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Photo of Vietnamese beef pho by WW

Vietnamese beef pho

8
Points®
Total Time
1 hr 30 min
Prep
15 min
Cook
1 hr 15 min
Serves
4
Difficulty
Moderate
Pronounced ‘fuh’, this popular Vietnamese noodle soup is a hit. With loads of flavour from the fresh herbs and spices, this will soon become a favourite!

Ingredients

Cinnamon quill

2 whole, sticks

Star anise

3 individual

Coriander seeds

2 tsp

Fennel seeds

1 tsp

Fresh ginger

1½ tbs, 5cm piece, thinly sliced

White onion

1 medium, halved

Beef, blade steak, raw

405 g, (Buy 450g), fat trimmed

Fresh lemongrass

1 piece(s), stick, bruised, (see tip)

Beef stock

6 cup(s), hot, (1.5 Litres)

Vermicelli rice noodles

100 g

Bean sprouts

75 g, fresh

Green shallot(s)

4 individual, thinly sliced

Fresh red chilli

2 whole, (long chillies), thinly sliced

Fresh coriander

¼ cup(s), leaves

Lime(s)

1 medium, wedges to serve

Instructions

  1. Heat a large heavy-based saucepan over medium–low heat. Cook cinnamon, star anise, coriander and fennel seeds, stirring, for 2 minutes or until fragrant. Add ginger and onion and cook, turning occasionally, for 5–7 minutes or until lightly charred.
  2. Add steak, lemongrass and stock and bring to the boil. Reduce heat and simmer, covered, for 1 hour or until the beef is very tender.
  3. Transfer beef to a plate. Using 2 forks, shred meat and set aside. Strain broth into a clean saucepan, discarding solids. Heat broth over medium heat. Add noodles and simmer for 2 minutes or until tender.
  4. Divide meat between 4 bowls. Ladle over noodles and broth. Top with bean sprouts, shallots, chilli and coriander leaves. Serve with lime wedges.

Notes

COOK'S TIP: To prepare lemongrass, remove the tough outer layer, trim the base and dark green tops, then bruise stem with a meat mallet or the flat side of a large knife.

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