越南牛肉粉
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.
营养(每份)
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.
食材
烹饪步骤
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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.
加入您的膳食计划
将本食谱的营养数据发送到 CKD 膳食计算器,跟踪您每日磷、钠、钾摄入总量。
