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