Vietnamese Pho Rice Noodle Soup with Beef Recipe

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Vietnamese Pho Rice Noodle Soup with Beef
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Ingredients
10
Count
Nutrition
1042
Calories
Total time
140
Minutes
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Ingredients:

Directions:

  1. In a large stockpot, bring 6 quarts water to a boil. Place the bones and beef chuck in a second pot and add water to cover. Bring to a boil and boil vigorously for 5 minutes. Using tongs, carefully transfer the bones and beef to the first pot of boiling water. Discard the water in which the meat cooked (this cleans the bones and meat and reduces the impurities that can cloud the broth). When the water returns to a boil, reduce the heat to a simmer. Skim the surface often to remove any foam and fat. Add the charred ginger and onions, fish sauce and sugar. Simmer until the beef chuck is tender, about 40 minutes. Remove 1 piece and submerge in cool water for 10 minutes to prevent the meat from darkening and drying out. Drain, then cut into thin slices, and set aside. Let the other piece of beef chuck continue to cook in the simmering broth.
  2. When the broth has been simmering for about 1 1/2 hours total, wrap the star anise and cloves in a spice bag or piece of cheesecloth and add to the broth. Let infuse until the broth is fragrant about 30 minutes. Remove and discard both the spice bag and onions. Add the salt and continue to simmer, skimming as necessary, until ready to assemble the dish. The broth needs to cook for at least 2 hours. (The broth will taste salty but will be balanced once the noodles and accompaniments are added.) Leave the remaining chuck and bones to simmer in the pot while you assemble the bowls.
  3. To serve, place the cooked noodles in preheated bowls. (If the noodles are not hot, reheat them in a microwave or dip them briefly in boiling water to prevent them cooling down the soup.) Place a few slices of the beef chuck and the raw sirloin on the noodles. Bring the broth to a rolling boil; ladle about 2 to 3 cups into each bowl. The broth will cook the raw beef instantly. Garnish with yellow onions, scallions, and cilantro. Serve immediately, inviting guests to garnish the bowls with bean sprouts, herbs, chiles, lime juice, and black pepper.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 1041.54 Kcal (4361 kJ)
Calories from fat 652.47 Kcal
% Daily Value*
Total Fat 72.5g 112%
Cholesterol 192.02mg 64%
Sodium 3357.93mg 140%
Potassium 1082.38mg 23%
Total Carbs 36.56g 12%
Sugars 1.86g 7%
Dietary Fiber 3.38g 14%
Protein 59.93g 120%
Vitamin C 1.3mg 2%
Iron 6.6mg 37%
Calcium 55.4mg 6%
Amount Per 100 g
Calories 99.79 Kcal (418 kJ)
Calories from fat 62.51 Kcal
% Daily Value*
Total Fat 6.95g 112%
Cholesterol 18.4mg 64%
Sodium 321.73mg 140%
Potassium 103.7mg 23%
Total Carbs 3.5g 12%
Sugars 0.18g 7%
Dietary Fiber 0.32g 14%
Protein 5.74g 120%
Vitamin C 0.1mg 2%
Iron 0.6mg 37%
Calcium 5.3mg 6%

* 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

  • 26.2
    Points
  • 28
    PointsPlus

Good Points

  • saturated fat free,
  • low cholesterol,
  • sugar free

Bad Points

  • High in Sodium,
  • High in Total Fat

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