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Vietnamese beef pho recipe

Vietnamese beef pho recipe

2 ratings

See method

  • Serves 4
  • 20mins to prepare and 35mins to cook
  • 748 calories / serving
  • Dairy-free


  • 700ml (1pint) vegetable stock
  • 2 cloves garlic, crushed
  • 1 stick lemongrass, crushed with a knife
  • 2cm piece of ginger, peeled and sliced
  • 2 cloves
  • 1 stick cinnamon
  • 2 red chilies finely chopped
  • 500g (1lb) rump or sirloin steak
  • 1 tbsp vegetable oil
  • 4tbsp fish sauce
  • 6 spring onions, sliced thinly
  • 4tbsp coriander leaves
  • 2 tbsp mint leaves
  • 150g (5oz) rice noodles
  • 200g beansprouts, blanched
  • 2 spring onions, finely sliced
  • bunch of coriander, mint and Thai basil leaves
  • 1 lime cut into wedges
  • kimchi sauce (or any other chilli sauce) to serve
If you don't have any spring onions, try using white onions or leeks and adjust the amount accordingly

Each serving contains

  • Energy

  • Fat

    20g 28%
  • Saturates

    7g 33%
  • Sugars

    6g 6%
  • Salt

    5.5g 92%

of the reference intake
Carbohydrate 71.7g Protein 69.4g Fibre 6.6g


  1. Pour the stock into a large saucepan and add the garlic cloves, lemongrass, ginger, cloves, cinnamon and chillies. Bring to the boil and simmer for 15 minutes. Remove from the heat and let the stock sit for 15 minutes to allow the flavours to infuse.
  2. Meanwhile, heat a large frying pan or griddle. Rub the steak with vegetable oil and when the griddle or pan is hot, cook the steak for 2 minutes on each side. Remove and allow to rest for 2 minutes then slice.
  3. Bring a pan of water to the boil and cook the rice noodles for 4-5 minutes or until just tender. Drain and set aside.
  4. Pour the stock through a sieve and return to the hob. Bring to a simmer and add the fish sauce, spring onions and coriander, mint leaves.
  5. Divide the noodles and the beef slices between two large bowls. Pour over the soup and garnish with the bean sprouts, herbs, spring onion, wedges of lime and kimchi sauce.

See more Beef recipes

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