Chuck blade steak is very thinly sliced, then cooked by the heat of boiling spiced broth poured over it. The flavor profile takes a cue from classic pho, but made in a fraction of the time.
Special Diets:
Ingredients
Method
Freeze steak until just firmed on the outside, 30 to 40 minutes (this will make it easy to cut thin slices).
Meanwhile, in a medium saucepan, combine broth, ginger, garlic and star anise.
Bring to a boil, lower heat and simmer, covered, 20 minutes.
Strain, discard solids, and return broth to pot.
Stir in vinegar, sugar and mushrooms and simmer, covered, 10 minutes.
Bring to a boil before pouring over beef.
Place noodles in a large bowl and cover with boiling water.
Let soak until very tender, about 10 minutes.
Drain and divide the noodles between 4 large soup bowls.
Remove steak from freezer and slice it as thinly as possible against the grain.
Divide the steak between the bowls.
Ladle boiling broth and mushrooms over the beef and garnish each bowl with bean sprouts, basil and cilantro.
Serve with hot chili sauce on the side.
Nutritional Info
Serving Size
Calories
540
Total Fat
Saturated Fat
Cholesterol
Sodium
Total Carbohydrate
Dietary Fiber
Total Sugars
Protein
Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.