Vietnamese Pho

Vietnamese Pho


93 people made this

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.


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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Reviews (2)


This is a great place to start if you want to get into the vast array of amazing Asian soups. The serve yourself platter of sauces & herbs not only allows you to play with the various flavours and seasonigs ad hoc but it also makes this dish extremely easy to make. I found the standard liquid beef stock available at the supermarket a bit too strong so I have run straight out to the Asian grocers and gotten the pho stock cubes available there - my Vietnamese friend said that's how she makes it at home for a quick & easy midweek meal anyway. If I didn't get those I'd suggest trying a chicken stock instead. Lastly, don't be scared about just letting the soup cook the raw meat - you can see it cook straight away and leaves the meat so tender. Delicious! - 12 Jul 2009


Used different ingredients. Try chicken stock instead - 12 Jul 2009

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