Breakfast #14: Vietnamese Beef Pho

Homemade beef pho is easy to make with fresh ingredients. The meat cooks in pho stock at the table. Vietnamese is a healthy choice with lots of fresh herbs and vegetables. Photo shows more vegetables so I adjusted qty in recipe for what I ate. The pho stock cooks the vegetables and meat after serving meal. You can substitute steak with chicken breast fillet if you prefer. I grew all the herbs myself including Vietnamese mint.

Ingredients serves 1

100g Grass-fed Beef Sirloin steak cut into thin strips.

1 x Pho stock cube (from Asian supermarket)

1 1/2 cups boiling water

1 thin vermicelli rice noodle cake

1/4 organic carrot sliced with crinkle cutter

2 Mushroom sliced

1 bunch baby bok Choi sliced lengthwise

1 green shallot cut into batons

1 handful fresh Vietnamese mint.

1 handful fresh mint

1 handful fresh coriander (cilantro)

1 handful green basil

1 tsp gochujang paste

Method:

Boil water in kettle add to serving large pasta bowl (*needs to hold 2 cups of ingredients)

Add Pho stock cube mix well

Chop ingredients as listed.

Pull herbs off stem serve leaves, place herbs in ramekin.

Serve vegetables in small bowls

Slice steak across grain with fillet knife for thin strips and arrange on side plate

Place vermicelli in stock and serve meal.