If you’re tired of the usual beef broth and want more pizzazz in your soup, then give this mild Vietnamese Beef Pho broth a go.
Those of you familiar with Pho will know that it is usually served with noodles, bean sprouts, fresh mint and other herbs and accompaniments.
While we can’t have all those sides sadly, the soup base for Pho has quite a lovely and unique flavor in itself which is suited to the clear liquid diet.
It contains no chili, so don’t worry you won’t experience any, umm, burning on the other end.
Vietnamese Pho (Beef) for clear liquid diet
Cooking Time: 60 minutes
Serves: 4
Ingredients
- 4 cups (1L) beef stock*
- 2 cups (350g) beef fillet, sliced and fat removed
- 2in (5cm) piece of ginger, halved lengthwise
- 1 small onion, sliced
- 6 spring onions, sliced
- 2 garlic cloves, sliced
- ½ cup basil
- ½ cup mint
- ½ cup coriander leaves
- Salt and pepper to taste
Method
- Set stockpot over moderate heat.
- Into a large stockpot, place all ingredients, except salt and pepper.
- Bring to a boil and simmer 50 minutes or longer over medium-low heat.
- Strain the soup through a fine-mesh sieve to remove all solids (meat, vegetables, herbs). Discard or compost solids.
- Optional: Strain the soup again through cheesecloth or coffee filter paper, to remove any remaining residue**.
- Add salt and pepper according to taste.
- Serve immediately or transfer to containers for storage.
Cooking Notes
*For a quick option you can purchase ready-made beef stock from the supermarket. Be sure to buy a good-quality liquid stock (not bouillon cubes) since this will determine the overall flavor of the broth. Alternatively, you could make your own based on the Beef Bone Broth recipe here.
**Whether you need to do this step depends how fine the mesh on your strainer was. If the strainer was not very fine, the more likely it will contain residue that should be strained out.
Nutritional Info | Calories: 214cal | Proteins: 15g | Carbohydrates: 25g | Fat: 6g
