For the broth:
- 2 liters Meat bouillon
- 1 tbsp Fish sauce
- 1 tbsp Soy sauce
- 1 Cinnamon stick
- 1 Star Anise
- 1 stick Lemongrasshalved lengthwise
- 1 Chili pepperred, deseeded, cut into rings
- 30 g Gingerfinely grated
For the soft-boiled eggs:
- 4 Eggsfresh
- Waterboiling
For the soup:
- 200 g Rice noodles
- 200 g bean Sprouts
- 1 Spring onionsincluding green part, cut into thin rings
- 300 g round Steakthinly sliced
For the garnish
- 30 g Microgreens
- 1 Limerinsed with hot water, dabbed dry, cut into segments
- 1 bunch Peppermintleaves broken off
- 1 bunch Corianderleaves broken off
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:
Steps to make Pho Bo with Microgreens
1 | Make the broth | 3 |
2 | Soft-boil the eggs | 7 |
3 | Add soup ingredients | 8 |
4 | Add the meat | 2 |
5 | Garnish | 2 |
6 | Serve | |
Recipe Reviews
Great recipe! Thanks for sharing!
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