Pho Vietnamese Beef Noodle Soup – Weight Loss Recipe

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(makes 6-8 servings)

 

Soup ingredients: Nutrition Facts for Pho - Vietnamese Beef Noodle Soup
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4 quarts low-sodium beef broth

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2 large onions, thinly sliced

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6 slices of fresh ginger

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1 cinnamon stick

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1 star anise

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1 teaspoon whole black peppercorns

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2 cloves garlic, peeled and smashed

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1 pound sirloin tip, thinly sliced

small bullet 2 8-oz. packages dried rice noodles

 

Optional garnish ingredients:
small bullet 1 cup loosely packed fresh basil leaves
small bullet 1 cup loosely packed fresh mint sprigs
small bullet 1 cup loosely packed cilantro sprigs
small bullet 3 fresh jalapeño peppers, thinly sliced
small bullet 2-3 lime wedges
small bullet Hoisin sauce
small bullet Hot pepper sauce
small bullet Vietnamese fish sauce (“nuoc mam” or “nam pla” — use sparingly, can be high in sodium)

 

Directions:
1. In a large stockpot, add broth, onions, ginger, cinnamon, star anise, peppercorns and garlic. Bring to a boil then reduce heat to low and cover. Simmer for 1 hour, stirring occasionally.
2. Arrange garnish ingredients into separate plates and bowls at the table.
3. Soak rice noodles in hot water (do not boil) for 15 minutes or until softened then drain (do not rinse with cold water.) Place equal amounts of noodles in soup bowls and cover with raw beef slices.
4. Ladle hot broth over noodles and beef (the beef slices should cook or brown in the hot broth.)
5. Add garnish ingredients to your preference.

 

TEXT VERSION OF NUTRITION FACTS:
Serving Size: 1/8 of recipe (619 g)
Servings Per Recipe: 8
Amount per serving
Calories 367
Calories from fat 52
Total Fat 6 g
Saturated Fat 2 g
Cholesterol 35 mg
Sodium 384 mg
Total Carbohydrates 51 g
Dietary Fiber 2 g
Sugars 0 g
Protein 24 g
Vitamin A 4%
Vitamin C 10%
Calcium 4%
Iron 20%

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