Recipe by Amira Georgy
This classic Vietnamese soup called Beef Pho is easy to make at home – the cheat is the stock. In our recipe, we use a good quality brand and spike it with star anise and cinnamon, then stir in lime juice and fish sauce for an authentic flavour.
SERVES 4 PREPARATION 10 mins COOKING 15 mins
HALVE IT / LOW IN KILOJOULES / LOW IN SATURATED FAT / GLUTEN FREE
- measuring cups
- chef’s knife
- chopping board
- measuring spoons
- large saucepan
- large heatproof bowl
- 3 cups (750ml) salt-reduced beef stock
- 2 star anise
- 1 cinnamon stick
- 5cm piece ginger, peeled, thinly sliced
- 1 tbsp fish sauce
- 1 tbsp salt-reduced soy sauce
- juice of 1 large lime
- 200g packet dried pad Thai or rice stick noodles
- 1 small white onion, thinly sliced
- 250g thick porterhouse steak, trimmed, very thinly sliced
- 1 cup (80g) beansprouts, to serve
- coriander sprigs, to serve
- Combine stock, star anise, cinnamon, ginger and 3 cups water in a large saucepan. Bring to boil on high heat. Reduce heat to medium-low and simmer, uncovered, for 10 mins, until reduced slightly. Stir in fish sauce, soy sauce and lime juice.
- Meanwhile, place noodles in a large heatproof bowl. Cover with boiling water and stand for 5 mins, until softened. Drain.
- Divide noodles, onion and steak between four serving bowls. Ladle over hot broth and top with beansprouts and coriander. Serve.
Freeze the steak for 10 minutes to firm slightly, as it makes it much easier to thinly slice.
Make sure the broth is piping hot before adding it to the bowls – the heat from the soup is what cooks the beef.
Nutrition info (per serving):
1241 kilojoules, 4g total fat (1g sat fat), 43g carbohydrate (2g sugar), 1g fibre, 22g protein, 1334mg sodium. Read more about our Nutrition Information.