Vietnamese beef pho

    1 hour 30 min

    In this classic soup, paper-thin slices of beef are cooked with rice noodles in individual serving bowls into which hot beef stock, herbs and spices have been added. For a more authentic tasting pho - you will need to go to an Asian shop and buy pho stock cubes.

    97 people made this

    Serves: 6 

    • 3.5L (6 3/8 pints) beef stock
    • 1 large onion, sliced into rings
    • 6 slices fresh root ginger
    • 1 stalk lemon grass
    • 1 cinnamon stick
    • 1 teaspoon whole black peppercorns
    • 500g (1 1/4 lb) beef sirloin steak, cut into thin slices
    • 225g (8 oz) beansprouts
    • 1 bunch fresh basil, leaves only
    • 1 bunch fresh mint, leaves only
    • 1 bunch fresh coriander, chopped
    • 3 fresh green chillies, sliced into rings
    • 2 limes, cut into wedges
    • 1 (500g) packet dried rice noodles
    • hoisin sauce to serve
    • hot sauce to serve
    • fish sauce to serve

    Prep:10min  ›  Cook:1hr20min  ›  Ready in:1hr30min 

    1. In a large stockpot, combine stock, onion, ginger, lemon grass, cinnamon and peppercorns. Bring to the boil, reduce heat and cover. Simmer for 1 hour.
    2. Arrange beansprouts, mint, basil and coriander on a platter with chilies and lime.
    3. Soak the noodles in hot water to cover for 15 minutes or until soft. Drain. Place equal portions of noodles into 6 large soup bowls, and place raw beef on top. Ladle hot stock over noodles and beef. Pass platter with garnishes and sauces.

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    Reviews in English (64)


    This is missing the many spices (Star Anise, Cloves, etc.) that makes Pho...Pho. The Lemon grass also throws it off. I've never seen lemon grass introduced in Vietnamese Pho. It might be in some other types of Asian noodle type soup but never in Vietnamese Pho.  -  24 Jul 2008


    good Pho. For those of you with difficulty slicing beef thin, try this: Pop your cut of beef into the freezer (suggest you wrap it first in clingfilm)... 10-30 minutes and you'll be dancing - chilly beef makes for easy slicing (be sure to use a sharp knife as well). Bring to room temperature before finishing off in bowl.  -  24 Jul 2008


    Basically, I have a recommendation for authentic vietnamese pho. Go to your local asian shop and buy the actual pho stock cubes. This makes the pho taste authentic, rather than making your own stock or buying british stock cubes. Happy eating!!  -  24 Jul 2008