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Photo of Beef pho topped with chilli by WW

Beef pho topped with chilli

Total Time
25 min
25 min
0 min
This hearty soup is on the table in less than half an hour.


Dry rice noodles

200 g, wide variety

Beef fillet (tenderloin), raw

320 g, (Buy 400g) fat trimmed, very thinly sliced

Chicken stock powder

3 tsp

Fish sauce

1 tbs

Lime juice

1 tbs

Green shallot(s)

2 individual, thinly sliced

Fresh red chilli

1 whole, deseeded, thinly sliced

Bean sprouts

150 g

Fresh coriander

1 cup(s), leaves


1 medium, cut into wedges, to serve


  1. Place the noodles in a heatproof bowl or large saucepan. Add enough boiling water to cover. Set aside for 10 minutes to soak. Drain and divide among serving bowls. Divide the beef among the bowls.
  2. Place the stock powder, fish sauce and lime juice in a large heatproof jug or a saucepan. Add the 1.5L boiling water and, working quickly, stir to combine then pour over the beef. (This piping-hot beef mixture cooks the beef. To make sure it cooks evenly, avoid piling up the beef in the bowls.)
  3. Top with the shallot, chilli, bean sprouts and coriander. Serve with lime wedges.


SERVING SUGGESTION: A crunchy Asian salad mix drizzled with lime juice.