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RELATED RECIPES
Vietnamese Beef Stock
Vietnamese Beef Pho
Rice Noodle Soup with Beef and Herbs
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25 minutes
4
Adjust servings
dairy-free
gluten-free
kid friendly
has meat
(?)
Has meat from:
round steak
beef bone
has pasta
has seafood
(?)
Has seafood from:
fish sauce
mediterranean
vegan
(?)
Not vegan due to:
round steak
beef bone
vegetarian
(?)
Not vegetarian due to:
round steak
beef bone
pescetarian
(?)
Not pescetarian due to:
round steak
paleo
(?)
Not paleo due to:
rice noodle
granulated sugar
vegetable oil
This recipe has no customizations.
 
MAIN RECIPE INGREDIENTS
Amount
Measure
Ingredient
Substitutions
8
ounces, weight
soaked in water until pliable.
 
1
whole
thinly sliced.
 
2
cups
1
lb
eye of round steak, partially frozen, and sliced paper thin against the grain.
 
3
whole
quartered.
 
1
bunch
can use cilantro, leaves only.
 
 
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INGREDIENTS FOR: VIETNAMESE BEEF STOCK
Amount
Measure
Ingredient
 
10
whole
About 3 lbs total. Use raw meaty beef bones such as oxtail or short ribs. Each 3" bone weighs about 5.5oz and will yield about 1.5oz of marrow when used for a stock.
 
1
whole
studded with cloves.
 
8
whole
 
7
whole
 
2
whole
4 inches in length.
 
1
lb
peeled and cut into 2-inch-thick pieces.
 
3
inches
sliced.
 
8
whole
trimmed and crushed.
 
2
tbsp
 
1
tbsp
 
1
tsp
Can use white peppercorns.
 
 
INGREDIENTS FOR: FRIED SHALLOTS
Amount
Measure
Ingredient
 
1
cup
 
6
whole
halved lengthwise and thinly sliced crosswise into half moons.
 
 
PREPARATION
PREPARING THE BROTH
1.
Follow the steps for recipe "Vietnamese Beef Stock", which is in the dependent recipes section to the right. You'll need 2.5 quarts of this stock (about 10 cups) for this recipe.
PREPARING THE SHALLOTS
2.
Follow the steps for recipe "Fried Shallots", which is in the dependent recipes section to the right. You'll need 3 TBSP of these for this recipe.
COOKING THE NOODLES
3.
Bring a large pot of water to a boil over high heat and cook the noodles until tender, yet firm, about 10 seconds.
4.
Drain and divide among large soup bowls.
PREPARING THE STOCK
5.
In a large pot, bring the stock to a gentle boil over medium heat.
6.
About 5 minutes before serving, add the onion, and adjust the seasoning with fish sauce or salt, if necessary.
7.
Right before serving, raise the heat to high and bring the broth to a full boil.
SERVING
8.
Add some mung bean sprouts and layer a few slices of beef over each serving of noodles.
9.
Ladle the piping hot broth along with some onion slices over the beef, making sure to cover the noodles.
10.
Taking a lime wedge or two, squeeze fresh lime juice into each bowl, and garnish with freshly torn basil or cilantro and fried shallots.
11.
Serve immediately with hoisin sauce and chili-garlic sauce on the side for dipping the beef.
DEPENDENT RECIPES:
1.
This dependent recipe has a "yields ratio" of 1. This means that for every 1 serving of the main recipe you're making, make 1 serving of the dependent recipe.
2.
This dependent recipe has a "yields ratio" of 1. This means that for every 1 serving of the main recipe you're making, make 1 serving of the dependent recipe.
NOTES, TIPS, TRICKS, HINTS, ETC:
1.
Substitute thinly sliced chicken for the beef. Cook the chicken after the noodles in the same cooking water. Top each serving of noodles with this poached chicken.
2.
Substitute shrimp or squid cut into rings for the beef. Cook after the noodles in the same cooking water and serve over the noodles.
 
 
NUTRITION
This recipe has the following nutrient totals:
Calories 5014
Protein 80.9 g
Carbohydrates 130 g
Iron 0.70 mg
Fiber 23.9 g
Calcium 24.0 mg
(plus many more nutrients)
Sample Recipe Chart:
 
The sample chart shows the nutritional data that is typically shown for any given recipe. The chart shows both nutrition totals as well as per-ingredient nutrition.
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