YIELD: 4 to 6 servings | PREP TIME: 10 minutes | STOVETOP: 5 minutes

• 3 to 4 quarts Pho Broth (2 cups per serving)
• 1¼ pounds flank steak, sliced very thin
• Sliced oxtail and beef shank from the pho broth
• 1 (6-inch) daikon, peeled and made into noodles with a julienne peeler or spiral slicer
• 1 to 2 green onions, sliced
• Several sprigs fresh cilantro, mint, and/or Thai basil
• 1 to 2 serrano chiles or jalapeño peppers, sliced
• 6 to 8 cups cooked rice noodles, tapioca noodles, or zucchini noodles


• Sriracha
• Fish sauce
• Lime wedges

1. Heat the broth until steaming.
2. Meanwhile, prepare a platter with the sliced flank steak, oxtail and beef shank, daikon noodles, green onions, fresh herbs, and chiles.
3. Divide the broth and noodles among four to six serving bowls.
4. Serve with the platter of steak and other ingredients to be added to the bowls of broth and noodles. Provide Sriracha, fish sauce, and lime wedges for people to add to their soup as they wish.

Chef’s Tips: To make slicing easier, pop the flank steak in the freezer for 30 minutes. The steak will cook once it’s added to the piping-hot broth.
If you make the pho broth more than 3 days before making this soup, freeze the sliced oxtail and beef shank until needed.
Lower-Carb Modification: Use zucchini noodles instead of rice or tapioca noodles.