🇻🇳 Vietnamese

Eggs Pho

Name: Eggs Pho
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 2 servings
Cuisine: Vietnamese
Ingredients: to taste Salt; 4 slices Ginger; handful Mint Leaves; 6 Eggs; 2 tbsp Fish Sauce; 300 g Rice Noodles; 150 g Bean Sprouts; 3 cloves, smashed Shallots; 1.2 litres Stock or Broth; 200 g Noodles; 3 Star Anise; 1 Cinnamon Stick

🇻🇳 Vietnamese

Aromatic beef-stock pho with eggs — star anise, charred onion and a mountain of fresh herbs. 40 minutes of mostly hands-off cooking.

Prep 15 min Cook 25 min Serves 2 Medium

Ingredients

Saltto taste
Ginger4 slices
Mint Leaveshandful
Eggs6
Fish Sauce2 tbsp
Rice Noodles300 g
Bean Sprouts150 g
Shallots3 cloves, smashed
Stock or Broth1.2 litres
Noodles200 g
Star Anise3
Cinnamon Stick1

Instructions

1
Simmer the stock with the garlic and ginger for 15 minutes to build a fragrant base, then season with the fish sauce and salt.
2
Cook the noodles separately so the broth stays clean, and divide them between deep bowls.
3
Cook the eggs gently in the simmering broth until just done, then lift out and slice or portion.
4
Ladle the piping-hot broth over the noodles and arrange the eggs on top.
5
Finish with mint leaves, spring onions and a wedge of lime on the side.

Chef's tip

For deeper flavour, toast the white pepper in the oil before adding anything wet.

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Watch how it's made

Video: PHO OMELETTE - Phở chiên trứng | Helen's Recipes · on YouTube