It may not be traditional, but this soup is pho-real, and it comes together really fast. The warm blend of spices really work with the green herbs, spicy jalapeños, and crunchy sprouts. Trust me, there are noodles and broth under all those veggies.
Adapted from Cook’s Illustrated’s Vietnamese-Style Beef Noodle Soup. Serves 4.
For the broth:
5 cups low-sodium chicken broth
4 medium cloves garlic, smashed and peeled
2 inch piece fresh ginger, peeled, cut into 1/8-inch rounds, and smashed
2 cinnamon sticks (3-inch)
2 star anise
2 tablespoons Asian fish sauce
1 tablespoon soy sauce
1 tablespoon granulated sugar
For the soup:
8 ounces thick rice noodles
12 ounces sirloin steak, sliced crosswise into ¼-inch strips
Ground black pepper
1 tablespoon vegetable oil
3 heads baby bok choy
2 cups bean sprouts (about 5 ounces)
2-3 ounces shiitake mushrooms, sliced into ¼-inch strips
1 jalapeño pepper, sliced thin
2 scallions, white and green parts, sliced thin on an angle
⅓ cup loose-packed fresh basil leaves, leaves torn in half if large
½ cup loose-packed fresh cilantro leaves
2 tablespoons chopped unsalted roasted peanuts
lime wedges
Turn on the broiler and place the rack close to the heating element.
Cut the baby bok choy heads in half, and place on a foil-lined baking sheet. Drizzle lightly with olive oil, sprinkle with salt and pepper, and place under the broiler. Broil (watching closely, so it doesn’t burn) until lightly charred, about 3-4 minutes, flipping once. Set aside.
Bring 4 quarts water to boil in large pot. Off heat, add rice sticks, and let sit until tender, 10 to 15 minutes. Drain and distribute among four bowls.
Bring all ingredients for the broth to a boil in a medium saucepan over medium-high heat. Reduce heat to low; simmer partially covered to blend flavors, about 20 minutes. Remove solids with slotted spoon and discard. Add sliced mushrooms to broth, cover and keep hot over low heat until ready to serve.
Season steak with salt and pepper. Heat oil in medium skillet over medium-high heat until shimmering. Add half of steak slices in single layer and sear until well-browned, 1 to 2 minutes on each side; set aside. Repeat with remaining slices.
Divide the noodles, sprouts, and bok choy among the bowls. Add the steak, then ladle in the broth. Sprinkle on the remaining ingredients and serve immediately, passing lime wedges separately.