Pho

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filed under Soups

Soups
 
Serving size: 1.333333 cups
Recipe category: Soups
Prep time: 
Cook time: 
Difficulty: Easy
Calories: 348 (17% DV)
Fat: 10g (16% DV)
Carbohydrates: 33g (11% DV)
Protein: 31g (62% DV)
Description: A Vietnamese Beef Soup healing for colds etc. (The equivalent of America's Chicken Noodle Soup)
Tags: soup, beef, Vietnamese, flank, rice noodles, bean sprouts, bok choy, low carb
Ingredients:  Makes 4 servings (5.333333 cups)
2  teaspoons
 
1  lb.
 
4  cups
 
4  teaspoons
 
5  cups
 
4  ounces
 
2  teaspoons
 
1-1/2  cups
 
4  tablespoons
 
1  teaspoon
 
1  teaspoon
 
1/2 
 

Tip: For nutritional information on all the ingredients in Pho just click on each ingredient name. Then adjust the serving size for any Pho ingredient with the serving size tool in the nutrition facts area to the right to see how you can save calories, carbs and more.
Directions:  
1
Slice Beef Flank Steak into very thin slices (it helps to freeze it first, then cut against the grain). Set Aside.

2
Combine 4 cups of water and 4 tbsp of Chicken Base over low heat to create 4 cups of chicken broth. Set Aside.

3
Heat oil on high in a separate soup pot.

4
Add beef to oil and cook till just cooked, stirring often (about 2 mins)

5
Transfer meat to plate with tongs, leaving the juices in pot.

6
Add bok choy, cook and stir until wilted (about 2 mins)

7
Add broth and 1 cup of water, cover and boil

8
Add noodles and soy sauce, simmer till noodles are soft (ab 4 min)

9
Return beef to pot, cook till heated (about 1-2 mins)

10
Ladle into bowls, sprinkle bean sprouts, basil, lime, chili sauce, and hoisin sauce as desired.

Note: Fish Sauce may be used in place of the Soy Sauce for more flavor, I just had trouble finding it here.
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