Pho soup recipe

  • Serves 4
  • 15 mins to prepare and 25 mins to cook
  • 360 calories / serving
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Bring the beef stock, star anise and red chilli to a simmer in a large saucepan over a medium heat. Add the vermicelli and beansprouts and simmer for 10-12 minutes until the vermicelli are soft.

Next add the sliced beef and poach them gently in the broth for 4-5 minutes. Add the spring onion and season the broth with the fish sauce and lime juice. Spoon into serving bowls and garnish with a few basil leaves.

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  • Ingredients

  • 1.2l light beef stock
  • 3 star anise
  • 250g Rump Steak, trimmed of excess fat and sliced thinly
  • 300g vermicelli rice noodles
  • 100g beansprouts
  • 1 red chilli, sliced
  • 1 spring onion, chopped
  • 1tbsp fish sauce
  • 1tbsp lime juice
  • a few basil leaves, to garnish
  • Energy 1505kj 360kcal 18%
  • Fat 3g 4%
  • Saturates 1g 5%
  • Sugars 1g 1%
  • Salt 2g 33%

of the reference intake
Carbohydrate 62.5g Protein 19g Fibre 0.6g


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