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Beef Pho

An elegant, comforting bowl of pho usually requires blanching beef bones and then simmering them with spices for hours Andrea Nguyen, a cookbook author who lives in drought-plagued California, wanted the same effect but in a recipe that used less water and less energy This broth can be put together in less than an hour
4 Servings -
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Servings:4  | Calories:272 | Total Fat:8g  | Chol:77mg  | More
Nutritional facts are per serving and accuracy is not certain.
Total Fat 8g
12 %
Sat Fat 3g
15 %
Total Carb 22g
7 %
Fiber 3g
12 %
Sugars 12g
Cholesterol 77mg
26 %
Sodium 969mg
40 %
Protein 29g
58 %
35% Beef brisket
30% Beef steak
26% Others combined
7% Sugar
Percentages based on 2000 calories diet. Data may be incomplete or calculations inaccurate - Learn more. Info not found for 2 items in the list.
Incomplete info for : Soup bones, Whole cloves


pounds beef knuckle , marrow or other soup bones 1
pound boneless beef brisket , chuck or cross-rib roast in one piece 4
ounces Fuji apple , about 1/2 of a medium-large apple 1
large yellow onion 2
ounces fresh ginger 2 1/2
3 inch cinnamon or cassia stick 3
whole cloves 2 1/2
teaspoons fine sea salt 1 1/2 to 2
tablespoons fish sauce
Sugar , if desired
ounces beef steak , such as top or bottom sirloin, eye of round or London broil (optional) 12
ounces dried narrow rice sticks or pad Thai-style noodles 1/2
small yellow or red onion 2
slender green onions 1/4
cup chopped cilantro leaves
Black pepper
Optional add-ins: thinly sliced Fresno, Thai or serrano chile ; a large handful of bean sprouts, mint sprigs or Thai basil; lime wedges

Directions : View recipe directions on
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