Pho Vietnamese Soup

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Pho - Vietnamese Beef Noodle Soup

Category: Soup | Serves: 8

(74 ratings)

Nutrition Information:

Calories: 367
Protein: 24 g
Carbs: 51 g
Fat: 6 g
Saturated Fat: 2 g
Sodium: 384 mg
Fiber: 2 g

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Filled with savory beef broth, sirloin, spices and rice noodles - a bowl is hearty enough for a meal. Half the fun in Vietnamese meals are the garnishes!

Ingredients:

4 quarts low-sodium beef broth
2 large onions, thinly sliced
6 slices of fresh ginger
1 cinnamon stick
1 star anise
1 teaspoon whole black peppercorns
2 cloves garlic, peeled and smashed
1 pound sirloin tip, thinly sliced
2 8-oz. packages dried rice noodles

Garnishes (optional):

1 cup loosely packed fresh basil leaves
1 cup loosely packed fresh mint sprigs
1 cup loosely packed cilantro sprigs
3 fresh jalapeño peppers, thinly sliced
2-3 lime wedges
Hoisin sauce
Hot pepper sauce
Vietnamese fish sauce ("nuoc mam" or "nam pla" -- use sparingly, can be high in sodium)

Directions:

1	In a large stockpot, add broth, onions, ginger, cinnamon, star anise, peppercorns and garlic. Bring to a boil then reduce heat to low and cover. Simmer for 1 hour, stirring occasionally.
2	Arrange garnish ingredients into separate plates and bowls at the table.
3	Soak rice noodles in hot water (do not boil) for 15 minutes or until softened then drain (do not rinse with cold water.)
4	Place equal amounts of noodles in soup bowls and cover with raw beef slices.
5	Ladle hot broth over noodles and beef (the beef slices should cook or brown in the hot broth.)
6	Add garnish ingredients to your preference.
7	ENJOY!