PHO NUTRITION RECIPES

Name: Beef pho
Prep time: 25 min
Cook time: 45 min
Total time: 1 h 10 min
Yield: 2
Cuisine: Asian, Vietnamese
Ingredients: 1l low salt beef stock; 1 large onion, peeled and cut into quarters; large thumb-sized piece ginger, peeled; 1 cinnamon stick; 2 star anise; 1 tsp coriander seeds; ½ tsp cloves; 230g sirloin steak; 1 tsp palm sugar; 1 tbsp fish sauce; 1 ½ tbsp soy sauce; 200g flat rice noodles; 2 spring onions, shredded; 1 small red (bird's-eye) chilli, finely sliced; handful each of Thai basil and coriander; 1 lime, cut into wedges

BEEF PHO RECIPE - RECIPES AND COOKING TIPS - BBC GOOD FOOD

Beef pho recipe - Recipes and cooking tips - BBC Good Food image

Try making this delicious Vietnamese broth as something different for dinner. It's full of classic Asian flavours along with sirloin steak and noodles

Provided by Elena Silcock

Categories Dinner, Main course

Total Time 1 hours 10 minutes

Prep Time 25 minutes

Cook Time 45 minutes

Yield 2

Number Of Ingredients 16

Ingredients

1l low salt beef stock
1 large onion, peeled and cut into quarters
large thumb-sized piece ginger, peeled
1 cinnamon stick
2 star anise
1 tsp coriander seeds
½ tsp cloves
230g sirloin steak
1 tsp palm sugar
1 tbsp fish sauce
1 ½ tbsp soy sauce
200g flat rice noodles
2 spring onions, shredded
1 small red (bird's-eye) chilli, finely sliced
handful each of Thai basil and coriander
1 lime, cut into wedges

Steps:

Tip the beef stock along with 500ml of water into a large saucepan. Sit the onion and ginger in a frying pan over a high heat and char on all sides, around 3-5 mins (you can also do this under your grill). Once charred, add to the beef stock. In the same pan, toast the spices for 2-3 mins and once they begin to smell fragrant, add them to the beef stock as well. Bring the stock to the boil, then turn to a simmer and cook for 30mins before straining.
Meanwhile, cut the fat from the steak and wrap in cling film, then put into the freezer for 15 mins – this will make your steak really easy to slice! Slice it thinly, then cover with cling film again and pop into the fridge.
Taste the beef stock and use the palm sugar, fish sauce and soy to season. Cook the noodles according to package instructions and split between two bowls, topping each with the sliced beef. Bring the stock to the boil and then pour into the bowls (the heat will cook the beef). Top each with the spring onions, chilli slices and herbs. Serve with the lime wedges to squeeze over.

Nutrition Facts : Calories 471 calories, FatContent 18 grams fat, SaturatedFatContent 8 grams saturated fat, CarbohydrateContent 44 grams carbohydrates, SugarContent 15 grams sugar, FiberContent 6 grams fiber, ProteinContent 29 grams protein, SodiumContent 3.83 milligram of sodium

PHO SOUP (BEEF AND NOODLE SOUP) | RICARDO

Pho Soup (Beef and Noodle Soup) | RICARDO image

Provided by Ricardocuisine

Total Time 50 minutes

Prep Time 30 minutes

Cook Time 20 minutes

Yield 4 serving(s)

Number Of Ingredients 18

Ingredients

1 onion, thinly sliced
1 tbsp (15 ml) vegetable oil
1 piece fresh ginger, about 2 inches (5 cm) long, peeled and finely chopped
2 garlic cloves, finely chopped
8 cups (2 litres) chicken broth
2 tbsp (30 ml) fish sauce (nuoc-mam)
2 star anise
2 cloves
1 small cinnamon stick
Chili pepper of your choice, chopped
1 package (227 g) rice noodles
3/4 lb (350 g) Chinese fondue sliced beef
1 cup (75 g) bean sprouts
3 ½ oz (100 g) enoki mushrooms or white mushrooms, sliced
4 green onions, chopped
Thai basil or cilantro, finely chopped
Chili peppers (bird’s eye or other), finely chopped
Lime wedges

Steps:

Pho Soup (Beef and Noodle Soup)
Assembly

Nutrition Facts : Calories 425 calories

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