Pho is a Vietnamese soup that’s made with all the good stuff: broth, noodles, beef (or other protein) and lots of mix-and-match toppings. The best thing about pho is that it’s such a restorative food—the comforting soup is savory and rich, while still feeling clean and refreshing at the same time. But don’t just save it for cold days: Pho can be enjoyed year-round—and any time of day. In Vietnam, pho is a popular breakfast, and for good reason: It's super satisfying!
- 2 litres meat bouillon
- 1 tbsp fish sauce
- 1 tbsp soy sauce
- 1 cinnamon stick
- 1 star anise
- 1 stick lemongrass, halved lengthwise
- 1 red chilli pepper, deseeded, cut into rings
- 30 g ginger, finely grated
- 4 fresh eggs
- water, boiling
- 200 g rice noodles
- 200 g bean sprouts
- 1 spring onion incl. green part, cut into thin rings
- 300 g beef rump, thinly sliced
- 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
Place the stock and all the other ingredients up to and including the ginger in a pan, bring to the boil.
Soft-boil the eggs in boiling water for approx. 7 mins., rinse briefly with cold water.
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.