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Martha Stewart Pho Recipe

Looking for an easy Martha Stewart PHO recipe? Learn how to make Martha Stewart PHO using healthy ingredients.


Submitted by dani_mcd

Makes 4 servings



http://www.marthastewart.com/recipe/soup-for-four-pho----------------------------------------------- ?FOR THE SOUP: ?4 pounds bone marrow ?2 pounds beef chuck, cut in half ?1 3-inch piece fresh ginger, peeled, halved, and smashed ?2 medium yellow onions, halved ?1/4 cup fish sauce ?2 tablespoons sugar ?10 star anise, toasted ?5 cloves, toasted ?Coarse salt and freshly ground pepper ?1 pound thick rice noodles, cooked (We like Thai Kitchen Stir-Fry Rice Noodles) ?1/4 pound beef sirloin, partially frozen, sliced paper thin ?FOR THE GARNISH: ?5 scallions, white and light green parts only, sliced diagonally ?1/2 cup bean sprouts ?1/2 cup fresh basil leaves ?1 Thai chile, thinly sliced ?1 lime , cut into quarters

Recipe Ingredients for Martha Stewart PHO

2 pounds beef chuck, cut in half
1/3 tablespoon fresh ginger, peeled, halved, and smashed
2 medium yellow onions, halved
1/4 cup fish sauce
2 tablespoons sugar
10 tablespoons star anise, toasted
5 tablespoons cloves, toasted
1/2 tablespoons salt, coarse
1/2 tablespoons ground pepper
1 pound rice noodles, cooked
1/4 pound beef sirloin, partially frozen, sliced paper thin
5 scallions, white and light green parts only, sliced diagonally
1/2 cup bean sprouts
1/2 cup fresh basil leaves

Recipe Directions for Martha Stewart PHO

  1. In a large stockpot, bring 5 quarts water to a boil. In a second pot, add bone marrow, beef chuck, and water to cover. Bring to a boil and cook for 5 minutes (to get rid of all impurities). Using tongs, transfer the meat and bones into the first pot of boiling water. Bring to a boil, reduce heat to simmer, and skim off fat.

  2. Add ginger, onion, fish sauce, and sugar. Simmer for 2 hours. Wrap star anise and cloves in cheesecloth, tie with kitchen twine, and place in broth. Allow to infuse until broth is fragrant, about 30 minutes more.

  3. Over a fine-meshed sieve lined with cheesecloth, strain broth into a bowl. Submerge bowl in an ice bath and cool. (If broth is not clear, strain again with a fresh piece of cheesecloth.) Season with salt and pepper.

  4. To serve, divide noodles and beef slices amon 4 bowls. Bring broth to a vigorous boil and ladle into bowls. Garnish with scallions, bean sprouts, basil leaves, chile, and lime.

  5. Read more at Marthastewart.com: Soup for Four: Pho and more delicious recipes, smart cooking tips, and video demonstrations on marthastewart.com

Categories

Beef, Chicken, First Course, Main Dish, Side Dish, Soup, Vietnamese, Cocktail Party, Super Bowl, Thanksgiving, Valentine's Day, Advance

Nutrition Facts
Serving Size 521.1g
Amount Per Serving
Calories
751
Calories from Fat
186
% Daily Value*
Total Fat
20.7g
32%
Saturated Fat
6.8g
34%
Trans Fat
0.0g
Cholesterol
227mg
76%
Sodium
2481mg
103%
Potassium
1617mg
46%
Total Carbohydrates
57.0g
19%
Dietary Fiber
8.2g
33%
Sugars
10.0g
Protein
85.0g
Vitamin A 9% Vitamin C 46%
Calcium 24% Iron 93%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
96% confidence
A
  Good points
  • High in iron
  • High in manganese
  • Very high in selenium
  • High in vitamin B12
  • High in zinc
  •   Bad points
  • High in sodium
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