Vietnamese pho

Vietnamese pho

45 ratings

Emily, event manager


„Eating pho always reminds me of my trips to Vietnam. There is nothing quite like the rich broth, slippery noodles, and fresh herbs to warm you from the inside out.“

Difficulty

Easy 👌
50
min.
Preparation
0
min.
Baking
0
min.
Resting

Ingredients

Servings:-6+
1½ l
beef stock
400 g
stewing beef (e.g., chuck or shank)
300 g
beef (loin)
150 g
rice noodles (broad)
1
carrot
2 cloves
garlic
2 tbsp
ginger
3 stalks
green onions
1 tbsp
fennel seed (ground)
2
chilis
50 ml
fish sauce
½ bunch
cilantro
salt
pepper
vegetable oil for frying
Metric
Imperial
  • 1½ l beef stock
  • 400 g stewing beef (e.g., chuck or shank)
  • 300 g beef (loin)
  • 150 g rice noodles (broad)
  • 1  carrot
  • 2 cloves garlic
  • 2 tbsp ginger
  • 3 stalks green onions
  • 1 tbsp fennel seed (ground)
  • 2  chilis
  • 50 ml fish sauce
  • ½ bunch cilantro
  • salt
  • pepper
  • vegetable oil for frying

Utensils

  • large saucepan
  • cooking spoon
  • cutting board
  • knife

Enjoy with

Sauvignon Blanc, New Zealand
Pair this dish with a New Zealand Sauvignon Blanc from the Marlborough region. Its grapefruit, lemongrass, and bell pepper aromas work with the dish’s cilantro and green onion.

Nutrition per serving

Cal
447
Protein
26g
Fat
27g
Carb
26g

Step 1/3

Cut stewing beef and carrot into cubes. Mince garlic and ginger. Finely chop green onions, chili, and cilantro. Cut beef loin into very thin slices.
  • 400 stewing beef
  • 1 carrot
  • 2 cloves garlic
  • 2 tbsp ginger
  • 3 green onions
  • 2 chilis
  • ½ bunch cilantro
  • 300 beef
  • cutting board
  • knife

Cut stewing beef and carrot into cubes. Mince garlic and ginger. Finely chop green onions, chili, and cilantro. Cut beef loin into very thin slices.

Step 2/3

Briefly sear cubed beef in batches in some vegetable oil. Deglaze with beef stock. Add fennel seed and let simmer for approx. 25 - 30 min. Add rice noodles, carrot, garlic, ginger, chili, and fish sauce and simmer for approx. 5 – 8 min. or until the noodles are tender.
  •  beef stock
  • 1 tbsp fennel seed (ground)
  • 150 rice noodles (broad)
  • 50 ml fish sauce
  • large saucepan
  • cooking spoon

Briefly sear cubed beef in batches in some vegetable oil. Deglaze with beef stock. Add fennel seed and let simmer for approx. 25 - 30 min. Add rice noodles, carrot, garlic, ginger, chili, and fish sauce and simmer for approx. 5 – 8 min. or until the noodles are tender.

Step 3/3

Add sliced beef and green onions and simmer for approx. 3 – 5 min. until the beef is just cooked. Add cilantro, salt, and pepper to taste. Enjoy!
  • salt
  • pepper

Add sliced beef and green onions and simmer for approx. 3 – 5 min. until the beef is just cooked. Add cilantro, salt, and pepper to taste. Enjoy!