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Recipes > Vietnamese Beef Pho

<a href='../pages/recipes.php' title='Recipes'>Recipes</a> > Vietnamese Beef Pho

In this classic soup, paper-thin slices of beef are cooked with rice noodles in individual serving bowls into which hot beef stock, herbs and spices have been added.


  • 3.5L (6 3/8 pints) beef stock
  • 1 large onion, sliced into rings
  • 6 slices fresh root ginger
  • 1 stalk lemon grass
  • 1 cinnamon stick
  • 1 teaspoon whole black peppercorns
  • 500g (1 1/4 lb) beef sirloin steak, cut into thin slices
  • 225g (8 oz) beansprouts
  • 1 bunch fresh basil, leaves only
  • 1 bunch fresh mint, leaves only
  • 1 bunch fresh coriander, chopped
  • 3 fresh green chillies, sliced into rings
  • 2 limes, cut into wedges
  • 1 (500g) packet dried rice noodles
  • hoisin sauce to serve
  • hot sauce to serve
  • fish sauce to serve
  • Preparation Method

    1. In a large stockpot, combine stock, onion, ginger, lemon grass, cinnamon and peppercorns. Bring to the boil, reduce heat and cover. Simmer for 1 hour.

    2. Arrange beansprouts, mint, basil and coriander on a platter with chilies and lime.

    3. Soak the noodles in hot water to cover for 15 minutes or until soft. Drain. Place equal portions of noodles into 6 large soup bowls, and place raw beef on top. Ladle hot stock over noodles and beef. Pass platter with garnishes and sauces.