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Photo of Vietnamese beef pho by WW

Vietnamese beef pho

PersonalPoints™ per serving
Total Time
1 hr 25 min
15 min
1 hr 10 min


Cinnamon quill

2 whole, sticks

Star anise

3 individual

Ground coriander

2 tsp, seeds

Fennel seeds

1 tsp

Fresh ginger

1 tbs, 5cm-piece, thinly sliced

White onion

1 medium, halved

Lean beef blade steak

360 g, (Buy 450g), fat trimmed

Fresh lemongrass

1 piece(s)

Beef stock cube

3 individual, to make 1.5L (6 cups) hot liquid stock

Fresh rice noodles

150 g

Bean sprouts

75 g

Green shallot(s)

4 individual, thinly sliced diagonally

Fresh red chilli

2 whole, thinly sliced

Fresh coriander

¼ cup(s), leaves


  1. Heat a large heavy-based saucepan over medium-low heat. Cook cinnamon, star anise, coriander seeds and fennel seeds, stirring, for 2 minutes or until fragrant.
  2. Add ginger and onion and cook, stirring, for 5-7 minutes or until charred all over. Add steak, lemongrass and stock and bring to the boil. Reduce heat and simmer, covered, for 1 hour or until the beef is very tender (see tips).
  3. Transfer beef to a plate. Using 2 forks, shred meat and set aside. Strain broth into a saucepan, discarding solids. Heat broth over medium heat. Add noodles and simmer for 2 minutes or until tender.
  4. Meanwhile, steam bean sprouts over a saucepan of boiling water for 2 minutes. Divide meat between 4 bowls. Ladle over noodles and broth. Serve topped with bean sprouts, shallots, chilli and fresh coriander.


TIPS: You could also cook this in a slow cooker on low for 4 hours. Remember to remove tough outer layer from the lemongrass before using. VARIATION: Add lime wedges to serve or swap beef for 450g skinless chicken breasts in Step 2 (reduce cooking time to 15 mins).