Two bowls of beef pho garnished with coriander

Beef pho

  • Rating: 5 out of 5.16 ratings
    Rate
    loading...
  • Preparation and cooking time
    • Prep:
    • Cook:
  • 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: Per serving
HighlightNutrientUnit
low inkcal471
fat18g
saturates8g
carbs44g
sugars15g
fibre6g
protein29g
salt3.83g
Advertisement

Ingredients

Method

  • STEP 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.

  • STEP 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.

  • STEP 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.

Goes well with

  • Comments, questions and tips

    Overall rating

    Rating: 5 out of 5.16 ratings
Advertisement
Advertisement
  • Graze snack box

    New! Good Food DealReceive a free Graze box delivered straight to your door.

    Get offer
Advertisement

Sponsored content

春秋娱乐 春秋娱乐 春秋娱乐 春秋娱乐 春秋娱乐