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Nutrition Facts

Serving Size
Amount Per Serving
% Daily Value
Total Fat g%
Prep Time
Cook Time
Total Time

15 min.

30 min.

45 min.



Pho with Beef, Mushroom, Green Onions, and Kale

Vietnamese broth based soup that is great for a light and enjoyable meal. 


1 lb. beef eye of round steak
2 oz. ginger sliced thin
2 garlic cloves, smashed and uncut
1 star anise pod
1 cinnamon stick
5 whole cloves
8 cups Beef Bone Broth or store-bought low-sodium beef broth
1 tap. Asian fish sauce
Dash of kosher salt
4 ounces dried rice noodles, such as vermicelli
8 ounces kale, stemmed and roughly chopped (about 4 cups)
4 ounces assorted mushrooms
1 bundle of green onion (edges/roots trimmed but left whole)


1Freeze the beef to make it easier to slice thin. Set a large pot of salted water to boil.
2Add ginger, garlic, star anise, cinnamon, and cloves to another large pot and toast, tossing constantly until fragrant, about 3 minutes. Immediately add broth, cover, and bring to a gentle boil. Reduce heat to a gentle simmer and cook, partially covered, for 20 minutes. Use a slotted spoon, spider strainer, or small sieve to remove ginger, garlic, and spices from broth; discard. Add fish sauce to broth and taste; season with a little salt and an additional 1/2 teaspoon fish sauce, if desired. Cover pho broth and keep at a gentle simmer.
3Add noodles to pot of boiling water and cook per package directions. Drain noodles and divide among four bowls. Remove beef from freezer and slice as thinly as possible.
4Add kale and mushrooms to broth and simmer, 2 to 3 minutes. Add sliced beef and simmer until just barely cooked,(it will continue to cook in soup) for 5 minutes Using tongs, divide beef among bowls.
5Ladle broth, kale, and mushrooms into bowls over noodles. Garnish with your choice of toppings, and serve right away.

Cook's Tips:

You can substitute kale for spinach and add any other veggies you wish to this dish.