Vietnamese · Dinner
Beef Noodle Soup (Low-Chol)
Vietnamese pho made with lean beef sirloin simmered in a charred-aromatic broth of ginger, star anise and cinnamon, poured over rice noodles. Finished with bean sprouts, scallion, cilantro and lime, the broth is skimmed of fat throughout for a lighter, low-cholesterol take on the classic street soup.
$5
20 minsPrep
90 minsCook
110 minsTotal
MediumLevel
Nutrition per serving
396Calories
33.6gProtein
8.1gFat
49.4gCarbs
5.9gSugar
2.3gFiber
1176mgSodium
72mgChol
2.9gSat Fat
658mgPotassium
64mgCalcium
3.3mgIron
1.8mcgVitamin B12
10.2mgVitamin C
low-cholesterol
gluten-free-adaptable
low-calorie
low-chol
Instructions
1
Prep
Slice the beef sirloin as thinly as possible against the grain; refrigerate on a plate until service.
2
Char
Place halved ginger and quartered onion directly over a gas flame or hot broiler for 3–4 minutes, turning, until edges blacken and char aromas are strong.
3
Simmer
Add charred ginger, charred onion, star anise, ground cinnamon, fish sauce, beef stock, and water to a saucepan over medium heat; simmer 45 minutes until golden.
4
Skim
Remove any rising foam or fat every 10–15 minutes during cooking to keep the broth clear rather than cloudy.
5
Plate
Drain cooked rice noodles into a bowl, top with sliced beef, pour hot broth over to cook the meat, then garnish with sprouts, scallion, cilantro, chili, and lime.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 11 oz314g beef sirloin
- 3 cups720ml beef stock, low-sodium
- 1 cup240ml water
- 22 in (50g) fresh ginger
- 11 onion
- 22 whole star anise
- 1/2 tsp1/2 tsp ground cinnamon
- 2 tsp2 tsp fish sauce
- 3.8 oz110g dried rice noodles
- 1/2 cup50g bean sprouts
- 22 scallion
- 2 tbsp2 tbsp cilantro
- 44 lime wedges
- 2 tsp2 tsp fresh chili (optional)
