SHOPPING CARTVietnamese Pho (Beef Noodle Soup)
Nutrition Facts
Serving Size:
1 cup (245 g )
Amounts Per Serving
Calories 140
Calories from Fat 15
Calories from Fat 15
| % Daily Value* | ||
| Total Fat 1.5g | 2% | |
| Saturated Fat 0.5g | 3% | |
| Trans Fat 0g | ||
| Cholesterol 5mg | 2% | |
| Sodium 450mg | 19% | |
| Potassium 170mg | 5% | |
| Total Carbohydrate 26g | 9% | |
| Dietary Fiber 1g | 4% | |
| Sugars 3g | ||
| Protein 5g | ||
| Vitamin A 0% | • | Vitamin C 8% |
| Calcium 4% | • | Iron 4 % |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
| Calories: | 2,000 | 2,500 | |
| Total Fat | Less than | 65g | 80g |
| Sat. Fat | Less than | 20g | 25g |
| Cholesterol | Less than | 300mg | 300mg |
| Sodium | Less than | 2,400mg | 2,400mg |
| Total Carbohydrate | 300mg | 375mg | |
| Dietary Fiber | 25g | 30g | |
Calories per gram:
Fat 9 • Carbohydrate 4 • Protein 4
Fat 9 • Carbohydrate 4 • Protein 4
† Optional Ingredients not included in Nutritional Facts
Yield: 3 Quarts
Serving Size: 1 cup
Ingredients
| Amount | Ingredients |
| 2 oz. | Fresh Ginger, unpeeled, cut in half lengthwise |
| 8 oz. | Onion, peeled and halved |
| 9 cups | Water |
| 2 1/4 tsp. | Custom Culinary® Gold Label Beef Base |
| 1 each | Cinnamon Stick (3 inch) |
| 3 each | Star Anise |
| 5 each | Whole Cloves |
| 3 Tbsp. | Nuoc Nam (fish sauce) |
| 1 Tbsp. | Sugar |
| 12 oz. | Rice Noodles |
| 4 oz. | Green Onions, sliced |
| 1/4 cup | Cilantro Leaves |
| 8 oz. | White Onion, sliced paper-thin |
| 8 oz. | Cooked Beef, sliced thin and cut into large-bite-sized pieces |
Recommended Product: 9317 Gold Label Beef Base
Alternate Product Options: 0317 Master's Touch® Beef Base, 0357 Chef's Own™ Beef Base, 5327 Master’s Touch® All Natural Reduced Sodium Beef Base
Directions
- Lightly char the ginger root and onion over an open flame or under the broiler.
- Meanwhile, in a pot, prepare a light beef broth using the Custom Culinary® Gold Label Beef Base and water. Add the spices, nuoc nam, sugar and charred ginger and onion. Simmer the broth, without boiling, for one hour. Then, strain to remove vegetables and spices.
- Soak the rice in warm water for 30 minutes or until softened.
- To serve: For each serving, place one quarter (approx. 8 oz.) of the noodles, 2 oz. of the sliced raw onion, 1 oz. of the sliced green onions, 2 Tbsp. of cilantro leaves and 2 oz. of the beef in a large deep soup bowl. Add 2 cups of the hot broth and serve immediately.
Optional Ingredients: Some accompaniments to this soup are: Asian Chili Sauce, Hoisin Sauce, fresh bean sprouts, lime wedges, fresh red chili peppers, and Thai basil.†
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