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Nutrition Facts
Serving Size 487 g
(Approx. 2 Servings)
Amount Per Serving
Calories 570 Calories From Fat 110
% Daily Value*
Total Fat 13 g 20%
Saturated Fat 2 g 10%
Trans Fat 0.0 g
Cholesterol 55 mg 18%
Sodium 1310 mg 55%
Total Carbohydrate 85 g 28%
Dietary Fiber 4 g 16%
Sugars 6 g
Protein 29 g
Vitamin A 6% • Iron 15%
Vitamin C 50% • Calcium 6%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
 
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
 
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.

Beef Pho

Prep Time
20 minutes
Cook Time
15 minutes
Total Time
35 minutes
Serves
2  People

Ingredients

Recipe makes 2 Servings

6 Oz Wei-Chuan Rice Stick, cooked according to package directions
1 Tbsp oil
8 Oz Beef Stir Fry, strips cut in half
1/2 cup(s) yellow onions, julienned
12 2/5 Oz Stick & Tine Beef Pho Sauce
2 Tbsp basil, leaves picked and torn
2 Tbsp cilantro, leaves picked
1 Tbsp mint, leaves picked
1/2 Oz jalapeño peppers, thin sliced rounds
1 cup(s) mung bean sprouts
1 medium lime, halved
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Instructions

1
Divide cooked noodles in half and place in center of 2 large serving bowls. Set aside.
2
Place a large skillet or wok over medium heat. When pan is hot, add oil followed by beef strips and onions. Cook stirring constantly for 1 minute. Pour in Beef Pho Sauce and bring to a simmer.
3
Divide meat and onions evenly between bowls then ladle broth over noodles.
4
To serve, garnish to your liking with torn basil, cilantro and mint leaves, jalapeño slices, and bean sprouts. Squeeze lime over the top.
5
Chef's Note: Sriracha sauce and hoisin sauce are traditional accompaniments for pho if you want to include them in the dish.
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