• prep: 40 min
• cook: 1 hr
• total: 1 hr 40 min

servings:

Use this soup as a chance to show off rich, slow-simmered homemade beef broth, or take a shortcut and use a store-bought base. Either way, you'll enjoy the fragrant and fresh flavors of this Vietnamese classic. Fish sauce, which adds a savory (and non-fishy) depth to the broth, is available in the Asian section of most supermarkets.

• 12 ounces beef eye of round steak
• Two 2-inch pieces of ginger, unpeeled and thinly sliced
• 4 garlic cloves, smashed
• 2 star anise pods
• 1 cinnamon stick
• 5 whole cloves
• 8 cups Beef Bone Broth or store-bought low-sodium beef broth
• 1 teaspoon Asian fish sauce
• Kosher salt, to taste
• 4 ounces dried rice noodles, such as vermicelli or bahn pho (rice sticks)
• 8 ounces kale, stemmed and roughly chopped (about 4 cups)
• 4 ounces assorted mushrooms, such as cremini, shitake, oyster, beech, and/or maitake, sliced if large
• 1 cup mung bean sprouts
• 1/2 cup fresh herbs such as basil, mint, and/or cilantro
• 1 small red or green chile, thinly sliced
• 1 scallion, thinly sliced
• 1/2 small red onion, thinly sliced and rinsed in cold water
• 1 small carrot, julienned
• 1 lime, cut into wedges

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