4 Serves
93 Mins
Char the ginger and onion over an open flame or in a hot pan until blackened, then rinse under cold water.
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VietnameseVitamin E
1 mg / 15 mgVitamin K
255 µg / 120 µgVitamin B1
1 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
23 mg / 16 mgVitamin B5
3 mg / 5 mgVitamin B6
2 mg / 1.7 mgVitamin B12
5 µg / 2.4 µgFolate
386 µg / 400 µgCalcium
738 mg / 1,300 mgIron
25 mg / 18 mgMagnesium
493 mg / 420 mgPhosphorus
905 mg / 1,250 mgPotassium
2995 mg / 4,700 mgSodium
2357 mg / 2,300 mgZinc
14 mg / 11 mgCopper
1 mg / 0.9 mgManganese
2 mg / 2.3 mgSelenium
87 µg / 55 µgFiber
16 g / 28 gSugar
6 g / 50 gSaturated Fat
12 g / 20 gCholesterol
183 mg / 300 mgCaffeine
0 mgNet Carbs
43 gAlcohol
0 g
In a large stock pot, simmer beef bones with water, star anise, cinnamon, charred ginger, and onion for at least 60 minutes to develop the broth base.
Strain the broth, season with fish sauce and salt, then keep at a gentle simmer.
Cook the rice noodles in boiling water according to package instructions, then drain and divide into serving bowls.
Top the noodles with raw thinly sliced beef, pour the boiling hot broth over the beef to cook it instantly, and serve with fresh herbs and bean sprouts.
22
g33
g16
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Libyan