Olive Magazine
Vietnamese Pho Recipe

Beef pho

Published: November 12, 2015 at 9:26 am
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  • Preparation and cooking time
    • Total time
  • Easy
  • Serves 2

Quick, healthy and packed with flavour, beef pho is easier to make than you think. The Vietnamese have this fragrant noodle soup for breakfast, lunch and dinner.

Nutrition:
NutrientUnit
kcal341
fat5.5g
saturates2.2g
carbs43.3g
fibre3.7g
protein27.6g
salt1.6g
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Ingredients

  • 750ml  strong beef stock
  • 2 cloves garlic, peeled and bashed flat with the back of a knife
  • a thumb-sized piece ginger, sliced 
  • 2 red chillies, sliced
  • 1 star anise
  • 1 stick  cinnamon
  • a bunch spring onions, sliced 
  • 1 tsp fish sauce
  • 100g  flat rice noodles
  • 200g fillet steak, thinly sliced
  • a handful beansprouts

TO SERVE

  • coriander leaves
  • lime wedges
  • hoisin sauce
  • sriracha chilli sauce

Method

  • STEP 1

    Bring the stock, garlic, ginger, half the chilli, star anise, cinnamon and half the spring onions to the boil for 15 minutes. Strain, discarding the solids, and bring back to the boil. Season with fish sauce.

  • STEP 2

    Pour a kettle of boiling water over the noodles and leave to soak for 10 minutes, then drain and rinse.

  • STEP 3

    Divide the noodles between two deep bowls.Add the steak and beansprouts to the simmering stock and remove from the heat, they will keep cooking in the residual heat. Spoon over the noodles and add the remaining spring onions, chilli, some coriander and lime wedges. Serve with hoisin and sriracha.

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