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Vietnamese Pho Noodle Soup with Vegetables Fresh from Market,

5 from 3 votes
Total Time 2 hours 40 minutes
Course Dinner
Cuisine European
Servings 5 people
Calories 44 kcal

Ingredients
 

Vegetable broth:

  • 4 bunch Soup greens
  • 200 g Mushrooms
  • 4 Pc. Onions
  • 4 Pc. Garlic cloves
  • 2 bunch Parsley
  • 2 tsp Salt
  • 3 Pc. Bay leaves
  • 4 Pc. Cloves
  • 2 tsp Mustard seeds
  • 2 tbsp Olive oil
  • 2 liter Water
  • Pho (Vietnamese Noodle Soup)

Broth:

  • 2 Pc. Big onions
  • 10 cm Fresh ginger
  • 15 cm Cinnamon
  • 2 Pc. Star anise
  • 4 Pc. Cloves
  • 1 Msp Chilli flakes
  • 2 tsp Coriander seeds
  • 1,5 liter Vegetable broth
  • 4 tsp Soy sauce
  • 8 Pc. Carrots

Pasta:

  • 1 packet Rice noodles

Additions:

  • 200 g Beef fillet
  • 200 g Scampi
  • Seared Murr-Er mushrooms
  • 2 Pc. Pak choi

Side dishes to taste:

  • 0,5 Pc. Big onion
  • 2 Pc. Spring onions
  • 1 Pc. Chili
  • 1 Pc. Sliced ​​lime
  • 500 g Sprouts
  • Coriander
  • Thai basil
  • Mint

Instructions
 

Vegetable broth:

  • Put all the ingredients in a large saucepan and fry with a little oil. When the onions are brown, deglaze with 2 liters of water and simmer for 2 hours. Pass through a sieve and chill the broth.

Vietnamese Pho:

  • Brown the onions and ginger in the oven for about 10 minutes. Rinse under running water. Brown the cinnamon, star anise, cloves and coriander seeds in a large saucepan until you can smell the aroma. Then deglaze with the vegetable stock and soy sauce.
  • Now add the carrots, ginger and onions and simmer covered for 30 minutes.
  • While the soup is boiling, prepare the other ingredients, cut them into small pieces and prepare the pasta as instructed. Steam the pak choy briefly. Fry half of the beef fillet and season with pepper. Peel and fry the scampi. The additions should only be slightly spiced, as the broth is very substantial.
  • Put the noodles in bowls, place the raw beef fillet on top and pour the hot broth over them. Then add the desired additions to the soup and serve.

Nutrition

Serving: 100gCalories: 44kcalCarbohydrates: 1.1gProtein: 2.4gFat: 3.3g
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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