Phở bò
Vietnam's national dish — clear beef broth simmered with star anise, cinnamon, and charred onion, served with rice noodles, thin beef slices, and fresh herbs.
Dinh dưỡng (mỗi khẩu phần)
For CKD: ask for less broth (xin ít nước), skip hoisin/sriracha condiments. Order beef well-done if you tolerate it. Halve serving of noodles.
Nguyên liệu
Các bước nấu
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1
Char onion and ginger directly over flame until blackened on outside, ~5 min.
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2
Toast spices (anise, cinnamon, cloves, cardamom) in dry pan 1 min until fragrant.
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3
Boil bones 5 min, drain and rinse to remove scum.
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4
Simmer cleaned bones + charred aromatics + spices in 3L water for 60 min, skim foam.
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5
Strain broth, return to pot, add fish sauce.
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6
Cook rice noodles per package, divide into 4 bowls.
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7
Top noodles with raw sirloin slices.
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8
Pour boiling broth over to cook the beef, ~30 sec.
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9
Serve with herbs, bean sprouts, lime on side.
Thêm vào kế hoạch bữa ăn
Gửi giá trị dinh dưỡng của công thức này tới Máy tính bữa ăn CKD để theo dõi tổng phốt-pho, natri & kali hàng ngày.
