Quick Beef Pho
(0 votes)
(0 votes)
Health Score:
96 / 100
Difficulty:
easy
Difficulty
Preparation:
45 min.
Preparation
ready in 3 h. 35 min.
Ready in
Calories:
545
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 545 cal. | (26 %) | ||
| Protein | 33 g | (34 %) | ||
| Fat | 45 g | (39 %) | ||
| Carbohydrates | 3 g | (2 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 1.2 g | (4 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 1 mg | (8 %) | ||
| Vitamin K | 81.4 μg | (136 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 14.1 mg | (118 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 41 μg | (14 %) | ||
| Pantothenic acid | 1 mg | (17 %) | ||
| Biotin | 7.8 μg | (17 %) | ||
| Vitamin B₁₂ | 7.5 μg | (250 %) | ||
| Vitamin C | 18 mg | (19 %) | ||
| Potassium | 660 mg | (17 %) | ||
| Calcium | 43 mg | (4 %) | ||
| Magnesium | 53 mg | (18 %) | ||
| Iron | 4.5 mg | (30 %) | ||
| Iodine | 4 μg | (2 %) | ||
| Zinc | 7.9 mg | (99 %) | ||
| Saturated fatty acids | 18.3 g | |||
| Uric acid | 174 mg | |||
| Cholesterol | 109 mg | |||
| Complete sugar | 2 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 2 onions (1 sliced, 1 cut into rings)
- 3 Tbsps fresh ginger (sliced)
- 2 Tbsps sesame oil
- 26 ozs Beef brisket (ready to cook)
- 2 Star anise
- 1 Cinnamon stick
- 3 cloves
- 3 Tbsps Fish sauce
- 4 cups fresh Spinach
- 2 red chili peppers (diced)
Preparation steps
1.
Fry the sliced onion and the ginger in a large pot with 2 tbsp hot oil. Add the meat and 1.5 litres water and bring to the boil. Reduce the heat and simmer for 1.5-2 hours. Scoop off the foam every so often.
2.
Add the spices and the fish sauce and season with salt. Simmer for a further 45 min.
3.
Strain the soup and set the meat aside. Cut into thin strips and place in bowls along with the spinach, onion rings and chillis. Add the hot broth, steep for a few minutes and serve.
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