Vietnamese Beef Pho

cooking-time30 mins cooking-servings2 SERVINGS


  • 200g Beef Shabu Shabu
  • 750ml beef stock
  • 2 cloves garlic, peeled and bashed flat with the back of knife
  • 1 thumb-sized piece ginger, sliced
  • 2 red chillies, sliced
  • 1 star anise
  • 1 stick cinnamon
  • 1 bunch spring onions, sliced
  • 1 tsp fish sauce
  • 100g BROWN RICE flat noodles
  • Handful of beansprouts

To serve:

  • Coriander leaves
  • Lime wedges
  • Hoisin sauce (optional)
  • Sriracha chilli sauce (optional)


  1. Bring stock, garlic, ginger, half the chilli, star anise, cinnamon and half the spring onions to a boil for 15 minutes.
  2. Strain, discard solids and bring the mix back to a boil. Season with fish sauce.
  3. Pour a kettle of boiling water over the noodles and leave to soak for 10 minutes.
  4. Drain and rinse noodles. Then portion noodles between 2 bowls.
  5. Add steak and beansprouts to the simmering stock and remove from heat. The stock will continue to cook in the residual heat.
  6. Spoon over the noodles and add the remaining spring onions, chilli. Add coriander and lime wedges to each bowl.
  7. Serve with hoisin and sriracha sauce (optional).

Beef Shabu Shabu

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