Vietnamese Pho
Aromatic Vietnamese rice noodle soup with beef and fresh herbs.
- 60 min
- 715 kcal / serving
- medium
- Protein
- 43 g
- Fat
- 16.5 g
- Carbs
- 87.5 g
Contains: gluten, soy, fish, celery (to the best of my knowledge)
Ready-made products such as stock, sausages, spice blends or plant-based drinks may contain further allergens or traces – please check the packaging.
Ingredients
2 servings
- 300 g beef (thinly sliced)
- 200 g rice noodles
- 1 l beef broth
- 1 star anise
- 1 cinnamon stick
- 3 cm ginger
- 2 tbsp fish sauce
- 1 tbsp soy sauce
- 100 g bean sprouts
- Fresh Thai basil, lime, chili
Method
- Peel and slice ginger. Simmer broth with star anise, cinnamon stick, and ginger for 20 minutes.
- Soak rice noodles in hot water according to package instructions.
- Strain broth and season with fish sauce and soy sauce.
- Slice beef paper-thin.
- Divide noodles into bowls, place raw beef on top, and pour boiling hot broth over it.
- Garnish with bean sprouts, Thai basil, lime wedges, and chili.
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