Vietnamese Beef Pho
Pho is a popular soup that people often think can't be made at home. We're here to show you that not only is it possible, it is also easier than you think. This is a great soup to prepare for guests – simple yet impressive!
Recipe Tester Feedback: "I really love pho, and this recipe is so easy to make! This will definitely be a regular in our house. I highly recommend using a good quality beef stock as it will make all the difference." - Shannah
No: Gluten / Dairy / Egg / Nuts
Preparation Time 10 minutes + 1 hour freezing time
Cooking Time 25 minutes
Can be frozen
- steak of choice - 600g
- beef stock - 1L, good quality liquid
- fish sauce - 1 Tbsp, (*ensure GF if required)
- palm sugar - 1 Tbsp
- cinnamon - 1, stick
- star anise - 3, pods
- lemongrass - 1, stalk, roughly chopped
- ginger - 3cm piece, peeled
- rice noodles - 400g, thin
- bean sprouts - 150g
- fresh coriander - 1/2, leaves
- chillies - 2, thinly sliced
- spring onions - 5, thinly sliced
- lime - wedges
- Place steak (600g) in the freezer to freeze for 1 hour. This will help you cut thin slices.
- Place beef stock (1L), fish sauce (1 Tbsp) and sugar (1 Tbsp) into the bowl. Set the internal steaming basket in place.
- Add the cinnamon stick (1), star anise (3), lemongrass (1 stalk) and ginger (3cm piece) into the basket. Program 25 minutes / 100C / Speed 2.
- Rehydrate noodles (400g) according to packaging. Drain and divide between 4 bowls.
- Remove beef from freezer and slice into paper thin slices.
- Once broth has finished cooking, remove the internal steaming basket and discard the contents.
- Place beef slices into the mixer bowl and allow to sit until cooked through.
- Serve pho over noodles and top with garnishes of choice.