Name: Beef Pho
Prep time: 5 min
Cook time: 50 min
Total time: 55 min
Ingredients: 2 whole star anise; 4 cloves garlic; 2 tbsp coriander seeds; 1 large onion; 1 piece Root ginger; 1.5 ltrs beef stock; 1 clean bone marrow; 3 tbsp fish sauce; 250 g flat rice noodles; 400 g sirloin steak (no fat, v. thinly sliced); 200 g beansprouts; 3 large spring onions (thinly sliced); 1 large red chilli (thinly sliced); 1/2 bunch mint leaves; 1/2 bunch basil leaves; 1/2 bunch coriander leaves; 2 fresh limes (quartered)

Jump to Recipe Print Recipe

Beef Pho is called the national dish of Vietnam. When you have tasted it, you can understand.

Beef Pho

Vietnamese Beef Pho is a superb recipe that produces a delicious broth that is ladled over fresh noodles and thinly sliced steak and veg. A meal in its own.

4.83 from 84 votes

Print Pinterest Add to Collection

Course: Main Dish

Cuisine: Vietnamese

Keyword: Soup

Prep Time: 5 minutes

Cook Time: 50 minutes

Total Time: 55 minutes

Servings: people

Calories: 210kcal

Ingredients

The broth

2 whole star anise
4 cloves garlic
2 tbsp coriander seeds
1 large onion
1 piece Root ginger
1.5 ltrs beef stock
1 clean bone marrow
3 tbsp fish sauce
250 g flat rice noodles

To serve

400 g sirloin steak no fat, v. thinly sliced
200 g beansprouts
3 large spring onions thinly sliced
1 large red chilli thinly sliced
1/2 bunch mint leaves
1/2 bunch basil leaves
1/2 bunch coriander leaves
2 fresh limes quartered

Instructions

Preheat the grill to the medium-high setting.
Place a frying pan over a high heat.
When hot, add the star anise, cloves and coriander seeds and toast until aromatic.
Transfer to a plate and set aside.
Put the onion and ginger on a grill pan and place under the grill, turning from time to time, until soft and slightly caramelised, but lightly charred on all sides.
Leave to cool a little, then peel the onion and ginger and discard the skins.
Put the onion, ginger and toasted spices into a large, lidded pot.
Add the stock and bone marrow and bring to a steady simmer.
Cover, lower the heat a little and simmer for 30 minutes to allow the flavours to develop and infuse the broth.
Add the fish sauce for the last 10 minutes of the cooking time.
Strain the broth through a sieve into a clean saucepan and return to the boil.
Meanwhile, cook the noodles according to the packet instructions, drain and refresh under cold running water to stop the cooking process.
Put the noodles in deep bowls and top with the sirloin.
Ladle the hot broth over the top.
Add the beansprouts, spring onions, chilli, herbs and a wedge of lime at the table.

Nutrition