Hands up who loves a big bowl of Vietnamese pho soup? You do! Then you will love this pho salad bowl. It’s got the the same great flavours as pho soup, but in a salad. Genius right? And you won’t be stuck in the kitchen for long, these delicious bowls of goodness will be yours in less than 20 minutes. Seriously, it’s the only way to get your pho on this summer!
Vietnamese Pho Salad Bowl
- 300g rump steak sliced thinly
- 2 cups of beef stock
- 1/2 onion roughly sliced
- 2 slices of ginger
- 1 garlic clove sliced
- 1 star anise
- 100g vermicelli rice noodles
- 1 lebanese cucumber
- 200g bag of coleslaw mix
- handful of bean shoots
- 1/2 cup of chopped mint and coriander
- juice of 1 lime
- 1 tbs of fish sauce
- 1/4 tsp of chilli flakes
- 1 tsp of rice malt syrup
- 1 long red chilli
- crushed peanuts or cashews to serve
- Step 1 Add the vermicelli noodles to a saucepan of boiling water and cook for 2 minutes. When done drain them and set aside.
- Step 2 Meanwhile, place the beef stock, onion, ginger, garlic, and star anise in a saucepan and bring it to the boil. Add the beef, reduce the temperature to low and give it a stir.
- Step 3 While the beef is cooking, cut the cucumber into sticks, combine the mint and coriander in a bowl with the coleslaw mix, and make the dressing by mixing together the lime juice, fish sauce, rice malt syrup and chilli flakes (I like to shake all the dressing ingredients in a jar)
- Step 4 After 5 minutes or when the beef is done to your liking (I like mine slightly pink in the middle) remove it with a slotted spoon, and add it to a bowl with the noddles, cucumber, bean shoots and coleslaw mix.
- Step 5 Pour over the dressing, and sprinkle with fresh chilli and crushed nuts to serve.
- I have used vermicelli rice noodles, instead of rice stick noodles, because they tend to stick together when they cool down. If you are a pho traditionalist, feel free to use the rice stick noodles the soup is famous for.
- Save the stock! Freeze the liquid you cooked the beef in, for quick pho soup anytime.
- I use rice malt syrup in the dressing, but if you’re not fussed about fructose use a teaspoon of honey or sugar instead. You can read why I prefer fructose free sweetener here.
- To speed things up, pop a lid on the saucepan when you are boiling the water for the noodles and stock for the beef.
- Cooking for a family? Just double the ingredients for a delicious family meal.
- Some people love chilli, and some people hate it. Feel free to cut it back or load it up depending on your tastebuds.
If you make my Vietnamese pho salad bowl, remember to share it with me on Instagram. I love seeing and sharing your creations. Find me at @youtotallygotthis Oh and use the hastag #youtotallygotthis so I can find you!
What’s your favourite summer salad? Let me know in the comments below.