a bowl.
Simmer
Pour stock into a saucepan with charred onion, ginger, and toasted spices. Bring to a simmer over low heat and cook 40 minutes. Strain through a fine sieve, discard solids, return broth to pan. Season with fish sauce and coconut sugar to taste.
Boil
Bring broth to a rolling boil over high heat. Divide drained noodles between two deep bowls. Arrange sliced sirloin, bean sprouts, and scallions over noodles in each bowl. While broth boils, ladle it over to cook the beef and warm the bowls.
Plate
Ladle more hot broth over the noodles and beef in each bowl. Serve with fresh Thai basil, mint, coriander, sliced chilli, lime wedge, hoisin, and sriracha on the side.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.