Quick vietnamese pho soup
| 1 l | low-salt stock |
| 2 | whole cloves of garlic |
| 2 | star anises |
| 1 | cinnamon stick |
| 2 | black peppercorns |
| 1 1/2 tbsp | fish sauce |
| 1/2 tsp | |
| 200 g | beef |
| 100 g | rice noodles |
To serve
| Spring onion rings |
| Fresh chilli |
| Fresh coriander, basil and mint |
| Lime slices |
Used Product:
Preparation
Boil the stock and add the cloves of garlic, cinnamon sticks, star anises, and peppercorns. Leave the broth to simmer for half an hour and spice up with the fish sauce and SteviaSweet Liquid.
Cut the beef into small slices. Place the beef in the broth and boil for a few minutes. Cook the rice noodles separately following the instructions. Remove the beef from the broth and place in bowls with the noodles, shoots and hot broth. Serve with green onion, chilli, herbs and lime.
Nutritional information per portion
| 165 | kcal |
| 693 | kJ |
| 14 | Protein in g |
| 20 | Carbohydrates in g |
| 3 | Fat in g |
