Pho Soup Recipe

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Ingredients:

Serving

6 whole star anise
2 sticks cassia bark 5cm in length each
6 cloves
34 cardamon pods bruised
1 large onion peeled and halved
1 piece large ginger bruised and slightly crushed
2 kgs veal bones including split chin bone
500 g beef brisket
34 litres cold water enough to cover bones
1/3 cup fish sauce to taste
1 tsp salt to taste
12 tsp sugar to taste
200 g rice noodles boiled in water for 2 mins , then cooled and drained
3 spring onions cut into 2-3 cm batons
200 g beef sirloin or rump steaks sliced very thinly
1 bunch coriander roughly chopped
1 bunch chives finely chopped freshly ground pepper
fresh herbs (to serve )
1 cup bean sprouts, trimmed
1 cup thai basil leaves , picked
1 bunch long coriander
2-3 long red chillies , sliced on the angle
2-3 limes, cut into wedges

Directions:

Pre-heat salamander style grill or top element of oven to a high heat.
Place cassia, star anise, cloves, cardamom, onion and ginger in an ovenproof pan or baking tray and grill 3-4 minutes until fragrant. Remove. Turn off grill.
Place grilled spices, onion and ginger in a large stockpot. Add veal bones, brisket and enough cold water to cover, bring to a slow boil.
Simmer two hours, skimming the surface of any fat or scum as necessary, then remove brisket and store, covered and refrigerated until needed.
Continue cooking stock a further 2 hours, skimming as necessary. Season with fish sauce, sea salt and sugar to taste, using the above quantities as a guide.
Strain stock and discard bones, onion, ginger and spices. Cool and store refrigerated until needed or strain stock to a clean pot and bring back to a simmer, ready to serve.
To serve, place sprouts, herbs, chillies and lime wedges in little bunches around a serving plate, place on table for guests to add to their pho as desired.
Bring a pot of lightly salted water to a rapid boil. Using a small blanching basket or chinois, blanch a small handful of noodles and spring onions for each person. Transfer each portion to individual serving bowls (pho is one of the few Vietnamese dishes not shared, with each diner receiving their own bowl).
Slice reserved brisket thinly and place atop noodles. If using, add 20-30g thinly sliced raw beef per portion. Ladle hot stock over beef and noodles (the heat of the stock will cook the finely sliced raw meat). Garnish with chopped coriander and chives, season lightly with pepper.
Serve hot portions to each guest, accompanied by Asian soup spoons and chopsticks (for the handling and choice of the fresh herbs).

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	4346.31 Kcal (18197 kJ)
Calories from fat	894.68 Kcal
		% Daily Value*
Total Fat	99.41g	153%
Cholesterol	2383.89mg	795%
Sodium	48324.74mg	2014%
Potassium	9912.51mg	211%
Total Carbs	58.97g	20%
Sugars	51.25g	205%
Dietary Fiber	2.21g	9%
Protein	747.36g	1495%
Vitamin C	26.7mg	45%
Vitamin A	0.4mg	13%
Iron	44.8mg	249%
Calcium	416.4mg	42%

Amount Per 100 g
Calories	97.43 Kcal (408 kJ)
Calories from fat	20.06 Kcal
		% Daily Value*
Total Fat	2.23g	153%
Cholesterol	53.44mg	795%
Sodium	1083.24mg	2014%
Potassium	222.2mg	211%
Total Carbs	1.32g	20%
Sugars	1.15g	205%
Dietary Fiber	0.05g	9%
Protein	16.75g	1495%
Vitamin C	0.6mg	45%
Iron	1mg	249%
Calcium	9.3mg	42%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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Recipe Tags

Weightwatchers Points

94.8

Points
100

PointsPlus

Good Points

low fat,
saturated fat free

Bad Points

High in Sodium,
High in Sugar,
High in Total Fat

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