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RECIPE
19 INGREDIENTS16 STEPS1HR

Vietnamese Pho with Flank Steak

4.5
2 Ratings

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We love pho – the comforting soup that has become synonymous with Vietnamese cuisine the world over. The intensely flavorful broth, juicy steak and perfectly cooked noodles. Topped with fresh, traditional accompaniments and served with a duo of delicious sauces.
1HR
Total Time

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Ingredients

US / METRIC
Servings:
2
Serves 2
2 Tbsp
Brown Sugar
1/2 cup
1/2 Tbsp
Chinese Five Spice Powder
1/4 cup
1 pckg
Chicken Stock
1 Tbsp
Demi-Glace
2 Tbsp
10.5 oz
Rice Noodles
3 Tbsp
Hoisin Sauce
1 pckg
Beef Stock Concentrate
14 cups
Water
1/2 tsp
1 Tbsp
Vegetable Oil

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Nutrition Per Serving

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CALORIES
1724
FAT
39.3 g
PROTEIN
96.5 g
CARBS
224.9 g

Cooking Instructions

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Step 1
Bring a large pot with Water (8 cup) to a boil over high heat.
Step 2
Cut the Jalapeño Pepper (1) on the bias into 1/4 inch sliced pieces; set aside.
Step 3
Peel and cut the Yellow Onion (1) in half. Set aside one half and cut the remaining half into 1/4 inch slices; set aside.
Step 4
Slice the Lime (1) into 8 wedges; set aside.
Step 5
Remove the leaves from the Fresh Basil (0.25 ounce) stems and discard stems. Set the leaves aside.
Step 6
Carefully crush the Fresh Ginger (0.25 ounce) by pressing down with the flat side of a knife. Set aside for next step.
Step 7
Pat dry Flank Steak (1) with paper towels and season with Salt (1/4 teaspoon) and Ground Black Pepper (1/4 teaspoon). Set aside.
Step 8
Heat a medium saucepan with Vegetable Oil (1 tablespoon) over high heat. When the oil is hot, add ginger and reserved onion half, flat side down. Add the flank steak and sear for 3 minutes on each side.
Step 9
Remove the flank steak from the saucepot and wrap with aluminum foil; set aside.
Step 10
Add warm Water (6 cup), Beef Stock Concentrate (1 package), Chicken Stock (1 package), and Demi-Glace (1 ounce) to the saucepot with the onion and ginger.
Step 11
Add the Chinese Five Spice Powder (1 1/2 teaspoon), Fish Sauce (1/4 cup), Brown Sugar (2 tablespoon), and Salt (1/4 teaspoon). Stir to combine.
Step 12
Cover and bring to a boil over high heat. Boil for 20 minutes, undisturbed. Before serving remove the onion and ginger.
Step 13
While the broth is boiling, add the Rice Noodles (10.5 ounce) to the pot with the boiling water; stir and cook for 5 to 6 minutes until cooked through.
Step 14
Drain the noodles and lightly rinse with cold water; hold.
Step 15
Remove the steak from the foil and cut into thin slices against the grain. Set aside.
Step 16
Place the noodles in the center of two bowls. Top with the sliced onions, jalapenos, and steak. Ladle the broth over all. Top with the basil leaves. Serve with Hoisin Sauce (3 tablespoon), Sriracha (2 tablespoon), and lime wedges.

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Nutrition Per Serving
Calories
1724
% Daily Value*
Fat
39.3 g
50%
Saturated Fat
17.9 g
89%
Trans Fat
0.0 g
--
Cholesterol
187.4 mg
62%
Carbohydrates
224.9 g
82%
Fiber
5.6 g
20%
Sugars
36.6 g
--
Protein
96.5 g
193%
Sodium
11207.4 mg
487%
Vitamin D
--
--
Calcium
305.7 mg
24%
Iron
11.2 mg
62%
Potassium
185.7 mg
4%
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