Vietnamese Pho Recipe

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Vietnamese Pho
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Ingredients
24
Count
Nutrition
1611
Calories
Total time
23
Minutes
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Ingredients:

Directions:

  1. Char: Turn your broiler on high and move rack to the highest spot. Place ginger and onions on baking sheet. Brush just a bit of cooking oil on the cut side of each. Broil on high until ginger and onions begin to char. Turn over and continue to char. This should take a total of 10-15 minutes.
  2. Parboil the bones: Fill large pot (12-qt capacity) with cool water. Boil water, and then add the bones, keeping the heat on high. Boil vigorously for 10 minutes. Drain, rinse the bones and rinse out the pot. Refill pot with bones and 6 qts of cool water. Bring to boil over high heat and lower to simmer. Using a ladle or a fine mesh strainer, remove any scum that rises to the top.
  3. Boil broth: Add ginger, onion, spice packet, beef, sugar, fish sauce, salt and simmer uncovered for 1 1/2 hours. Remove the beef meat and set aside (you'll be eating this meat later in the bowls) Continue simmering for another 1 1/2 hours. Strain broth and return the broth to the pot. Taste broth and adjust seasoning - this is a crucial step. If the broth's flavor doesn't quite shine yet, add 2 teaspoons more of fish sauce, large pinch of salt and a small nugget of rock sugar (or 1 teaspoon of regular sugar). Keep doing this until the broth tastes perfect.
  4. Prepare noodles & meat: Slice your flank/london broil/sirloin as thin as possible - try freezing for 15 minutes prior to slicing to make it easier. Remember the cooked beef meat that was part of your broth? Cut or shred the meat and set aside. Arrange all other ingredients on a platter for the table. Your guests will assemble their own bowls. Follow the directions on your package of noodles - there are many different sizes and widths of rice noodles, so make sure you read the directions. For some fresh rice noodles, just a quick 5 second blanch in hot water is all that's needed. The package that I purchased (above) - needed about 45 seconds in boiling water.
  5. Ladling: Bring your broth back to a boil. Line up your soup bowls next to the stove. Fill each bowl with rice noodles, shredded cooked beef and raw meat slices. As soon as the broth comes back to a boil, ladle into each bowl. the hot broth will cook your raw beef slices. Serve immediately.
  6. Guests can garnish their own bowls as they wish.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 1610.85 Kcal (6744 kJ)
Calories from fat 900.05 Kcal
% Daily Value*
Total Fat 100.01g 154%
Cholesterol 291.95mg 97%
Sodium 1454.03mg 61%
Potassium 1160.88mg 25%
Total Carbs 104.09g 35%
Sugars 2.52g 10%
Dietary Fiber 4.18g 17%
Protein 73.1g 146%
Vitamin C 27.5mg 46%
Iron 9.7mg 54%
Calcium 165.6mg 17%
Amount Per 100 g
Calories 124.81 Kcal (523 kJ)
Calories from fat 69.73 Kcal
% Daily Value*
Total Fat 7.75g 154%
Cholesterol 22.62mg 97%
Sodium 112.66mg 61%
Potassium 89.94mg 25%
Total Carbs 8.06g 35%
Sugars 0.2g 10%
Dietary Fiber 0.32g 17%
Protein 5.66g 146%
Vitamin C 2.1mg 46%
Iron 0.8mg 54%
Calcium 12.8mg 17%

* 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

  • 39.8
    Points
  • 43
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium,
  • sugar free

Bad Points

  • High in Sodium,
  • High in Total Fat

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