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Vietnamese Beef Pho

  • Cook

    mins
  • Difficulty

  • Prep

    mins
  • serves


  • 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

NUTRITIONAL INFORMATION

 

Amount per serving

Energy (kcal)

423kcal

Energy (kJ)

1768kJ

Protein (g)

11.9g

Carbohydrate incl. fibre (g)

73.5g

Carbohydrate excl. fibre (g)

64.7g

Sugar (g)

7.6g

Fibre (g)

8.8g

Fat (g)

10.3g

Saturated fat (g)

1.5g

Unsaturated fat (g)

7.7g

Monounsaturated fat (g)

1.8g

Polyunsaturated fat (g)

5.4g

Trans fat (g)

0.0g

Cholesterol (mg)

1mg

Sodium (mg)

2121mg

Salt (g)

5.30g

Vitamin A (IU)

5266IU

Vitamin C (mg)

34.4mg

Calcium (mg)

168mg

Iron (mg)

3.49mg

Potassium (mg)

971mg

Total

1691kcal

7072kJ

47.5g

294.0g

259.0g

30.2g

35.1g

41.3g

6.1g

30.9g

7.2g

21.7g

0.2g

3mg

8484mg

21.19g

21065IU

137.4mg

673mg

13.95mg

3882mg


  • 1 To prepare the broth: place the first 12 ingredients into a large soup pot with a lid. Bring to a boil and then reduce the heat and simmer mostly covered for 1 ½ hours. Strain through a fine sieve to remove all the bits. Season if needed.
  • 2 In a frying pan, fry the rump steak in some oil for 3 minutes on each side, remove from heat and let the meat rest for 5 minutes then cut into slices.
  • 3 Soak the rice noodles in a pot with boiling water for about 10 minutes or until just malleable, drain and rinse with cold water, set aside.
  • 4 Cut the vegetables into nice even shapes and blanche them in some boiling water.
  • 5 Chop the shiitake mushrooms into strips and heat up a wok with a splash of oil
  • 6 Stir fry the mushrooms until they start to colour, then add the blanched vegetables, stir fry for another 3 minutes.
  • 7 Place the vegetables, noodles and beef strips into bowls.
  • 8 Gently pour the boiling hot broth onto the garnish (until everything is just submerged) and finish off with the chopped herbs, lime and spring onion.