Vietnamese Beef Pho

Name: Vietnamese Beef Pho
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Ingredients: 300 g Rump steak; 3 Spring onions; 1 Onion; 1 Birds eye Chilli; 1 Clove of garlic; 2 tbsp Soy sauce; 2 pinches Salt and pepper; 85 g Bean sprouts; 113 g Noodles; 1 pt Beef or vegetable stock; 1 stick Lemongrass; 2 Star anise; 1 stick Cinnamon or 2tbsp powder

By: Angélique Wilson

AuthorAngélique Wilson

This Vietnamese noodle soup is packed full of flavour and takes less than 20 minutes to make. Easy, healthy and delicious that anyone can make at home.

Yields1 Serving

Prep Time5 minsCook Time15 minsTotal Time20 mins

300 g Rump steak

3 Spring onions

1 Onion

1 Birds eye Chilli

1 Clove of garlic

2 tbsp Soy sauce

2 pinches Salt and pepper

85 g Bean sprouts

113 g Noodles

1 pt Beef or vegetable stock

1 stick Lemongrass

2 Star anise

1 stick Cinnamon or 2tbsp powder

Roughly cut spring onions, onion, garlic and chillies (keep seeds in for extra heat) then add to a saucepan or slow cooker with the soy sauce.

Finely dice lemongrass, then add to the saucepan with star anise and cinnamon.

Pour in the stock with beef. Optional cover the beef with cornflour to help colour and stop the meat drying out. Cook for 10 minutes. If slow cooking 1 hour minimum. Season with salt and pepper.

Add the noodles and bean sprouts 5 minutes before serving. Serve immediately, garnish with fresh chopped coriander leaves (optional).

Start a 10 Minute timer.

CategoryMain Courses

Ingredients