Pho Vietnamese Beef Noodle Soup

• 45 min
• 6 SERVINGS
• 590 Cal
• 34 g Protein

Ingredients:

• 1 beef Flank Steak (about 1-1/2 pounds)
• 1/4 cup seasoned rice vinegar, divided
• 2 tablespoons honey
• 4 cups water
• 4 cups unsalted beef broth
• 1 onion, thinly sliced
• 3 tablespoons fish sauce
• 3 cloves garlic
• 2-inch piece fresh ginger, peeled, thinly sliced
• 1 star anise
• 4 cups rice stick noodles
• 2 cups fresh bean sprouts
• 1/2 cup loosely packed fresh basil leaves
• 1/3 cup chopped fresh cilantro leaves
• 1/3 cup thinly sliced green onions

• 1 tablespoon Asian hot chili sauce, Sriracha sauce, hoisin sauce (optional)
• 1 lime, cut into 6 wedges

Cooking:

1. Combine 2 tablespoons rice vinegar and honey in small bowl.  Place beef Flank Steak and vinegar mixture in food-safe plastic bag; turn steak to coat.  Close bag securely and marinate in refrigerator 6 hours or as long as overnight, turning occasionally.
2. Combine water, broth, onion, fish sauce, remaining 2 tablespoons vinegar, garlic, ginger and star anise in stockpot; bring to a boil. Reduce heat; simmer 30 minutes. Meanwhile, remove steak from marinade; discard marinade. Place steak on grid over medium, ash-covered coals. Grill, covered, 11 to 16 minutes (over medium heat on preheated gas grill, covered, 16 to 21 minutes) for medium rare (145°F) to medium doneness (160°F), turning once. Remove steak; keep warm.
3. Strain broth mixture and discard solids; return broth mixture to stockpot. Keep warm over low heat. Prepare noodles according to package directions using soaking or stir-fry method. Add noodles and any beef juices from steak to broth.
Cook's Tip: Hot cooked soba or udon noodles may be substituted for rice stick noodles.
4. Divide soup among 6 large bowls; serve with sprouts, basil, cilantro and onions, as desired. Carve steak across the grain into thin slices and add to soup. Serve soup with chili sauce, Sriracha , hoisin and lime, if desired.