Two bowls of beef pho garnished with coriander

Beef pho

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(1 ratings)

Prep: 25 mins Cook: 45 mins

Easy

Serves 2

Try making this delicious Vietnamese broth as something different for dinner. It's full of classic Asian flavours along with sirloin steak and noodles

Nutrition and extra info

Nutrition: Per serving

  • kcal471
  • fat18g
  • saturates8g
  • carbs44g
  • sugars15g
  • fibre6g
  • protein29g
  • salt3.83g
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Ingredients

  • 1l low salt beef stock
  • 1 large onion, peeled and cut into quarters
    Onion

    Onion

    un-yun

    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • large thumb-sized piece ginger, peeled
    Ginger

    Ginger

    jin-jer

    Mainly grown in Jamaica, Africa, India, China and Australia, ginger is the root of the plant. It…

  • 1 cinnamon stick
  • 2 star anise
    Star anise

    Star anise

    star an-eese

    Star anise is one of the central spices in Chinese cooking. It has a strong anise flavour, with…

  • 1 tsp coriander seeds
  • ½ tsp cloves
  • 230g sirloin steak
    Sirloin steak

    Sirloin steak

    Sur-loyn stayk

    This well-flavoured steak needs to be cooked carefully, and rested properly to ensure…

  • 1 tsp palm sugar
  • 1 tbsp fish sauce
    Fish sauce

    Fish sauce

    A seasoning often used in Vietnamese and Thai cooking. In Vietnam it is usually made from shrimp…

  • 1 ½ tbsp soy sauce
    Soy sauce

    Soy sauce

    soy sor-s

    An Asian condiment and ingredient that comes in a variety of of varieties ranging from light to…

  • 200g flat rice noodles
  • 2 spring onions, shredded
    Spring onions

    Spring onion

    sp-ring un-yun

    Also known as scallions or green onions, spring onions are in fact very young onions, harvested…

  • 1 small red (bird's-eye) chilli, finely sliced
    Chillies

    Chilli

    chill-ee

    Part of the capsicum family, chillies come in scores of varieties and colours (from green…

  • handful each of Thai basil and coriander
  • 1 lime, cut into wedges
    Lime

    Lime

    ly-m

    The same shape, but smaller than…

Method

  1. Tip the beef stock along with 500ml of water into a large saucepan. Sit the onion and ginger in a frying pan over a high heat and char on all sides, around 3-5 mins (you can also do this under your grill). Once charred, add to the beef stock. In the same pan, toast the spices for 2-3 mins and once they begin to smell fragrant, add them to the beef stock as well. Bring the stock to the boil, then turn to a simmer and cook for 30mins before straining.

  2. Meanwhile, cut the fat from the steak and wrap in cling film, then put into the freezer for 15 mins – this will make your steak really easy to slice! Slice it thinly, then cover with cling film again and pop into the fridge.

  3. Taste the beef stock and use the palm sugar, fish sauce and soy to season. Cook the noodles according to package instructions and split between two bowls, topping each with the sliced beef. Bring the stock to the boil and then pour into the bowls (the heat will cook the beef). Top each with the spring onions, chilli slices and herbs. Serve with the lime wedges to squeeze over.

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Comments, questions and tips

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anca.lumei's picture
anca.lumei
25th Jul, 2017
5.05
This was a great meal. We didn't feel the need for sugar in the soup as the low-sodium beef stock tasted very sweet already and the spices only accentuated the sweetness. Also, I'm not sure what sort of flat rice noodles were supposed to be used. We only found pad thai dried rice noodles and 200g of those were too much for the two of us, once boiled according to packet instructions.
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