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Vietnamese Beef Pho
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Friendly URLs: /vietnamese-beef-pho
4.5 hours
8 servings
Adjust servings
dairy-free
gluten-free
(?)
Has gluten from:
hoisin sauce
kid friendly
has meat
(?)
Has meat from:
beef bone
chuck steak
flank steak
has pasta
has seafood
(?)
Has seafood from:
fish sauce
mediterranean
vegan
(?)
Not vegan due to:
beef bone
chuck steak
flank steak
vegetarian
(?)
Not vegetarian due to:
beef bone
chuck steak
flank steak
pescatarian
(?)
Not pescatarian due to:
chuck steak
paleo
(?)
Not paleo due to:
granulated sugar
rice noodle
This recipe has no customizations.
 
Nutrition to Balance
This recipe has Calories as 508%, Fat (total lipid) as 407% and Sodium as 128% (as a percentage of RDA).
 
You'll likely need to take these into account today to balance out your diet.
 
Nutrition Rating Details
Here are the percentages used to determine the nutritional rating for this recipe:
• Calcium: 0.6% of RDA
• Calories: 508% of RDA
• Carbs: 46.9% of RDA
• Fat (total lipid): 407% of RDA
• Fiber: 51.8% of RDA
• Fructose: 1.1% of RDA
• Protein: 57.3% of RDA
• Sodium: 128% of RDA
• Sugar: 28.6% of RDA
• Vitamin A (IU): 25.8% of RDA
• Vitamin B6: 49.7% of RDA
• Vitamin C: 106% of RDA
• Iron: 0.3% of RDA
• Magnesium: 47.4% of RDA
• Manganese: 51.1% of RDA
• Niacin: 46.3% of RDA
• Potassium: 35.9% of RDA
• Zinc: 64.9% of RDA
If any nutritional component is greater than 75% of RDA (or any vitamin/mineral is greater than 600% of RDA), the recipe gets a “Nutrition to Balance” rating.
Whether this matters for your diet depends mostly on what other foods you consume today.
 
MACROS
Carbohydrate
129
g
Calories
10173
 
Fiber
14.5
g
Iron
0.060
mg
Protein
64.5
g
Sodium
1734
mg
Sugars
8.95
g
Fat (total lipid)
249
g
 
INGREDIENTS
Amount
Measure
Adjust
Ingredient
 
2
whole
+
-
 
peeled and halved.
 
4
inches
+
-
 
halved, lengthwise.
 
5
lbs
+
-
 
preferably leg and knuckle.
 
1
lb
+
-
 
1 pound of beef meat - chuck, brisket, rump, cut into large slices.
 
6
quarts
+
-
 
 
1
whole
+
-
 
 
1
tbsp
+
-
 
 
1
tbsp
+
-
 
 
5
whole
+
-
 
 
1
whole
+
-
 
 
6
whole
+
-
 
 
1
tbsp
+
-
 
 
1/4
cups
+
-
 
 
2
tbsp
+
-
 
 
2
lbs
+
-
 
can use dried or fresh.
 
1/2
lbs
+
-
 
1/2 pound flank, london broil, sirloin or eye of round, sliced as thinly as possible.
 
1/2
cups
+
-
 
roughly torn.
 
1/2
cups
+
-
 
roughly torn.
 
1/2
cups
+
-
 
roughly torn.
 
2
whole
+
-
 
cut into wedges.
 
3
whole
+
-
 
 
2
cups
+
-
 
 
1
tbsp
+
-
 
 
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PREPARATION
CHARRING GINGER AND ONION
1.
Turn your broiler on high and move rack to the highest spot. Place ginger and onions on baking sheet.
2.
Brush just a bit of cooking oil on the cut side of each. Broil on high until ginger and onions begin to char.
3.
Turn over and continue to char. This should take a total of 10-15 minutes.
PARBOIL THE BONES
4.
Fill large pot (12-qt capacity) with cool water. Boil water, and then add the bones, keeping the heat on high.
5.
Boil vigorously for 10 minutes. Drain, rinse the bones and rinse out the pot. If you have a lot of marrow in the bones, use a small spoon to scoop out and discard some of the marrow.
6.
Refill pot with bones and 6 qts of cool water. Bring to boil over high heat and lower to simmer.
7.
Using a ladle or a fine mesh strainer, remove any scum that rises to the top.
MAKING THE BROTH
8.
In a mesh bag, add cinnamon stick, coriander seeds, fennel seeds, star anise, cardamom pod, and cloves. Tie shut.
9.
Add to the pot, ginger, onion, mesh spice packet, beef, sugar, fish sauce, salt and simmer uncovered for 1 1/2 hours.
10.
Remove the beef meat and set aside (you'll be eating this meat later in the bowls).
11.
Continue simmering for another 1 1/2 hours.
12.
Strain broth and return the broth to the pot. Taste broth and adjust seasoning - this is a crucial step. If the broth's flavor doesn't quite shine yet, add 2 teaspoons more of fish sauce, large pinch of salt and a small nugget of rock sugar (or 1 teaspoon of regular sugar). Keep doing this until the broth tastes perfect.
PREPARING THE NOODLES AND MEAT
13.
Slice your flank/london broil/sirloin as thin as possible - try freezing for 15 minutes prior to slicing to make it easier.
14.
Remember the cooked beef meat that was part of your broth? Cut or shred the meat and set aside.
15.
Arrange all other ingredients on a platter for the table. Your guests will "assemble" their own bowls.
16.
Follow the directions on your package of noodles - there are many different sizes and widths of rice noodles, so make sure you read the directions. For some fresh rice noodles, just a quick 5 second blanch in hot water is all that's needed.
LADLING THE BROTH INTO BOWLS
17.
Bring your broth back to a boil. Line up your soup bowls next to the stove. Fill each bowl with rice noodles, shredded cooked beef and raw meat slices.
18.
As soon as the broth comes back to a boil, ladle into each bowl. the hot broth will cook your raw beef slices. Serve immediately. Guests can garnish their own bowls as they wish.
 
THIS RECIPE CAN BE CUSTOMIZED
1.
Make it Gluten Free!
 
A gluten-free variant of this recipe can be made. Just substitute hoisin sauce (gluten-free) for hoisin sauce.
2.
Make it Wheat Free!
 
A wheat-free variant of this recipe can be made. Just substitute hoisin sauce (gluten-free) for hoisin sauce.
 
COMPLETE NUTRITION
This recipe has the following nutrient totals:
Calories 10173
Protein 64.5 g
Carbohydrates 129 g
Iron 0.06 mg
Fiber 14.5 g
Calcium 6.23 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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