In the heart of every cherished meal lies a story, a journey of flavors woven together to nourish the body and soul. Pho Saigon Grilled Steakj Woith Eggroll is a culinary experience that transports you to the lively streets of Saigon, where the warmth of pho meets the smoky richness of grilled steak, and the satisfying crunch of an eggroll turns every bite into a moment of pure joy.
It’s not just a bowl of soup – it’s a celebration of texture and taste. Tender slices of marinated steak nestled in a fragrant broth, silky rice noodles catching the essence of every herb and spice, and on the side, a golden eggroll, crisp on the outside with a savory pork filling inside. Each element carries its own story, but together, they create a harmony that makes this dish a must-try.
P/s: Want more ideas for your cooking? Try this Sinigang recipe!
Why You'll Love Pho Saigon Grilled Steakj Woith Eggroll
There’s something about this bowl that makes you slow down and savor each bite. The way the grilled steak absorbs the broth’s rich flavors while maintaining its smoky, charred edges. The contrast of soft noodles with the crispiness of the eggroll, balanced by the brightness of fresh herbs. It’s an immersive experience—nourishing, comforting, and so satisfying.
Pho Saigon Grilled Steakj Woith Eggroll Recipe
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 30 minutes
- Yield: 4 servings
Ingredients
For the Pho Broth:
- 8 cups beef broth
- 1 large onion, halved
- 4-inch piece of ginger, sliced
- 3 star anise pods
- 1 cinnamon stick
- 5 cloves
- 2 tablespoons fish sauce
- 1 tablespoon sugar
- Salt to taste
For the Grilled Steak:
- 1 lb flank steak
- 3 tablespoons soy sauce
- 2 tablespoons fish sauce
- 1 tablespoon brown sugar
- 2 cloves garlic, minced
- 1 tablespoon vegetable oil
For the Eggrolls:
- 1 cup ground pork
- 1 cup shredded carrots
- 1 cup shredded cabbage
- 1/2 cup chopped mushrooms
- 2 cloves garlic, minced
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- 10 eggroll wrappers
- Vegetable oil for frying
For Assembly:
- 1 package rice noodles
- Fresh herbs: basil, cilantro, mint
- Bean sprouts
- Lime wedges
- Sliced chili peppers
- Hoisin sauce and Sriracha
Instructions
Step 1: Savor the Process of Crafting Broth
- In a large pot, gently char the onion and ginger to unlock their depth. The subtle aroma rising from the pan is a promise of the magic to come. Add the broth, star anise, cinnamon, cloves, fish sauce, and sugar, then bring everything to a gentle boil.
- Let it simmer quietly for an hour, absorbing every nuance of spice. Strain the broth and season it with a touch of salt, adjusting to taste. The broth should feel warm, grounding, and inviting.
Step 2: Grill the Steak to Perfection
- Let your flank steak rest in a blend of soy sauce, fish sauce, brown sugar, garlic, and oil. It’s not about the rush—it’s about allowing the flavors to seep deep into the meat, creating layers of complexity.
- When ready, grill the steak, cherishing the way it sizzles and chars. Each slice should reveal the tenderness of the marinated meat, ready to embrace the pho broth.
Step 3: Roll and Fry the Eggrolls
- Eggrolls bring texture to the table—a contrast that complements the smoothness of the pho. Combine ground pork, carrots, cabbage, mushrooms, garlic, soy sauce, and sesame oil. Roll the mixture in eggroll wrappers, sealing the edges with a touch of water.
- Fry until golden, and take a moment to appreciate the transformation—a simple filling encased in a crispy shell, perfect to pair with the comforting pho.
Step 4: Assemble the Bowl
- Cook the rice noodles according to the package. Once ready, divide them into bowls, pouring the hot, aromatic broth over them.
- Layer slices of the grilled steak on top, adding fresh herbs, bean sprouts, and chili for a burst of freshness and heat.
- Serve with hoisin, Sriracha, and a crispy eggroll on the side.
Nutrition Facts (Per Serving)
- Calories: 560
- Sugar: 6g
- Sodium: 1520mg
- Total Fat: 26g
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- Saturated Fat: 7g
- Unsaturated Fat: 15g
- Trans Fat: 0g
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- Carbohydrates: 52g
- Fiber: 4g
- Protein: 34g
- Cholesterol: 80mg
Extra Variations of Pho Saigon Grilled Steakj Woith Eggroll
- Elevating the Broth: If you wish to deepen the broth’s flavor, add beef bones to the pot and roast them beforehand. This gives the broth a richer, heartier foundation, enhancing the dish’s warmth.
- Protein Swaps: While steak offers a smoky richness, you can easily switch it for tender chicken, shrimp, or tofu. Each protein brings its own character, giving you the freedom to adapt to your preferences.
- Lighter Eggroll Option: If fried eggrolls feel too indulgent, opt for fresh spring rolls. They offer a crisp freshness that contrasts beautifully with the richness of the pho, without compromising on flavor.
Pho Saigon Grilled Steakj Woith Eggroll nourishes not just your body but your spirit, creating a moment of peace in an otherwise busy day. Whether you're serving it on a weeknight or sharing it with friends over the weekend, this bowl brings joy to your table – one savory spoonful at a time. Try it, and share your cooking story with Tales Of A Kitchen.
C.
PrintPho Saigon Grilled Steakj Woith Eggroll: A Bowl of Flavor
Description
Pho Saigon Grilled Steakj Woith Eggroll isn’t just a meal – it’s an invitation of Tales Of A Kitchen to slow down, to taste, and to appreciate the cuisine.
Ingredients
For the Pho Broth:
- 8 cups beef broth
- 1 large onion, halved
- 4-inch piece of ginger, sliced
- 3 star anise pods
- 1 cinnamon stick
- 5 cloves
- 2 tablespoons fish sauce
- 1 tablespoon sugar
- Salt to taste
For the Grilled Steak:
- 1 lb flank steak
- 3 tablespoons soy sauce
- 2 tablespoons fish sauce
- 1 tablespoon brown sugar
- 2 cloves garlic, minced
- 1 tablespoon vegetable oil
For the Eggrolls:
- 1 cup ground pork
- 1 cup shredded carrots
- 1 cup shredded cabbage
- 1/2 cup chopped mushrooms
- 2 cloves garlic, minced
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- 10 eggroll wrappers
- Vegetable oil for frying
For Assembly:
- 1 package rice noodles
- Fresh herbs: basil, cilantro, mint
- Bean sprouts
- Lime wedges
- Sliced chili peppers
- Hoisin sauce and Sriracha
Instructions
Step 1: Savor the Process of Crafting Broth
- In a large pot, gently char the onion and ginger to unlock their depth. The subtle aroma rising from the pan is a promise of the magic to come. Add the broth, star anise, cinnamon, cloves, fish sauce, and sugar, then bring everything to a gentle boil.
- Let it simmer quietly for an hour, absorbing every nuance of spice. Strain the broth and season it with a touch of salt, adjusting to taste. The broth should feel warm, grounding, and inviting.
Step 2: Grill the Steak to Perfection
- Let your flank steak rest in a blend of soy sauce, fish sauce, brown sugar, garlic, and oil. It’s not about the rush—it’s about allowing the flavors to seep deep into the meat, creating layers of complexity.
- When ready, grill the steak, cherishing the way it sizzles and chars. Each slice should reveal the tenderness of the marinated meat, ready to embrace the pho broth.
Step 3: Roll and Fry the Eggrolls
- Eggrolls bring texture to the table—a contrast that complements the smoothness of the pho. Combine ground pork, carrots, cabbage, mushrooms, garlic, soy sauce, and sesame oil. Roll the mixture in eggroll wrappers, sealing the edges with a touch of water.
- Fry until golden, and take a moment to appreciate the transformation—a simple filling encased in a crispy shell, perfect to pair with the comforting pho.
Step 4: Assemble the Bowl
- Cook the rice noodles according to the package. Once ready, divide them into bowls, pouring the hot, aromatic broth over them.
- Layer slices of the grilled steak on top, adding fresh herbs, bean sprouts, and chili for a burst of freshness and heat.
- Serve with hoisin, Sriracha, and a crispy eggroll on the side.
Notes
- Elevating the Broth: If you wish to deepen the broth’s flavor, add beef bones to the pot and roast them beforehand. This gives the broth a richer, heartier foundation, enhancing the dish’s warmth.
- Protein Swaps: While steak offers a smoky richness, you can easily switch it for tender chicken, shrimp, or tofu. Each protein brings its own character, giving you the freedom to adapt to your preferences.
- Lighter Eggroll Option: If fried eggrolls feel too indulgent, opt for fresh spring rolls. They offer a crisp freshness that contrasts beautifully with the richness of the pho, without compromising on flavor.
Nutrition
- Calories: 560
- Sugar: 6g
- Sodium: 1520mg
- Fat: 26g
- Saturated Fat: 7g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 4g
- Protein: 34g
- Cholesterol: 80mg