Vietnamese Beef Pho
-
Cooking Time
mins -
Difficulty
-
Prep time
mins -
Serves
people
Nutritional information
Nutritional information
Amount per serving
Protein (g)
13.2g
Energy (kJ)
1856kJ
Energy (kcal)
444kcal
Carbohydrate incl. fibre (g)
77.3g
Carbohydrate excl. fibre (g)
67.2g
Sugar (g)
8.0g
Fibre (g)
10.1g
Fat (g)
10.5g
Saturated fat (g)
1.6g
Unsaturated fat (g)
7.9g
Monounsaturated fat (g)
1.9g
Polyunsaturated fat (g)
5.5g
Trans fat (g)
0.0g
Cholesterol (mg)
1mg
Sodium (mg)
2195mg
Salt (g)
5.48g
Vitamin A (IU)
5267IU
Vitamin C (mg)
35.2mg
Calcium (mg)
177mg
Iron (mg)
3.79mg
Potassium (mg)
1032mg
Total
52.7g
7426kJ
1775kcal
309.3g
268.7g
32.2g
40.6g
41.9g
6.2g
31.4g
7.6g
21.9g
0.2g
3mg
8780mg
21.93g
21068IU
140.7mg
709mg
15.17mg
4127mg
- 2 l water
- 30 g dried shiitake mushroom
- 200 g shallots, thinly sliced
- 5 garlic cloves (peeled and finely sliced)
- 3 cm fresh ginger (thinly sliced)
- 80 g light soy sauce
- 60 g rice vinegar
- 4 star anise
- 4 cinnamon stick
- 1/2 bunch of Thai basil stems and leaves
- 1/2 bunch of coriander stems and leaves
- 2 Knorr Beef Stock Pot
Other
- 200 g rump steak
- 2 tbsp oil
- 200 g flat rice noodle
- 100 g kidney beans
- 100 g soya beans, peeled
- 100 g green beans
- 100 g carrots
- 100 g Chinese broccoli
- 75 g chopped shiitake mushroom
- Some chopped coriander
- Some Thai basil leaves
- Some lime wedges
- 2 spring onions, finely chopped