Pho Bo (beef and noodle soup) with micro greens

Pho Bo (beef and noodle soup) with micro greens

Total: 30 min. | Active: 30 min.
Nutritional value / people: 428 kcal
, Fat: 11 g
, Carbohydrate: 49 g
, Protein: 31 g


4 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center


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

Soft-boiled eggs

4 fresh eggs
water, boiling

Soup ingredients

200 g rice noodles
200 g bean sprouts
1 spring onion incl. green part, 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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How it's done

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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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