1-800-461-SOUP(7687)

Beef Pho Noodle Bowl

Made With:

Private Label Sauces & Gravies

Artisan by Stockpot Beef Stock

Des fonds complets, á saveur prononcée, faits d'ingrédients de qualité.Le concentré fond Artisan par Stockpot au boeuf procure un savoureux goût de viande.

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Total Time

90 min.

Serving & Size

2 cup / 480 mL

Yields

Noodle bowls or Pho are a staple in Vietnamese cuisine and there are many varieties. This tasty version combines lean beef with aromatic broth, rice vermicelli noodles and traditional garnishes.

Nutrition Facts

Nutrition Facts
Serving Size
Amount Per Serving
Calories
% Daily Value
Total Fat g
0%
Saturated Fat g
0%
Cholesterol mg
0%
Sodium mg
0%
Total Carbohydrate mg
0%
Dietary Fiber g
0%
Protein g
0%
Vitamin A %
Vitamin C %
Calcium %
Iron %

Estimate your profit

Step 1
Profit Per Serving
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Enter the cost of the soup and any garnishing costs to get the cost per bowl of soup.

Step 2
Profit Per Meal
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Enter the selling price per bowl and your profit for each bowl is calculated based on Step 1.

Step 3
Profit Per Day
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Enter the number of bowls you typically serve each day and how many days per week you are open (or serve this soup). Profits will be calculated using your numbers from Steps 1 and 2.

For example only. Your financial results may vary. Financial examples are in no way a prediction of, or guarantee of, sales performance.

Ingredients Weight Measure Instructions

Ingredients & Instructions

Weight Measure
Rice Vermicelli Noodles, dry 8 oz 250  g
1. Soak noodles in very hot tap water according to package directions until softened. Rinse under cold water and set aside.
Weight Measure
Artisan by Stockpot® Beef Stock 16 cups L
Onion, sliced 8 oz 250  g
Ginger, fresh 3 oz 90  g
Star Anise 5 pieces pieces
Coriander Seeds 1 tsp mL
Peppercorns, white preferred 1 tsp mL
Cinnamon Stick 1 na na
Fish Sauce (optional)
2. Reconstitute Artisan Beef Stock according to package directions. Add onion, ginger, star anise, coriander seeds, peppercorns and cinnamon stick. Bring to a boil and then simmer for 30 minutes to 1 hour. Strain solids from the stock. Taste and adjust seasoning with fish sauce if required. Keep stock hot until ready to serve.
Weight Measure
Filet of Beef, very thinly sliced 8 oz 250  g
Bean Sprouts 8 oz 250  g
Cilantro, finely chopped 1 cup 125  mL
Basil, fresh 1 cup 125  mL
Mint Leaves 1 cup 125  mL
Hot Chili Sauce
Lime Wedges 12 na 12  na
Red Chili, freshly chopped 4 na na
3. Prepare all the soup garnishes: slice the beef very thinly as for Carpaccio. Wash and drain all other garnishes. Arrange garnishes on a side plate to serve with the noodle bowl. Place a portion of noodles on the bottom of the bowl, top with raw slices of beef. Add boiling stock (this will cook the beef).
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