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Vietnamese mixed meat pho
TM6 TM5 TM31

Vietnamese mixed meat pho
4.5 (48 Bewertungen)
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  • 450 g beef bones, pre-cut into pieces (see Tips)
  • 1400 g water
  • 1 brown onion (approx. 120 g), cut into halves
  • 6 cm piece fresh ginger, peeled and cut into slices
  • 1 stalk fresh lemongrass, white part only, cut into halves
  • 2 star anise
  • 1 cinnamon quill
  • 1 tsp mixed peppercorns
  • 3 whole cloves
  • 1 tsp coriander seeds
  • 1 tsp fennel seeds
  • 60 g fish sauce
  • 50 g soy sauce
  • 2 tbsp lime juice (approx. 1 lime)
  • ¼ tsp sea salt, to taste
  • 2 pinches ground white pepper, to taste
  • 300 - 350 g flat rice stick noodles (approx. 6 mm wide)
  • boiling water, for soaking
  • 100 g beef fillet, partially frozen, cut into thin slices (approx. 3 mm thick)
  • 100 g pork fillet, partially frozen, cut into thin slices (approx. 3 mm thick)
  • 100 g skinless chicken breast fillet, partially frozen, cut into thin slices (approx. 3 mm thick)
  • 2 - 3 spring onions/shallots, trimmed and cut into thin slices on the diagonal, to serve
  • 8 - 10 sprigs fresh coriander, leaves only, to serve
  • 6 - 8 sprigs fresh mint, leaves only, to serve
  • 2 sprigs fresh Thai basil, leaves only, to serve
  • 100 g bean sprouts, to serve
  • 1 - 2 long red chillies, deseeded if preferred and cut into thin slices, to serve
  • 1 - 2 limes, cut into wedges, to serve
Nährwerte
pro 1 portion
Brennwert
2081.7 kJ / 495.6 kcal
Eiweiß
35.9 g
Kohlenhydrate
66 g
Fett
7.7 g
gesättigte Fettsäuren
2.9 g
Ballaststoffe
6.3 g
Natrium
1549 mg

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