Quick & Simple Beef and Rice Noodle Soup Recipe | Jeff Mauro

Difficulty: Simple

Makes: 4 servings

Nutritional Info Per Serving

Portion Size: 1 out of 4 servings

Calories: 354

Total Fat: 3g

Saturated Fat: 1g

Carbohydrates: 61g

Fiber: 4g

Sugar: 6g

Protein: 22g

Cholesterol: 18mg

Sodium: 1847mg

Total Time: 45 minutes

Active Prep: 10 minutes

This dish is a simplified take on Vietnamese beef pho, making it perfect for busy evenings while still delivering fantastic depth of flavor.

Ingredients

2 quarts beef broth

1 tablespoon beef soup concentrate, like Better Than Bouillon

1 tablespoon fish sauce

1 tablespoon hoisin sauce, plus extra if you want

4 green onions (2 halved, 2 thinly sliced on the diagonal)

2-inch piece fresh ginger, peeled and cut into thin disks

2 whole cloves

2 whole star anise pods

1 cinnamon stick

1-2 tablespoons soy sauce

8 ounces thin rice noodles, cooked following the package instructions

4 ounces shaved beef

1 cup bean sprouts

1/2 cup fresh cilantro leaves

1/2 cup fresh mint leaves

1 jalapeno, sliced thin (remove seeds and ribs if desired)

1 lime, cut into wedges

Instructions

Pour the beef stock into a large pot and heat over medium to a gentle simmer. Add the beef base, fish sauce, hoisin sauce, the halved scallions, ginger slices, cloves, star anise pods, cinnamon stick, and 1 tablespoon soy sauce. Allow to simmer gently for 30 minutes.

After simmering, remove all the solids using a slotted spoon or strainer, so only the clear broth remains. Taste and adjust the broth with more soy sauce for saltiness, or add another touch of hoisin for sweetness, if preferred. Set the broth back to a gentle simmer.

In the meantime, assemble the serving bowls. Distribute the rice noodles evenly among the bowls and top with the shaved beef. Ladle the hot simmering broth over the noodles and beef. Top with bean sprouts, cilantro, mint, thin-sliced green onions, jalapeno slices, and lime wedges. If you like extra sweetness, drizzle a little more hoisin sauce on top.