Easy Beef Pho

Easy Beef Pho recipe! Pho, a traditional Vietnamese noodle soup, is renowned for its rich broth, aromatic spices, tender beef, and fresh herbs. And the best part? You don't need to spend hours simmering broth to enjoy this delicious dish!

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Course: Dinner, Soup

Cuisine: Asian, Vietnamese

Keyword: Beef Pho, Pho, Vietnamese Noodle Soup

Prep Time: 10

Cook Time: 30

Servings: people

Calories: 486kcal

Equipment

1 large heavy bottomed pot or wok

Ingredients

Beef Pho

1 onion halved
4 inch piece of ginger halved
500 mls boiled water
1 pho stock cube
1 litre chicken stock
500 mls bone broth
1 star anise pod
3 whole cloves
1 cinnamon stick
1 tsp coriander seeds
1 tsp sugar
1 tbsp fish sauce
250 grams eye fillet (tenderloin) very thinly sliced
250 grams Banh Pho (rice noodles)

To serve

2 cups bean sprouts
4 sprigs fresh mint
4 tbsp fresh coriander (cilantro) leaves picked
4 tbsp shallots (scallions) finely chopped
3 birds eye chilli finely chopped
4 lime wedges
hoisin Sauce
sriracha Sauce

Instructions

Heat the pot or work to medium/ high heat and dry fry the onion and ginger until it becomes slightly charred (about 4 minutes on each side).
Next pour in water, stock cube, chicken stock, bone broth, spices, sugar and fish sauce then cover and simmer for 30 minutes to let the flavours infuse.
While stock is simmering thinly slice the beef. To prepare the rice noodles; place them in a bowl and pour over water that has just been boiled. Leave for 10 minutes until soft but still firm and holding together.
After 30 minutes remove ginger, onion and spices from the pot so your are just left with the broth and bring to a rapid boil.
Divide noodles between the bowls and top with thinly sliced beef then ladle hot broth over the top until noodles and beef are submerged the beef will change colour as it goes from raw to cooked.
Serve steaming hot with bean sprouts, herbs, shallots, chilli, lime wedges and sauces in the middle of the table so everyone can help themselves and adjust to their tastes.

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