Spicy Vietnamese Beef Steak

Name: Spicy Vietnamese Beef Steak Pho Soup
Total time: 30 min
Yield: 2, 3 or 4 people
Ingredients: 2 Tbsp of Vegetable oil; 1 Tsp of Salt; 1 Tsp of Black pepper; 1 Pieces of Carrot; 1 Pieces of Red onion; 50 Grams of Spring onion; 2 Pieces of Garlic cloves; 30 Grams of Ginger; 900 ML of Water; 1 Pieces of Chicken stock cube; 1 Pieces of Star anise; 1 Pieces of Cinnamon stick; 30 Grams of Sambal oelek; 15 Grams of Coconut sugar; 50 Grams of Bean sprouts; 1 Tsp of Salt; 1 Tsp of Black pepper; 1 Pieces of Lime; 1 Pieces of Large red chilli; 20 Grams of Fresh coriander; 20 Grams of Crispy onions

Pho Soup

A rich and flavour-packed beef soup straight from Vietnam.

Cals 150 · Prot 4 · Carbs 30 · Fat 3

Low Carb

30 min

A rich and flavour-packed beef soup straight from Vietnam.

Cals 150 · Prot 4 · Carbs 30 · Fat 3

Low Carb

Ingredients

Steak

Vegetable oil

2 Tbsp

Salt

0.5 Tsp

Black pepper

0.5 Tsp

Soup

Carrot

1 Piece

Red onion

1 Piece

Spring onion

50 Grams

Garlic cloves

2 Pieces

Ginger

30 Grams

Water

900 ML

Chicken stock cube 4*5*9*15*

1 Piece

Star anise

1 Piece

Cinnamon stick

1 Piece

Sambal oelek

30 Grams

Coconut sugar

15 Grams

Bean sprouts

50 Grams

Salt

1 Tsp

Black pepper

0.5 Tsp

To serve

Lime

1 Piece

Large red chilli

1 Piece

Fresh coriander

20 Grams

Crispy onions

20 Grams

Allergens

*4 Milk, *5 Eggs, *9 Soya, *15 Celery

Due to production methods, we cannot guarantee our products are completely free from any allergen such as Peanuts, Tree Nuts, Sesame Seeds, Milk, Egg, Fish, Crustaceans, Molluscs, Soya, Wheat, Gluten, Lupin, Mustard, Sulphur dioxide and Celery.

Nutritional information

Per Serving*
Energy (kJ/kcal)	627 / 150
Fats (g)	3.3
of which saturated (g)	1.2
Carbohydrates (g)	30
of which sugars (g)	11.4
Fibers (g)	6.3
Proteins (g)	3.8
Salt (g)	4.2

*The nutritional information only applies to ingredients supplied by Hello Chef. The cooking process and additional ingredients added at home will affect total values.

Before you start

Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.

Instructions

1 Prep vegetables

Remove the steaks from the fridge 20-30 min prior to cooking. This will allow them to reach room temperature. Peel and cut the carrot into matchsticks. Peel and finely slice the red onion. Finely slice the spring onion. Peel and grate the garlic and ginger.

2 Simmer broth

Add the garlic, ginger, measured water, stock cube, star anise, cinnamon stick, sambal oelek (spicy!) and coconut sugar to a soup pot. Bring to a boil and simmer, covered, for 10 min.

3 Fry steaks

Meanwhile, pat the steaks dry with kitchen paper. Heat a pan with a drizzle of oil over a high heat. Once hot, add the steaks and fry them for 2-3 min on each side or until cooked to your liking. Transfer the steaks to a plate and leave them to rest for 5-10 min. Once rested, season lightly with salt and pepper.

4 Boil vegetables

While the steaks are resting, add the carrot, red onion and the white parts of spring onion to the broth and boil for 5 min further.

5 Prep toppings

Meanwhile, slice the lime into wedges. Finely slice the red chilli and chop the fresh coriander.

6 Finish and serve

Rinse the bean sprouts. Add them to the soup and boil for a final 1 min. Check the seasoning. Remove the cinnamon stick and star anise. Divide the soup among bowls. Slice the steaks and add on top. Garnish with the lime wedges, the green parts of the spring onion, red chilli slices (spicy!), fresh coriander and fried onion.

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