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🍲 Vietnamese Beef Noodle Soup (Pho Bo)
640 kcal · 30 min · 4 servings
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Ingredients
- Salt pinch
- Rice noodles 400 g
- Ginger, fresh 10 g
- Shallots 2 pcs.
- Oil 2 tbsp
- Beef broth 1.5 L
- Cinnamon 0.25 tsp
- Star anise 0.5 pcs.
- Spring onions 1 bunch
- Pak choi 400 g
- Mint, fresh 5 g
- Cilantro, fresh 15 g
- Chili mix 1 pcs.
- Organic limes 1 pcs.
- minute steaks from beef 400 g
- Pepper, white ground pinch
Instructions
- 1. Bring a pot with about 1 liter of salted water to a boil.
- 2. Place rice noodles in a bowl and pour hot water over them.
- 3. Let the noodles soak in the hot water until they are soft.
- 4. Peel a piece of ginger root and finely chop the flesh.
- 5. Halve shallots, peel them, and slice them into thin rounds.
- 6. Heat 2 tablespoons of oil in a pot over high heat.
- 7. Fry the chopped ginger and shallots for about 1 minute.
- 8. Deglaze the pot with beef broth.
- 9. Add cinnamon sticks and star anise to the broth.
- 10. Simmer the broth for about 10 minutes on low heat.
- 11. Wash spring onions and shake them dry.
- 12. Slice the spring onions into fine rings.
- 13. Wash the pak choi and remove the hard base at the bottom.
- 14. Carefully separate the pak choi leaves from each other.
- 15. Wash the mint and coriander and shake them dry.
- 16. Pluck the leaves off the mint and coriander stems.
- 17. Wash a chili pepper and slice it into thin rounds.
- 18. Wash a lime and cut it into eight wedges.
- 19. Wash the beef and pat it dry with kitchen paper.
- 20. Cut the beef into strips about 1 centimeter wide.
- 21. Season the broth to taste with salt and pepper.
- 22. Add the pak choi, spring onions, and beef to the hot broth.
- 23. Let the ingredients sit in the broth for about 5 minutes.
- 24. Distribute the drained noodles onto the soup bowls.
- 25. Pour the hot pho soup over the noodles.
- 26. Garnish the bowls with coriander, mint, chili, and lime wedges.
Nutrition per serving
- kcal: 640
- Protein: 42 g · Fett/Fat: 18 g · Carbs: 72 g