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Easy Vietnamese Beef Pho

Easy Vietnamese Beef Pho

Easy Vietnamese Beef Pho

Easy Vietnamese Beef Pho. Treat your tastebud’s to a warming asian broth with this Easy Vietnamese Beef Pho. 

Serves 2



21⁄2 cups beef stock

3 cups water

1 onion, thinly sliced

1 carrot, thinly sliced

2 star anise

5cm piece ginger, peeled, sliced

2-3 coriander roots

2 garlic cloves, sliced

1 cinnamon quill

3 tbsp sugar

2-3 tbsp fish sauce


1 pack Silver Fern Farms Flat-Iron Steaks, very thinly sliced

150g fresh or dried rice noodles, blanched

150g baby bok choy

1 cup bean sprouts, 1⁄2 cup Vietnamese mint leaves, 1⁄2 cup coriander leaves, 1 red chilli, thinly sliced, lime wedges and hoisin sauce, to serve


Pour beef stock into a large saucepan. Add water, onion, carrot, star anise, ginger, coriander roots, garlic, cinnamon, sugar and fish sauce. Bring to the boil, then reduce heat to low. Cover and simmer for 30 minutes. Strain, discard dregs. Season with salt and freshly ground pepper.

Meanwhile, divide rice noodles into 2 large bowls. Top with raw flat-iron steak slices. Bring stock mixture back to boiling point. Add bok choy and cook for 1 minute.

Ladle boiling stock over rice noodles and beef. This will be enough to cook the slices medium-rare. To serve, top with bok choy, bean sprouts, herbs and chilli (leave seeds in if you prefer more heat). Serve with lime wedges and hoisin sauce

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