Asian Soup with Meatballs (Pho)
Nutritional values
(Percentage of daily recommendation)
| Calorie | 573 cal. | (27 %) | ||
| Protein | 47 g | (48 %) | ||
| Fat | 32 g | (28 %) | ||
| Carbohydrates | 24 g | (16 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.4 g | (8 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.3 μg | (2 %) | ||
| Vitamin E | 1.7 mg | (14 %) | ||
| Vitamin K | 79.3 μg | (132 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 21.6 mg | (180 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 78 μg | (26 %) | ||
| Pantothenic acid | 2 mg | (33 %) | ||
| Biotin | 27 μg | (60 %) | ||
| Vitamin B₁₂ | 9.4 μg | (313 %) | ||
| Vitamin C | 12 mg | (13 %) | ||
| Potassium | 917 mg | (23 %) | ||
| Calcium | 73 mg | (7 %) | ||
| Magnesium | 63 mg | (21 %) | ||
| Iron | 5.7 mg | (38 %) | ||
| Iodine | 7 μg | (4 %) | ||
| Zinc | 10.6 mg | (133 %) | ||
| Saturated fatty acids | 12.7 g | |||
| Uric acid | 375 mg | |||
| Cholesterol | 213 mg | |||
| Complete sugar | 23 g |
Ingredients
- Ingredients
- 500 grams Beef (such as Chest)
- 1 kilogram Beef bone
- 1 Star anise
- 1 tsp Szechuan pepper
- ½ Cinnamon stick
- 1 tsp fennel seeds
- 400 grams Ground meat (beef)
- 2 scallions
- 1 garlic clove
- 2 Tbsps freshly chopped cilantro
- 1 egg yolk
- salt
- 1 pinch ground Cumin
- peppers
- 1 onion
- 2 stalks Celery
- 1 red chili pepper
- 1 Tbsp sesame oil
- 100 grams Glass noodles
- 2 Tbsps Fish sauce
- 2 Tbsps soy sauce
Preparation steps
Rinse the meat and the bones and pat dry. In a large saucepan, bring 2 liters (approximately 2 quarts) of water to a boil along with the star anise, Sichuan peppercorns, cinnamon, fennel, the meat and the bones. (The meat and the bones should be covered with water, add more if necessary.) Reduce to a simmer and cook over low heat until the meat is very tender and the soup is flavorful, about 2 1/2 hours.
Meanwhile, make the meatballs. Rinse, trim and thinly slice the scallions. Peel the garlic and finely chop. In a bowl, mix together the ground beef, scallions, garlic, cilantro, egg yolk and cumin, season with salt and pepper. Shape into small balls.
Strain the broth through a cheesecloth-lined sieve. Reserve the meat for another purpose and discard the bones and vegetables.
Peel the onion and chop finely. Rinse, remove the strings and thinly slice the celery. Rinse the chile, slit lengthwise, remove the seeds and white ribs and finely chop. Heat the oil in a saucepan and sauté the onion with the celery and chile until light golden brown. Pour 1 liter (approximately 1 quart) of the broth into the pan and bring to a boil. Add the fish and soy sauce and stir in the noodles. Add the meatballs, reduce the heat to low and cook until the meatballs are cooked through, about 10 minutes. Season and serve the soup.
If desired, serve bowls of cilantro, sprouts and garlic-chile oil on the side.
