Beetroot Pho
Prep
20 mins
Cook
40 mins
Servings
6
Difficulty
Easy
When I discovered beetroot pho, I fell in love with this vibrant twist on a Vietnamese classic. Earthy beetroot replaces the traditional beef broth, creating a naturally sweet and stunning magenta soup that's ready in just an hour. What I adore most is how simple it truly is, using pantry staples and affordable ingredients that come together beautifully. Beetroot is packed with antioxidants and natural detoxifiers, making this dish as nourishing as it is delicious. Whether you're cooking for yourself or impressing guests, this beetroot pho delivers impressive results with minimal fuss.
Ella x
Ingredients
- 800 gbeetroot
- 400 mlchicken stock
- 200 mlcoconut milk
- 20 mlfish sauce(optional)
- 20 mlsoy sauce(optional)
- 10 gbrown sugar
- 400 grice noodles
- 200 gbeef strips
- 2 ggreen onions
- 2 glime
- 20 mlpeanut oil(for cooking)
- 2 ggarlic
- 2 gginger
- 1 gstar anise
- 1 gcinnamon
Detail level
Instructions
- 1
Heat the peanut oil in a large pot over medium heat. Add the garlic and ginger and sauté for 1 minute.
- 2
Add the star anise and cinnamon and cook for 1 minute, stirring constantly.
- 3
Add the chicken stock, coconut milk, fish sauce, and soy sauce. Bring to a simmer and cook for 10 minutes.
Tip: Adjust seasoning as needed.
- 4
Add the beetroot and cook for 10 minutes, or until tender.
Tip: Use a blender to puree the beetroot for a smoother soup.
- 5
Add the beef strips and cook for 2-3 minutes, or until browned.
Tip: Add the rice noodles to the pot and cook for 2-3 minutes, or until tender.
- 6
Season the soup with salt and pepper to taste.
- 7
Ladle the soup into bowls and serve with lime wedges, green onions, and rice noodles.
Tip: Optional: garnish with additional green onions and lime wedges.
- 8
Serve immediately and enjoy!
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