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Vietnamese Beef Soup (Pho)
15 min prep time
4servings
Recipe by
Jen Bucko and Lara Hamilton
Source
Recipes for Healthy Living
How to Make Vietnamese Beef Soup (Pho)
If you don’t want to serve all of this soup at once, cook only the amount of pasta and beef that you want to serve. Save remaining ingredients for leftovers.
15 min prep time
4servings
1/4 of recipe
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Step-By-Step Instructions:
- Cook angel hair pasta according to package directions, omitting salt. Divide cooked noodles among 4 soup bowls.
- Top each bowl of noodles with 1/4 sliced scallion, 1/4 cup basil, 2 Tbsp. cilantro, 1/4 of sliced chili and one lime wedge.
- In a soup pot, bring beef broth to a boil. Whisk in five spice powder and reduce heat to a low simmer. Add beef for 1 minute just to cook through.
- Divide broth and beef evenly among the four bowls. Serve immediately.
Nutrition facts
4 Servings
-
Serving Size
1/4 of recipe
- Amount per serving Calories 375
-
Total Fat
7g
- Saturated Fat 2.4g
- Trans Fats 0g
- Cholesterol 60mg
- Sodium 600mg
-
Total Carbohydrate
47g
- Dietary Fiber 3g
- Total Sugars 0g
- Added Sugars 0g
- Protein 30g
- Potassium 0mg
- Phosphorous 0mg
Ingredients
basil ((Thai basil if you can find it), thinly sliced)
1 cup
cilantro (chopped)
1/2 cup
lime (quartered into wedges)
1
serrano pepper ((or other hot chili), seeded and minced)
1
green onion (scallion) ((white and green parts), thinly sliced)
1
brown rice angel hair pasta
8 oz
beef broth (fat-free, reduced sodium)
5 1/2 cup
Chinese five-spice powder
1/2 tsp
beef tenderloin fillet (sliced very thin)
1 lbs
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