Vietnamese Beef Pho
621
Calories
63g
Protein
68g
Carbs
10g
Fat
Thin sliced beef in a ginger and garlic broth with rice noodles, herbs, and lime.
Protein 63g · Carbs 68g · Fat 10g
15 min
Prep
20 min
Cook
$4
Per Plate
621
Calories
What You Need
- 5 oz beef sirloin, thin sliced
- 2 oz rice noodles
- 3 cups low sodium beef broth
- 1 cup cooked bok choy (from about 2 cups raw)
- 1 cup cooked mushroom (from about 2 cups raw sliced)
- 1 cup bean sprouts
- 2 scallions, sliced
- 1/4 cup cilantro
- 1/2 lime
- 1 tsp grated ginger
- 2 cloves garlic, minced
- 10 oz beef sirloin, thin sliced
- 4 oz rice noodles
- 6 cups low sodium beef broth
- 2 cup cooked bok choy (from about 2 cups raw)
- 2 cup cooked mushroom (from about 2 cups raw sliced)
- 2 cup bean sprouts
- 4 scallions, sliced
- 1/2 cup cilantro
- 1 lime
- 2 tsp grated ginger
- 4 cloves garlic, minced
- 15 oz beef sirloin, thin sliced
- 6 oz rice noodles
- 9 cups low sodium beef broth
- 3 cup cooked bok choy (from about 2 cups raw)
- 3 cup cooked mushroom (from about 2 cups raw sliced)
- 3 cup bean sprouts
- 6 scallions, sliced
- 3/4 cup cilantro
- 1 1/2 lime
- 3 tsp grated ginger
- 6 cloves garlic, minced
- 20 oz beef sirloin, thin sliced
- 8 oz rice noodles
- 12 cups low sodium beef broth
- 4 cup cooked bok choy (from about 2 cups raw)
- 4 cup cooked mushroom (from about 2 cups raw sliced)
- 4 cup bean sprouts
- 8 scallions, sliced
- 1 cup cilantro
- 2 lime
- 4 tsp grated ginger
- 8 cloves garlic, minced
Before You Start
Slice the beef sirloin as thin as you can while it is cold, slice the mushrooms, trim the bok choy, and set out the noodles, sprouts, herbs, and lime.
How To Make It
- Simmer the beef broth with the ginger and garlic over medium, about 10 minutes, until it smells deeply fragrant.
- Add the mushroom and bok choy to the broth and cook, 4 to 5 minutes, until the mushroom is tender and the bok choy wilts.
- Soak the rice noodles in hot water, about 5 minutes, until soft and bendy, then divide them into the bowl.
- Lay the raw sliced beef over the noodles and ladle the boiling broth and vegetables on top.
- Let the bowl rest 3 minutes so the hot broth cooks the beef to 145°F and no raw red remains.
- Top with the bean sprouts, scallion, cilantro, and a squeeze of lime, and serve steaming.
Fix It: If the beef still looks raw, ladle the broth back into the pot, heat it to a hard boil, and pour it over once more.
Microwave
- Add the ingredients you would cook together to a microwave safe bowl along with their liquid.
- Cover loosely and microwave in one minute bursts, stirring between each, until hot through.
- Let it stand for a minute, then finish and plate the dish as written in the steps above.
Nutrition Per Serving
- Calories621
- Protein63g
- Carbs68g
- Fat10g
- Fiber8g
- Sodium1380mg
Bonus Benefits
- Steady Energy
- Eating Well
- Gut Health
Reported to quietly support, as I've found in my research.
Chef's Wisdom:
Fresh Vegetables: fiber and vitamins, reported to reported to support fullness.
Fresh Vegetables: fiber and vitamins, reported to reported to support fullness.
Tools For This Recipe
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