Vietnamese Pho (Low-Fat) Recipe

Cooking Directions

• STEP 1.In a large pot, add beef or chicken bones, onion, ginger, and spices. Cover with water and bring to a boil.
• STEP 2.Reduce heat and simmer for at least 4 hours, skimming off any impurities that rise to the surface.
• STEP 3.Strain the broth and return it to the pot. Season with fish sauce and sugar to taste.
• STEP 4.Cook rice noodles according to package instructions. Drain and set aside.
• STEP 5.Thinly slice beef or chicken and cook in the broth until cooked through.
• STEP 6.Divide the cooked noodles among serving bowls. Top with the cooked meat and ladle the hot broth over the top.
• STEP 7.Serve with fresh herbs, bean sprouts, lime wedges, and chili sauce on the side.
• STEP 8.Enjoy the low-fat Vietnamese Pho while it's hot!

Cooking Tips

• For a vegetarian version, use vegetable broth and add tofu or mushrooms instead of meat.
• To enhance the flavor of the broth, char the onion and ginger before adding them to the pot.
• Garnish with fresh basil, cilantro, and mint for added freshness and aroma.

Storage and Serving

• Leftover broth can be stored in the refrigerator for up to 3 days.
• Reheat the broth before serving and cook fresh noodles and meat separately.
• Serve with additional herbs, lime wedges, and chili sauce as desired.