Name: Vietnamese Beef Noodle Soup (Pho)
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 oz Beef eye of round; 1 oz Dry rice noodles; 3 cups Low-sodium beef bone broth; 1 medium Yellow onion; 2 inch Fresh ginger; 2 whole Star anise; 1 whole Cinnamon stick; 1 tbsp Fish sauce; 0.5 cup Bean sprouts; 0.25 cup Fresh Thai basil leaves; 0.5 whole Lime; 1 whole Jalapeño; 0.25 tsp Black pepper; 0.25 tsp Sea salt

This is an example of a meal that Solin would create to include in your personalized meal plan.

YOUR SOLIN GENERATED RECIPE

Vietnamese Beef Noodle Soup (Pho)

Beef broth simmered with charred ginger and star anise, poured over tender rice noodles and thinly sliced steak for a fragrant, soul-warming bowl.

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NUTRITION

Protein

55.4g

Fat

9.7g

Carbs

53.4g

SERVINGS

1 serving

INGREDIENTS

5 oz Beef eye of round

1 oz Dry rice noodles

3 cups Low-sodium beef bone broth

1 medium Yellow onion

2 inch Fresh ginger

2 whole Star anise

1 whole Cinnamon stick

1 tbsp Fish sauce

0.5 cup Bean sprouts

0.25 cup Fresh Thai basil leaves

0.5 whole Lime

1 whole Jalapeño

0.25 tsp Black pepper

0.25 tsp Sea salt

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PREPARATION

1
Char the onion and ginger over an open flame or under a broiler until blackened and fragrant.
2
In a large pot, toast star anise and cinnamon stick for 1-2 minutes until aromatic.
3
Add the beef broth, charred onion, ginger, and fish sauce to the pot; simmer for 20 minutes.
4
While the broth simmers, cook rice noodles according to package directions, drain, and set aside.
5
Strain the broth to remove solids and return the clear liquid to the pot, seasoning with salt and pepper.
6
Divide cooked noodles into a large bowl and top with the raw, thinly sliced beef.
7
Pour the boiling hot broth over the beef to cook it instantly until tender and pink.
8
Garnish with bean sprouts, Thai basil, jalapeño slices, and a squeeze of fresh lime.