[{"type":"span","children":[{"text":"Join now"}]}]

Get up to 70% off*!

*On Core & Premium 12 month plans only. Offer ends 18/06/24. See terms.
Photo of Chilli beef pho by WW

Chilli beef pho

Total Time
35 min
15 min
20 min
A Vietnamese staple, pho (say “fahr”) is a fragrant broth poured over soft noodles and slivers of tender meat. It's like nothing you've ever tasted before


Dry rice noodles

200 g

Fresh red chilli

2 whole, thinly sliced

Beef stock

6 cup(s), (1.5L)

Lime juice

¼ cup(s), (60ml)

Fish sauce

¼ cup(s), (60ml)

Caster sugar

1 tbs

Cinnamon quill

1 whole

Star anise

2 individual

Fresh red chilli

1 whole, halved

Snow peas

150 g, halved

Sugar snap peas

150 g, halved

Beef fillet (tenderloin), raw

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

Green shallot(s)

2 individual, (green) thinly sliced

Fresh basil



  1. Cook noodles in a large saucepan of boiling salted water, following packet instructions, or until just tender. Drain.
  2. Meanwhile, halve 1 chilli and place in a large saucepan with stock, juice, fish sauce, sugar, cinnamon and star anise. Bring to the boil over medium-high heat. Boil, covered, for 10 minutes. Add snow and sugar snap peas and cook for 1 minute. Remove and discard cinnamon stick, star anise and chilli.
  3. Thinly slice remaining chilli. Divide noodles and beef among serving bowls. Pour over hot stock mixture. Serve topped with sliced chilli, shallots, bean sprouts and basil.


TIP: The beef is easier to slice if partially frozen. If your meat is fresh, place it in the freezer for 30 minutes before slicing with a sharp knife. Make sure it is fully defrosted before placing in serving bowls.Star anise is a star-shaped spice with a strong aniseed flavour. It is available in the spice aisle of most supermarkets.