Vietnamese Pho
Feel light with this recipe. We use vermicelli noodles to give this traditional Vietnamese soup a healthier twist.
4 cups Sapporo Long Kow Vermicelli (sotanghon), cooked
1 kg Beef knuckles
400 g Beef Sukiyaki cut
2 pcs. white onion, peeled
1 small piece ginger
3 stalks leeks
5 pcs. star anise
3 pcs. cloves
2 pcs cardamom
1 small stick cinnamon
1 tsp. fennel seeds
1 tsp. coriander
1-2 tbsps. White sugar
¼ cup fish sauce, add to taste
salt, to taste
4-6 liters of water to boiling
Garnishes
Cilantro
Bean Sprouts
Lime
White Onion, sliced
Sriracha sauce
Hoisin sauce
30 mins
good for 4-6 pax
Heavenly and noodle-y, with a broth that can lift your spirits. Our Vermicelli Batchoy is the ultimate soup. Know more...
Want something fast and easy? You’ll never go wrong with deep-fried Japanese style chicken! Top it off with a delicious curry sauce on a bed of vermicelli and you’re good to go.Know more...
These sweet and savory bite-sized meatballs are just the right amount of fun you’re looking for in a dish. Your kids will surely love this recipe. Know more...