Pho is a celebrated Vietnamese broth made from roasted bones, which is well flavoured and therapeutic to slurp. I’m serving mine with seared skirt steak, brined garlic slices, lots of fresh herbs, sprouts and rice noodles. The soup was first recorded in the early 1900s, when Vietnam was a French colony. Some say that ‘pho’ comes from the French ‘pot-au-feu’, while others think it was Chinese vendors yelling out ‘meat and noodles’, elongating the last word, ‘phan’, which sounded like pho. Ultimately, it’s all about depth of flavour from the broth, embellished with lots of fresh goodies.
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|Serving Size: 1 Serving (769g)|
|Recipe Makes: 6|
|Calories from Fat: 63 (23%)|
|Amt Per Serving||% DV|
|Total Fat 6.9g||9 %|
|Saturated Fat 1.6g||8 %|
|Monounsaturated Fat 2.2g|
|Polyunsanturated Fat 1.9g|
|Cholesterol 0mg||0 %|
|Sodium 837.1mg||29 %|
|Potassium 912.7mg||24 %|
|Total Carbohydrate 54.5g||16 %|
|Dietary Fiber 10.9g||43 %|
|Sugars, other 43.6g|
|Protein 6.8g||10 %|
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Calories per serving: 271
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