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Beef & Shrimp Pho

  • Preparation time
    50 min
  • Difficulty Easy
  • Number of servings
    16
Ingredients
  • Water, 1 gal. -- 128 fl.oz
  • Maggi NAMSG Beef Base Gluten Free 6 x 1 pound, 4 tbsp. -- 3 oz
  • Onions, raw, large dice, 1 cup -- 3 oz
  • Ginger, minced -- 1 oz
  • Lemon grass, fresh, large chunk, 1 piece -- 15 g
  • Cinnamon stick, whole, 1 each -- 2 g
  • Maggi Seasoning, 2 tbsp. -- 1 fl.oz
  • Nam Pla, fish sauce, Gluten Free, 2 tbsp. -- 1 fl.oz
  • Assembly
  • Rice noodles, cooked -- 4 lb
  • Beef sirloin steak, raw, shaved -- 2 lb
  • Crustaceans, Shrimp, raw, peeled & deveined, poached, 26-31 ct. -- 2 lb
  • Bean sprouts -- 8 oz
  • Shiitake mushroom, fresh -- 8 oz
  • Mint, fresh, pulled -- 2 oz
  • Basil, fresh, pulled -- 2 oz
  • Coriander (cilantro) leaves, raw, pulled -- 2 oz
  • Limes, raw, thin sliced, 2", 4 each -- 9.5 oz
Preparation
  • 1
    In a large soup pot, combine water, Beef Base, onions, ginger, lemongrass, cinnamon, Maggi Seasoning and fish sauce. Over medium high heat, bring to a boil. Reduce heat, cover and simmer for 1 hour. Remove stock from heat; strain and keep hot.
  • 2
    To assemble, place the following items in a bowl: 8 oz. broth, 4 oz. rice noodles, 2 oz. each of beef and shrimp, 1/2 oz. each of bean sprouts and mushrooms; 2 leaves each of mint, basil and cilantro, and 2 slices lime.
Components
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