Lunch

Beef Pho

Vietnamese dish featuring rice noodles in a flavorful broth with beef, and topped with fresh herbs and vegetables.

55

min

Meal benefits

Great source of B vitamins, selenium, zinc, and iron which all play essential roles energy production, nerve function, cognitive function, and the production of red blood cells

Strong array of antioxidants and anti-inflammatory compounds to help boost the immune system and have even proven to help reduce the risk of chronic disease.

Benefits Nutrition Ingredients Instructions

Nutrition facts (per serving)

Calories

454

Protein

35

g

Fats

10

g

Carbs

56

g

Ingredients

Serving

Unit

Metric

Imperial

Conversion Chart

150

g

beef sirloin or flank steak, thinly sliced

50

g

rice noodles, dry

1

small onion, halved

1

garlic clove

1

tsp

ginger, sliced, 1 inch piece

1

star anise

1

small cinnamon stick

2

mL

whole clove

1

tbsp

fish sauce

50

g

bean sprouts

10

g

fresh basil leaves

10

g

fresh cilantro

2

lime wedges

500

mL

beef broth

250

mL

water

Instructions

_{Step 1/4}

Prepare Broth

In a large pot, add the beef broth, water, sliced ginger, halved onion, star anise, cinnamon stick, and cloves. Bring to a boil over medium-high heat, then reduce the heat to low and let it simmer for about 20-30 minutes to allow the flavors to infuse. After simmering, remove the ginger, onion, star anise, cinnamon stick, and cloves from the broth and add in fish sauce and salt to taste if needed. Keep broth warm.

_{Step 2/4}

Prepare Beef and noodles

Freeze beef for around 15 minutes and slice the flank or sirloin beef against the grain as thinly as possible. Cook the rice noodles according to the package instructions. Drain and set aside.

_{Step 3/4}

Assemble the Pho

Place the cooked rice noodles into a serving bowl. Arrange the thinly sliced raw beef on top of the noodles. Pour the hot broth over the beef and noodles. The heat from the broth will cook the thin slices of beef.

_{Step 4/4}