Vietnamese Beef And Noodle Soup (Pho) Recipe

Name: Vietnamese Beef And Noodle Soup (Pho)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 500 g filet of beef; 1 piece fresh ginger, finely grated (2.5cm); 1 large garlic clove, crushed; 1 teaspoon sesame oil; 200 g thin rice noodles; 150 g bean sprouts; 2 -3 spring onions, finely sliced on diagonal; coriander leaves (1 small bunch); mint, leaves only (or Thai sweet basil, 1 small bunch); 1 1/2 liters beef stock; 1 piece fresh ginger, finely sliced (4cm); 4 star anise; 3 cloves; 2 cinnamon sticks; 1 cardamom pod, lightly crushed; 2 teaspoons caster sugar (to taste); 3 tablespoons fish sauce; lime wedge

Servings: persons

500 g filet of beef
1 piece fresh ginger, finely grated (2.5cm)
1 large garlic clove, crushed
1 teaspoon sesame oil
200 g thin rice noodles
150 g bean sprouts
2 -3 spring onions, finely sliced on diagonal
coriander leaves (1 small bunch)
mint, leaves only (or Thai sweet basil, 1 small bunch)
1 1/2 liters beef stock
1 piece fresh ginger, finely sliced (4cm)
4 star anise
3 cloves
2 cinnamon sticks
1 cardamom pod, lightly crushed
2 teaspoons caster sugar (to taste)
3 tablespoons fish sauce
lime wedge

1
Trim the beef of any sinew then slice as thinly as possible (helps if it's partially frozen). Place in a bowl and add the grated ginger, garlic, some pepper, and the sesame oil. Toss to mix, cover and leave to marinate in the fridge for 30-40 minutes.
2
For the broth - pour the stock into a large pan and add the sliced ginger, star anise, cloves, cinnamon sticks, cardamom, caster sugar, and fish sauce. Bring to the boil, lower the heat, and simmer for 30 minutes.
3
Add the rice noodles to a large pan of boiling salted water and cook according to packet instructions until tender but still retaining a bite. Drain in a colander and immediately toss with a little sesame oil to prevent them sticking.
4
Bring the broth to the boil and tip in the beef and bean sprouts, simmer for just 30 seconds then remove from the heat.
5
Divide the noodles among warm bowls and ladle the hot broth over them, dividing the beef and bean sprouts equally. Scatter over the spring onions, coriander and mint, then serve immediately with lime wedges.

762

kcal

Calories

Fat

106

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 500 g filet of beef, 1 piece fresh ginger, finely grated (2.5cm), 1 large garlic clove, crushed, 1 teaspoon sesame oil, and more.

Yes, Vietnamese Beef And Noodle Soup (Pho) falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Vietnamese Beef And Noodle Soup (Pho)

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions