Vietnamese Beef Pho Soup
Vietnamese Beef Pho Soup
(Before and then after Broth Poured Over.)
Calories 406 (30% from fat)
Fat 13.6 gram
Saturated Fat 4.5 gram
Trans Fat 0 gram
Cholesterol 77 mg.
Sodium 894 mg.
Carb. 38 gram
Fiber 5 gram
Sugar 13 gram
Sugar Alcohol 0 gram
Protein 31 gram
Ingredients
2 cans (14 oz. each) lower sodium beef broth
4 cups of water
4 packets (4 grams per packet) Herb Ox very low sodium beef bouillon
2 cups (approx. 2 medium) onions, chopped
1/4 tsp. anise extract
2 tsp. (2 cloves) minced garlic
2 Tbsp. Hoisin sauce
(We used Kikkoman because it was lowest in sodium.)
1 cinnamon stick
1/2 tsp. ground ginger
1 tsp. ground black pepper
2 cups (approx.1/2 lb.) bean sprouts
1 cup fresh basil leaves
1 cup fresh mint leaves
1 cup loosely packed cilantro leaves
3 fresh jalapeno peppers, sliced into rings
1 lb. sirloin tip, very thinly sliced
1 can (3 oz.) rice noodles
(We used La Choy rice noodles.)
2 limes or lemons, cut into wedges
1. Start heating a large non-stick soup pan over high heat. Pour in the first ten ingredients, beef broth through black pepper. Gently stir until mixture starts to boil. Reduce heat to low, cover and simmer for 45 minutes, stirring occasionally.
2. Divide the next six ingredients, bean sprouts through rice noodles between four soup bowls.
3. Once soup has simmered for 45 minutes, turn up the heat and bring to a boil again. Once it's boiling, pour equal amounts over the ingredients in each soup bowl. The meat will cook in the bowls as you serve them, in about 2-3 minutes. Stir bowls to make sure hot broth mixes and cooks the beef thoroughly.
4. Squeeze a lime or lemon wedge over top of each bowl for the final touch. Serve and eat immediately.
Yield: 4 Servings
