Pho is awesome. Delicious starchy long noodles in a rich broth with strips of beef or chicken. Its fun too eat, filling and induces a wonderful sensation called "pho coma", a wonderful warm satisfying feeling of fullness, caused by a full belly of starch and broth, and makes you want to stretch out in your favorite chair and take nap. An inattentive victim of "pho coma" will find themselves dozing off at work.
There is different types of pho, generally described by meat, and this version is beef, but the principles are pretty much the same for any type. The recipe below was faked up based on what I have had at restaurants and is close enough to be pretty yummy.
1 - (optional) - Finely dice the onion. Heat a medium-sized pot to high, add onion and stir until scorched. This piece is optional but is used to add a "pot-au-feu" flavor to the soup.
3 - Add 2 liters of water to the medium pot and bring to a boil. When boiling, add soup powder, crushed dried chili peppers, garlic powder, and Cilantro flakes and reduce heat.
4 - Start 3 liters of water boiling in a large pot for the noodles. This will take some time to come to a boil. Add noodles and cook as per instructions. Drain, rinse and divide into bowls immediately to prevent sticking.
5 - Slice the beef in to thin strips across the grain.
6 - Wash and dice green onions; wash been sprouts.
7 - (optional) - If the extra vegetable are being used: wash and slice mushrooms, peel and shred the carrot.
8 - When broth boils, add beef and stir for 3-5 minutes (depending on how well cooked you prefer).
9 - Divide the meat across the bowls.
10 - Add bean sprouts, green onions and mushrooms.
11 - Add the rest of the broth to the bowls.
12 - Sprinkle the shredded carrot on top the soup and serve.
My kid likes my pho better than restaurant pho, preferring the wider noodles I use to the thinner noodles that restaurants use. Choose your noodles by your preference. Also you can add more dried crushed chilies if you like it hotter. The mushrooms are my touch also and I sometimes add thin slices of bell peppers.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (136g)|
|Recipe Makes: 3 Servings|
|Calories from Fat: 90 (24%)|
|Amt Per Serving||% DV|
|Total Fat 10g||13 %|
|Saturated Fat 0.8g||4 %|
|Monounsaturated Fat 7g|
|Polyunsanturated Fat 1.8g|
|Cholesterol 0mg||0 %|
|Sodium 139.9mg||5 %|
|Potassium 141.4mg||4 %|
|Total Carbohydrate 65.9g||19 %|
|Dietary Fiber 2g||8 %|
|Sugars, other 63.9g|
|Protein 3.6g||5 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 373
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
There are no reviews yet. Be the first!