Pho Bo (Vietnamese Beef Noodle Soup)

Pho (or Fer) can be found across Vietnam and is eaten as a breakfast of mid morning meal, often at side of the road stall or food cart. Recipes range from village to village and family to family. It is a delicious filling meal that is a staple of the Vietnamese diet. Pho Ga (Chicken Pho) is the most common and traditional however this beef version is quick and easy to pull together for a filling healthy meal.

Ingredients (serves 4)

For the Broth
4 cups of beef stock
1 onion sliced
2 garlic cloves sliced
5cm piece ginger peeled and sliced
2 cinnamon quills
3 star anise
1 tbsp sugar
1/3 cup fish sauce
For the Noodles
375g pkt rice noodles
650g beef fillet, excess fat trimmed
For the condiments
200g bean sprouts
4 green onions, ends trimmed, thinly sliced diagonally
2-4 small fresh red chillies (or to taste), thinly sliced
Thai basil leaves
A Handful of Mint
1 Lemon or Line quartered


Combine beef stock, fish sauce, onion, garlic, ginger, cinnamon, sugar, star anise and 1litre of water in a large saucepan over high heat. Bring to the boil. Reduce heat to medium and simmer on a low heat for 20 minutes. Strain, discarding solids. Return broth to saucepan and keep at a simmer.
While the stock is simmering slice the raw beef into very thin slices – it is easiest to do this while the meat is partially frozen.
Meanwhile, cook rice noodles in a large pan of boiling water until just tender. Drain well.
Divide noodles among serving bowls, add the raw beef and spoon the hot broth over the top, the heat of the broth will cook the beef.
Top with bean sprouts, spring onion, chilli, mint and a squeeze of lime / lemon juice.
Serve immediately.