Vietnamese Pho

    1 hour 35 minutes

    In this classic soup, paper-thin slices of raw beef are cooked with rice noodles in individual serving bowls into which hot spiced beef stock has been added. For a more authentic tasting pho, use pho stock cubes bought from an Asian grocer.

    93 people made this

    Serves: 6 

    • 3 1/2 litres beef stock
    • 1 large onion, sliced into rings
    • 6 slices fresh ginger
    • 1 stalk lemongrass
    • 1 cinnamon stick
    • 1 teaspoon whole black peppercorns
    • 500g beef sirloin, cut into thin slices
    • 250g beansprouts
    • 1 bunch basil, leaves only
    • 1 bunch mint, leaves only
    • 1 bunch coriander, leaves only
    • 3 fresh green chillies, sliced into rings
    • 2 limes, cut into wedges
    • 500g dried rice noodles
    • hoisin sauce, chilli sauce and fish sauce to serve

    Preparation:15min  ›  Cook:1hour20min  ›  Ready in:1hour35min 

    1. In a large stockpot, combine the stock, onion, ginger, lemongrass, cinnamon and peppercorns. Bring to the boil, reduce heat and cover, simmering for 1 hour. Strain stock and keep hot.
    2. Arrange beansprouts, basil, mint and coriander leaves on a platter with chillies and lime.
    3. Put the noodles into a large bowl and cover with boiling water. Soak noodles for 15 minutes, or until soft. Drain.
    4. Divide noodles among 6 large soup bowls and place raw beef slices on top. Ladle hot stock over noodles and beef and pass the platter of garnishes and sauces.

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