Vietnamese Soup & Microgreens

Vietnamese Soup & Microgreens

This Pho Bo with Microgreens (beef and noodle soup) is a quick and delicious take on a Vietnamese classic. Pho is a beef noodle soup that can be found all over Vietnam on street corners. This tasty, hearty, and healthful soup is the perfect dish to make on a cold day.

To begin, bring the stock to a boil with the following ingredients: soy sauce, lemongrass, star anise, fish sauce, and ginger. To make the garnish, soft boil fresh eggs. To the stock, add the noodles, bean sprouts, and spring onions. Add the meat to the soup just before serving. Garnish with the egg, microgreens, and lime, mint, and coriander, as well as the typical pho flavors of lime, mint, and coriander.

Serves 4



  • 2 liters Meat bouillon 
  • 1 tbsp Fish sauce
  • 1 tbsp Soy sauce
  • 1 Cinnamon stick
  • 1 Star Anise
  • 1 stick Lemongrass 
  • 1 Chili pepper 
  • 30 g Ginger 
  • 4 Eggs, boiled


  • 200 g Rice noodles
  • 200 g bean Sprouts
  • 1 Spring onions 
  • 300 g round Steak 


  • 30 g Microgreens
  • 1 Lime 
  • 1 bunch Peppermint 
  • 1 bunch Coriander 


  1. In a saucepan of boiling water, soft-boil 4 eggs for about 7 minutes. 
  2. In a pot, combine beef bouillon, fish sauce, soy sauce, cinnamon stick, star anise, lemongrass stick, red chile, and grated ginger. Bring the water to a boil.
  3. Adding noodles, bean sprouts, and spring onion to the broth and simmer for about 8 minutes.
  4. Stir the meat into the broth once. Remove the pan from the heat.
  5. Cut the soft-boiled eggs in half after peeling them. 
  6. Place egg halves on top of the soup and garnish with microgreens, lime, mint, and coriander.

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