Quick Beef Pho | sheerluxe.com

Quick Beef Pho

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Prep Time: 15 Minutes | Cooking Time: 25 Minutes

Serves 4

Pho is a classic Vietnamese soup of spiced broth, rice noodles, herbs and thinly sliced meat. This warming dish is surprisingly simple to make at home, as long you have some beef stock on hand. You can prepare pho’s classic accompaniments of hot chillies, fresh herbs and lime while the beef stock warms on your stove and takes on the characteristic flavours of coriander, fennel, cinnamon and cloves.


  • 680g (1lb 8oz) of top sirloin
  • 1 onion, halved
  • 5cm (2 inch) piece of fresh ginger
  • 2 pods of stair anise
  • 7 cm (3 inch) of cinnamon stick
  • 1 tsp of whole coriander seeds
  • 1⁄2 tsp of fennel seeds
  • 2 whole cloves
  • 2 litres (8 cups) of beef broth
  • 60ml (1⁄4 cup) of fish sauce
  • 225g (8oz) of dried Vietnamese-style flat rice noodles
  • 4 spring onions, cut diagonally into 2.5 cm (1 inch) slices
  • 1 bunch of coriander
  • 1 bunch of Thai basil
  • 1 bunch of mint
  • 2 limes, quartered
  • 2 jalapeño chillies, thinly sliced
  • 60ml (1⁄4 cup) of hoisin sauce, to serve
  • 60ml (1⁄4 cup) of sriracha sauce, to serve


  1. Place the meat in the freezer; this will make it easier to slice thinly.
  2. Drop the onion and ginger along with the star anise, cinnamon, coriander seeds, fennel seeds and cloves into a 3.8 litre pot, then pour the broth over the vegetables and spices. Add the fish sauce and bring it all to a simmer over a medium-high heat.
  3. While the broth simmers, place the rice noodles in a deep mixing bowl and cover them with boiling water. Leave them in the hot water for about 10 minutes, until tender, but not mushy. When tender, drain the noodles in a colander.
  4. While the rice noodles soak in the hot water and the broth simmers, arrange the spring onions on a serving platter. Separate the leaves of coriander, Thai basil and mint from their stems. Arrange the herbs, limes and jalapeño chillies on the serving platter alongside the spring onions.
  5. Remove the meat from the freezer and slice it against the grain into wafer-thin pieces. Arrange the sliced meat in a small bowl. Spoon the hoisin sauce and sriracha sauce into separate bowls.
  6. Divide the noodles between four serving bowls, then strain about 375 ml (1/2 cup) of broth over the noodles, taking care that none of the whole spices from the simmering broth make their way into the bowls.
  7. Serve the bowls of steaming-hot noodle soup. Encourage everyone at the table to add their own herbs, chillies and meat, and sriracha and hoisin sauce.


Recipe courtesy of Broth & Stock From The Nourished Kitchen by Jennifer McGruther (Hardie Grant, £16.99)