Photo: K8
Estimated Nutrition (whole recipe, rough)
331
Calories
9g
Protein
2g
Fat
74g
Carbs
Counts 14 of 18 ingredients — the other 4 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 14 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Rice | 1 cup cooked (158g) white | 206 |
| Onion | 1 medium (110g) | 44 |
| Fennel | 1/2 bulb (87g) | 27 |
| Lime | juice of 1 lime (44ml) | 11 |
| Soy Sauce | 1 tbsp (15ml) | 9 |
| Chili | 1 tsp (2.7g) | 8 |
| Clove | 1 tsp ground (2g) | 7 |
| Cinnamon | 1 tsp ground (2.6g) | 6 |
| Pepper | 1 tsp ground (2.3g) | 6 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| Bay Leaf | 1 leaf (0.6g) | 2 |
| Cilantro | 1 tbsp chopped fresh (1g) | 1 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Basil | 5 leaves fresh (2.5g) | 1 |
| Star Anise | not in our table | 0 |
| Seed | not in our table | 0 |
| Plant | not in our table | 0 |
| Mung Bean | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- Broth
- 4 lbs oxtails, cut into 1 1/2 to 2 inch pieces and trimmed of fat
- 1 piece ginger, unpeeled (3 inch)
- 1 large onion, halved and unpeeled
- 1/3 cup nuoc nam (fish sauce)
- 8 whole star anise
- 5 whole cloves
- 3 inches cinnamon sticks
- 1 teaspoon fennel seeds
- 3 bay leaves
- Garnish
- 1 lb rice noodles (1/4 inch)
- 2 bunches scallions, sliced thin
- 1/2 cup tightly packed fresh cilantro leaves, roughly chopped
- 1/2 cup parsley, roughly chopped
- 1/2 cup basil, whole fresh plants
- 1 1/2 cups mung bean sprouts
- 3 large limes, cut into wedges and red chile paste or sliced fresh hot chili peppers (optional)
- 3/4 lb filet mignon, trimmed of fat and sliced very thin
- =
Directions
1
Boil the oxtails with water, skim the scum from the surface. Prepare ginger and onion and char them. Mix the ingredients and boil them. Serve the soup with platters and garnish.
Recipe sourced from
fandom