Recipes for people who read step 4 before step 2.

Beef and rice noodle pho soup

Name: Beef and rice noodle pho soup
Prep time: 20 min
Cook time: 20 min
Yield: 5 servings
Cuisine: Vietnamese
Ingredients: 1 Onion, sliced; 1 tbsp Ginger, chopped; 3 Garlic cloves, minced; 3 - 4 Chili peppers, chopped; 2 L Chicken broth; 2 tbsp Fish sauce; 2 Star anise; 2 Cloves; 225 g Rice noodles; 340 g Thinly sliced beef; 75 g (½ c) White mushrooms, sliced; 1 per person Radish, sliced; Blanched kale; Bean sprouts; Green onion, sliced; Cilantro, chopped; Lime wedge

This pho soup combines rice noodles with very thinly sliced fondue beef. Onion, ginger, garlic, star anise and cloves infuse the chicken broth, with fish sauce adding depth.

Assemble the bowls just before serving

Prepare the noodles separately, then divide them and the beef among bowls. Pour boiling broth over the meat just before serving. Mushrooms, radishes, blanched kale, bean sprouts, herbs and lime complete the bowls.

🥄 20 min. 🔥 20 min. 🍽️ 5 servings

Recommendations

60 min

Main course

Thai Mushroom and Tofu Soup

Thai mushroom and tofu soup with shiitakes in a coconut milk and chicken broth base. Ginger, red curry and lime bring warmth and brightness to each bowl.

40 min

Main Course

Creamy Red Curry Ramen

Red curry coconut ramen with browned crumbled tofu and roasted broccoli. The sauce coats the noodles, finished with a medium-boiled egg in each serving.

15 min

Main course

Ramen Cheapette with egg and cheese

Ramen Cheapette cooks in chicken broth with cheese and butter. An egg added off the heat and your choice of vegetables complete this single-serving bowl.

70 min

Main dish

Chicken curry ramen with coconut milk

Chicken ramen in coconut milk broth flavored with homemade curry paste. Medium-boiled eggs, bok choy and crunchy vegetables finish two generous bowls.

Beef and rice noodle pho soup

Assemble the bowls just before serving

Ingredients

Aromatics

Broth

Toppings (optional)

Steps

Broth

Noodles

Serving