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Photo of Beef pho by WW

Beef pho

Total Time
35 min
15 min
20 min
Fragrant spices, tender beef, fresh chilli: get carried away with the authentic taste of Vietnam in this classic soup.


Beef stock

4 cup(s), (1L)

Cinnamon quill

1 whole

Star anise

1 individual

Fresh ginger

20 g, (5cm piece)

Soy sauce

1 tbs

Bok choy

1 bunch(es), baby

Dry rice noodles

200 g, (flat)

Beef rump steak, raw

360 g, thinly sliced, fat trimmed (buy 400g)

Fresh mint

¼ cup(s)

Fresh coriander

½ cup(s)

Fresh red chilli

1 whole, deseeded, thinly sliced

Green shallot(s)

1 individual, thinly sliced


  1. Add stock, cinnamon, star anise, ginger, soy sauce and 2 cups (500ml) water to a large saucepan. Bring to the boil, reduce heat to low and simmer, uncovered, for 15 minutes. Add baby bok choy and cook for 1 minute or until just wilted.
  2. Meanwhile, place noodles in a heatproof bowl and cover with boiling water. Stand for 3–5 minutes or until softened. Drain noodles and divide among 4 serving bowls. Top with thinly sliced beef and ladle over hot broth. Serve pho sprinkled with fresh mint, coriander, chilli and shallots.