Quick Beef & Napa Cabbage Pho Quick Beef & Napa Cabbage Pho

Classic Vietnamese noodle soup typically takes hours to make, but this healthy pho recipe gets tons of flavor from cooking the aromatics and spices before adding the broth. Serve with hoisin, Sriracha and lime wedges.

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• By: Breana Lai EatingWell Associate Food Editor

Ingredients 4 servings

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• 1 tablespoon peanut or grapeseed oil
• 1 medium onion, cut into 6 wedges
• 1 (2 inch) piece fresh ginger, sliced
• 2 star anise (see Tip)
• 1 cinnamon stick
• 1 teaspoon cardamom pods
• 1 teaspoon coriander seeds
• 1 teaspoon fennel seeds
• 4 cups unsalted beef stock or low-sodium beef broth

• 2 cups water
• 2 1/2 tablespoons fish sauce
• 4 ounces thin rice noodles or rice sticks
• 8 napa cabbage leaves, cut into 2-inch pieces
• 12 ounces top sirloin or boneless rib-eye steak, very thinly sliced
• 2 cups mung bean sprouts
• 1 cup fresh mint and/or Thai basil leaves
• 1 jalapeño pepper, sliced