Vietnamese Beef Pho

Packed full of Asian flavour, this broth made with sirloin steak and noodles is a must-have dish for any world food enthusiast.


  • 1l beef stock
  • 1 onion, peeled and quartered
  • 1 thumb-sized piece of fresh ginger, peeled
  • 1 cinnamon stick
  • 2 star anise
  • 1 tsp coriander seeds
  • 1/2 tsp cloves
  • 230g sirloin steak
  • 1 tsp sugar
  • 1 tbsp fish sauce
  • 1.5 tbsp soy sauce
  • 200g rice noodles
  • 2 spring onions, shredded
  • 1 small red chilli, finely sliced
  • Small handful of basil
  • Small handful of coriander
  • 1 lime, cut into wedges


  1. Grab a saucepan and pour in the beef stock, along with another 500ml of water. 
  2. In a frying pan, throw in the onion and ginger and cook over a high heat for about 5 minutes until charred on all sides, then add to the beef stock. 
  3. Using the same frying pan, toast the spices for 2-3 minutes and, once they begin to release their fragrance, add these to the beef stock as well. Bring the stock to a boil and simmer for 30 minutes before straining.
  4. In the meantime, trim any visible fat from the steak and wrap in cling film. Place in your freezer for 15 minutes – this will make it super easy to slice thinly. Once sliced, cover it in cling film again and then pop it in the fridge.
  5. Taste the beef stock and season using the sugar, fish sauce and soy sauce. Cook the noodles according to their packaging, and divide between two bowls, topping each with the sliced beef.
  6. Bring the stock back to the boil, and then pour into the bowls – the heat from the stock will cook the beef.
  7. Top each dish with the spring onions, chilli and herbs. Finish with a squeeze of lime over the top.

Lead image: thesomegirl via Getty images.