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Photo of Beef pho with cellophane noodles by WW

Beef pho with cellophane noodles

Total Time
35 min
15 min
20 min
It’s no wonder the Vietnamese prize this soup so highly. The mix of flavours between the beef, mint, ginger and chilli are a sweet, sour and savoury taste sensation!


Beef rump steak, raw

400 g, (buy 500g), fat trimmed, thinly sliced

Beef stock

4 cup(s), (1L), salt-reduced

Brown onion

1 medium, coarsely chopped

Star anise

2 individual

Fresh ginger

25 g, (5cm), thinly sliced


5 whole, pods, bruised

Glass or cellophane noodles

125 g

Bean sprouts

1 cup(s), (80g), trimmed

Fresh mint

2 tbs, finely shredded

Fresh coriander

2 tbs, finely shredded

Fresh red chilli

1 whole, deseeded, thinly sliced

Fresh basil

½ cup(s), (Thai), to garnish


  1. Combine stock, 2 cups (500ml) water, onion, star anise, ginger and cardamom in a large saucepan. Bring to the boil. Reduce heat and simmer, uncovered, for 10 minutes or until slightly reduced. Strain stock into a large saucepan. Discard solids.
  2. Add beef and noodles to stock mixture and bring to the boil. Reduce heat to medium and simmer, uncovered, for 5 minutes or until noodles are tender and beef is cooked to your liking. Stir in sprouts, mint and coriander. Ladle pho among serving bowls. Serve topped with chilli and basil.


TIP: You can use beef fillet or sirloin steak instead of rump.Thai basil has a purplish stem and a stronger flavour than regular sweet basil. It is available in the fresh herb section of most supermarkets. If unavailable you can use sweet basil.