Vietnamese Beef Pho


500ml beef stock

500ml water

2 spring onions, thinly sliced

1 carrot, thinly sliced

3cl ginger, thinly sliced

2 cloves garlic, thinly sliced

2 star anise

2 cloves

1 cinnamon stick

2 tbsp brown sugar

2 tbsp fish sauce

350g beef eye fillet, thinly sliced

150g rice noodles, blanched

1 bunch bok choy

1 chilli, thinly sliced

Coriander, to serve


Pour beef stock and water into a large saucepan. Add the spring onion, carrot, star anise, ginger, garlic, cinnamon, sugar and fish sauce. Bring to the boil then reduce heat to low and simmer for 30 minutes. Strain the liquid through a sieve then return to the pot.

Divide the rice noodles into 2 deep bowls and top with the eye fillet slices.

Bring the stock mixture back to boiling point, add the bok choy and cook for 1 minute.

Evenly pour the stock over the rice noodles and beef then top with the bok choy, chilli and coriander.

Serves 2

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