How to Make Phở (Kuy Teav/Kathiew) | Cooking with Mama

beef

🥗Healthier: chicken

💰Cheaper: pork

Chicken is often lower in fat and cost-effective.

fish sauce

🥗Healthier: soy sauce

💰Cheaper: salt

Soy sauce provides umami flavor with less sodium.

rice noodles

🥗Healthier: zucchini noodles

💰Cheaper: egg noodles

Zucchini noodles are low-carb, while egg noodles are budget-friendly.

lime

🥗Healthier: lemon

💰Cheaper: vinegar

Lemon offers a similar acidity, while vinegar is often cheaper.

Cut 3 small pieces of Kalinga and place them in an 8-quart pot.

Fill the pot with water more than 3/4 full, leaving space for the beef.

Turn on the heat and wait for the water to boil, adding salt to speed up the process.

Wash 4 pounds of beef with bone and cut it into small chunks.

Peel and cut 1 carrot into chunks.

Peel and cut 1/2 of a white turnip into chunks.

Add beef broth cubes to the pot, using all of them for the large pot size.

Cut thin slices of beef for serving at the end, ensuring they are very thin.

Once the water is boiling, add the beef chunks and bones to the pot without stirring.

Add Gia and Salon Choy herbs to the pot.

Chop scallions finely and set aside for garnish.

Cut limes into chunks, removing the core, for serving with the broth.

Keep an eye on the broth and scrape off any residue that forms on top.

Cooking Techniques

Equipment Needed

Spice Level: