Up your soup game with this easy Vietnamese pho! With rice noodles, lean beef and irresistible aromatic herbs, this is perfect for a super quick and ultra-satisfying lunch or dinner.
Ingredients
- 100 g flat rice noodles
- 2 cups beef stock
- 2 spring onions thinly sliced
- 1 tsp ginger minced
- 1 tsp sweet chilli sauce *to taste
- 2 tbs lime juice
- 2 tbs fish stock
- 100 g bean sprouts
- 1/4 cup coriander
- 1/4 cup fresh Thai basil
- 1/4 cup mint leaves
- 200 g roast beef, thinly sliced
- 1 cup water
Method
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Step 1Soften noodles in a bowl of boiling water, as per packet directions.
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Step 2In a saucepan, heat consomme or stock with 1 cup of water, add ginger, chilli sauce, spring onions, fish sauce and lime juice, and simmer until spring onions have softened.
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Step 3Divide noodles, bean sprouts, sliced beef and herbs between two bowls, then ladle over the broth and serve.
Recipe Notes
Use beef stock or consomme. I also use leftover steak, or shaved roast beef from the deli to make this a quick dinner.
What is the best beef to use for pho?
This recipe uses cooked roast beef, so it's great for leftovers, or you can buy thinly sliced roast beef from the deli section of the supermarket. You could also use steak – just cook in a frypan until cooked to your liking, then thinly slice and add to the soup.
Is pho healthy?
With a clear broth, rice noodles, lean meat and plenty of herbs, pho can be a healthier option. The broth is usually high in sodium, so keep an eye on your portion sizes, and make sure to choose lean beef to add to the soup.
If you like the sound of this recipe, you might also like these Chicken Spring Rolls.
Recipe Reviews (2)
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