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Vietnamese Pho – Beef Rice Noodle Soup Recipe (Pho Bo) with Shortcut and Slow Cooker Options
LIFE MADE SWEETER29Ingredients
4Hours
1740Calories
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Ingredients
US|METRIC
10 SERVINGS
- 14 cups water (or enough to cover stock pot)
- 3 lb. bones marrow (beef soup, and knuckle bones)
- 3 lb. bones (oxtail)
- 1 medium yellow onion
- 8 whole cloves (studded into onion)
- 5 star anise
- 2 cinnamon sticks (3-inch)
- 5 green cardamom pods
- 7 coriander seeds
- 1 piece ginger (4 inch)
- 5 cloves garlic
- 1 daikon (medium, peeled, cut into 2 inch pieces)
- 1 carrot (peeled, cut into 2 inch pieces)
- 1 1/2 Tbsp. sea salt (or kosher, or to taste)
- 4 Tbsp. fish sauce (or to taste)
- 2 Tbsp. granulated sugar (yellow rock or palm, for more authentic results I usually use 1 oz. yellow rock sugar, roughly a 2-inch cube)
- 3 lb. rice stick noodles (dried or fresh, banh pho prepared according to directions on package)
- 1 lb. beef (cuts, sliced very thinly across the grain, you can choose to use any cuts of beef combination of your choice you enjoy for pho - flank steak, sirloin, top round etc.)
- 1 medium yellow onion (sliced paper thin, soaked in a bowl of cold water for 15 minutes)
- 3 scallions (finely chopped)
- 1 bunch finely chopped cilantro
- 2 cups bean sprouts (fresh, washed)
- 1 bunch thai basil
- 1 bunch vietnamese mint
- 1 bunch Vietnamese coriander
- Thai bird chilies
- lime wedges
- Sriracha sauce
- hoisin sauce
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NutritionView More
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1740Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories1740Calories from Fat1120 |
| % DAILY VALUE |
| Total Fat124g191% |
| Saturated Fat3g15% |
| Trans Fat0g |
| Cholesterol30mg10% |
| Sodium2010mg84% |
| Potassium730mg21% |
| Protein26g |
| Calories from Fat1120 |
| % DAILY VALUE |
| Total Carbohydrate129g43% |
| Dietary Fiber8g32% |
| Sugars6g |
| Vitamin A120% |
| Vitamin C45% |
| Calcium15% |
| Iron70% |
* 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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