Pho Bo (beef and noodle soup) with micro greens


Total time: 30m
Preparation Time: 30m

Servings
For 4 people


Nutritional Information

Contains 428 Kcal, 31g Protein, 49g Carbohydrates, 11g Fat


Ingredients

  • Broth
  • 2 litres meat bouillon
  • 1 tbsp soy sauce
  • 1 tbsp fish sauce
  • 1 cinnamon stick
  • 1 red chilli pepper, deseeded, cut into rings
  • 1 star anise
  • 1 stick lemongrass sticks, halved lengthwise
  • 30 g ginger, finely grated
  • Soft-boiled eggs
  • 4 fresh eggs
  • water, boiling
  • Soup ingredients
  • 200 g rice noodles
  • 200 g bean sprouts
  • 1 spring onions incl. green parts, cut into thin rings
  • 300 g beef rump, thinly sliced
  • To garnish
  • 30 g Micro Greens
  • 1 lime, rinsed with hot water, dabbed dry, cut into segments
  • 1 bunch peppermint, leaves broken off
  • 1 bunch coriander, leaves broken off

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Instructions

  • Broth

    Place the stock and all the other ingredients up to and including the ginger in a pan, bring to the boil.
  • Soft-boiled eggs

    Soft-boil the eggs in boiling water for approx. 7 mins., rinse briefly with cold water.
  • Soup ingredients

    Add the noodles, bean sprouts and spring onions, simmer for approx. 8 mins. Add the meat, serve immediately in soup bowls.
  • To garnish

    Peel the eggs and cut in half. Garnish the soup with the egg and micro greens, serve with the lime, mint and coriander.

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Products used in this recipe

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.


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