Vietnamese Beef Pho

with Bok Choy and Beansprouts

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Instructions

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1 Simmer

Place the water in a saucepan and add beef stock cube, peeled and chopped red onion, crushed garlic, peeled and sliced ginger, fish sauce, cinnamon stick, cardamom pods and star anise. Bring to a boil and simmer for 15 minutes.

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2 Prep vegetables

Remove the steak from the fridge. Rinse and cut pak choi in half. Peel carrots and cut into thin strips. Rinse red pepper and cut into thin strips.

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3 Add and boil

Add the vegetables into the broth and boil for 10 minutes.

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4 Fry

Heat oil in a frying pan over high heat. Fry the steaks for 2-3 minutes per side for a medium result. Season with salt and pepper. Once ready, remove from the pan and let rest for 5-10 minutes. Slice.

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5 Finish and serve

Season the soup with salt and pepper to taste. Add beansprouts. Divide to bowls and serve with chopped red chilli and chopped fresh coriander. Top with the beef slices.

Tips for fussy eaters

Cook some noodles. Stir-fry the vegetables and noodles and serve with slices of beef and a dash of soy sauce.

Pro tip

Pronounced as 'fuh', pho is renowned as Vietnam's most popular dish and is often enjoyed for breakfast or lunch.

A rich and flavour-packed beef soup straight from Vietnam.

Cooking Time: 30 min

Cals 396.9 · Prot 47.5 · Carbs 25.3 · Fat 11.1

Ingredients

Number of people

Steak

Rump steak 350 Grams
Olive oil 1.00 Tbsp
Salt 1.00 Tsp
Black pepper 0.50 Grams

Soup

Water 1000.00 ML
Beef stock cube 1.00 Pieces
Red onion 1.00 Pieces
Garlic cloves 2.00 Pieces
Ginger 30.00 Grams
Fish sauce 15.00 ML
Cinnamon stick 1.00 Pieces
Cardamom pods 5.00 Pieces
Star anise 1.00 Pieces
Carrot 2.00 Pieces
Baby pak choi 200.00 Pieces
Red bell pepper 1.00 Pieces
Salt 1.00 Tsp
Black pepper 0.50 Grams

To serve

Red chilli large 1.00 Pieces
Bean sprouts 40.00 Grams
Fresh coriander 15.00 Grams

A rich and flavour-packed beef soup straight from Vietnam.

Cooking Time: 30 min

Cals 396.9 · Prot 47.5 · Carbs 25.3 · Fat 11.1

Instructions

photo

1 Simmer

Place the water in a saucepan and add beef stock cube, peeled and chopped red onion, crushed garlic, peeled and sliced ginger, fish sauce, cinnamon stick, cardamom pods and star anise. Bring to a boil and simmer for 15 minutes.

photo

2 Prep vegetables

Remove the steak from the fridge. Rinse and cut pak choi in half. Peel carrots and cut into thin strips. Rinse red pepper and cut into thin strips.

photo

3 Add and boil

Add the vegetables into the broth and boil for 10 minutes.

photo

4 Fry

Heat oil in a frying pan over high heat. Fry the steaks for 2-3 minutes per side for a medium result. Season with salt and pepper. Once ready, remove from the pan and let rest for 5-10 minutes. Slice.

photo

5 Finish and serve

Season the soup with salt and pepper to taste. Add beansprouts. Divide to bowls and serve with chopped red chilli and chopped fresh coriander. Top with the beef slices.

Tips for fussy eaters

Cook some noodles. Stir-fry the vegetables and noodles and serve with slices of beef and a dash of soy sauce.

Pro tip

Pronounced as 'fuh', pho is renowned as Vietnam's most popular dish and is often enjoyed for breakfast or lunch.

Ingredients

Number of people

Steak

Rump steak 350 Grams
Olive oil 1.00 Tbsp
Salt 1.00 Tsp
Black pepper 0.50 Grams

Soup

Water 1000.00 ML
Beef stock cube 1.00 Pieces
Red onion 1.00 Pieces
Garlic cloves 2.00 Pieces
Ginger 30.00 Grams
Fish sauce 15.00 ML
Cinnamon stick 1.00 Pieces
Cardamom pods 5.00 Pieces
Star anise 1.00 Pieces
Carrot 2.00 Pieces
Baby pak choi 200.00 Pieces
Red bell pepper 1.00 Pieces
Salt 1.00 Tsp
Black pepper 0.50 Grams

To serve

Red chilli large 1.00 Pieces
Bean sprouts 40.00 Grams
Fresh coriander 15.00 Grams
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