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Ingredients
US|METRIC
4 SERVINGS
- 10 cups bone broth (beef)
- 3 inches fresh ginger (peeled and cut into large pieces)
- 4 scallions (ends discarded, cut in 2)
- 15 peppercorns (dried)
- 8 whole cloves (dried)
- 6 star anise (dried, pieces)
- 1 Tbsp. fish sauce
- 14 oz. rice noodles
- 4 cooked chicken breasts (sliced)
- mung bean sprouts
- lime wedges
- scallions (Chopped)
- fresh basil (Thai basil, if you can find it)
- jalapeño (optional)
- peppers (optional)
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NutritionView More
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230Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories230Calories from Fat9 |
| % DAILY VALUE |
| Total Fat1g2% |
| Saturated Fat0g0% |
| Trans Fat |
| Cholesterol |
| Sodium1560mg65% |
| Potassium1350mg39% |
| Protein15g |
| Calories from Fat9 |
| % DAILY VALUE |
| Total Carbohydrate41g14% |
| Dietary Fiber5g20% |
| Sugars8g |
| Vitamin A10% |
| Vitamin C40% |
| Calcium10% |
| Iron15% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Reviews(1)
Judy 2 years ago
I didn’t know what to expect since this was my first time making and eating pho. The broth was so-so, the meat was tough, the noodles were undercooked, and the vegetables were raw. The next day, I warmed up the leftovers, added chicken broth and cooked it about 3 minutes In the microwave and then the noodles were more pleasing to my palate.