Pho Bo with Microgreens

hearty beef broth
Hearty beef broth
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For the broth:
2 liters Meat bouillon
1 tbsp Fish sauce
1 tbsp Soy sauce
1 Cinnamon stick
1 Star Anise
1 stick Lemongrass halved lengthwise
1 Chili pepper red, deseeded, cut into rings
30 g Ginger finely grated
For the soft-boiled eggs:
4 Eggs fresh
Water boiling
For the soup:
200 g Rice noodles
200 g bean Sprouts
1 Spring onions including green part, cut into thin rings
300 g round Steak thinly sliced
For the garnish
30 g Microgreens
1 Lime rinsed with hot water, dabbed dry, cut into segments
1 bunch Peppermint leaves broken off
1 bunch Coriander leaves broken off

Nutritional information

  • Gluten Free Recipes
  • Spicy Recipes
    • For the broth:

    • For the soft-boiled eggs:

    • For the soup:

    • For the garnish

    Pho Bo with Microgreens


    This Pho Bo (Beef and Noodle soup) with Microgreens is my quick and delicious take on this Vietnamese classic. Pho, pronounced ‘fuh’ is a beef noodle soup which can be found on street corners all over Vietnam. This broth is the perfect dish to make on a cold day – flavorful, hearty and healthy. 

    Start by bringing the stock to a boil with ingredients such as soy sauce, lemongrass, star anise, fish sauce and ginger. Soft-boil fresh eggs for the garnish. Add noodles, bean sprouts and spring onions to the stock. Just before serving, add the meat to the soup. Garnish with the egg, microgreens and traditional pho flavors of lime, mint and coriander.

    To make the Pho Bo (Beef and Noodle soup) with Micro Greens, you will need the following ingredients:

    Ingridiens for Pho Bo with Microgreens

    Steps to make Pho Bo with Microgreens


    Make the broth


    Place 2 liters meat bouillon, 1 tablespoon fish sauce, 1 tablespoon soy sauce, 1 cinnamon stick, 1 star anise, 1 halved stick of lemongrass, 1 chopped red chili and 30 grams of grated ginger in a saucepan. Bring to a boil.


    Soft-boil the eggs


    Soft-boil 4 eggs in a saucepan of boiling water for about 7 minutes. Once cooked, rinse with cold water.


    Add soup ingredients


    Add 200 grams of noodles, 200 grams bean sprouts and 1 sliced spring onion to the broth and simmer for about 8 minutes.


    Add the meat


    Add the meat to the broth and stir once. Remove from heat.




    Peel the soft-boiled eggs and cut them in half. Place the egg halves on top of the soup. Sprinkle over microgreens and chopped lime, mint and coriander.



    Serve immediately in large bowls.

    This Pho Bo (Beef and Noodle soup) with Microgreens is a delicious hearty broth which the whole family will love. Try it soon and come back to leave a review.

    Bethany is very passionate about maintaining a healthy lifestyle and clean diet. She’s trying to cut meat out of her diet as much as possible and focuses on cooking vegetarian food and fish. Bethany gets a kick from finding ways to add new twists to classic dishes. What’s more, thanks to her Asian roots, she’s great at combining different cuisines to come up with something extraordinary. Bethany’s recipes will inspire you to add new colors and flavors to your everyday meals.

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