Photo of Vietnamese beef pho by WW

Vietnamese beef pho

Points® value
Total Time
1 hr 25 min
15 min
1 hr 10 min
The slow-cooked beef in this recipe is meltingly tender and full of flavour – it’s well worth the wait!


Cinnamon Stick

2 stick(s)

Star Anise

3 individual

Coriander seeds

2 teaspoon(s)

Fennel Seeds

1 teaspoon(s), level

Root Ginger

2 inch slice(s), peeled and finely sliced


1 medium, halved

Beef Braising Steak, Lean, raw

450 g

Lemon grass stems

1 individual, trimmed, and tough outer layer removed

Beef stock cube(s)

1 cube(s), 1.5 litres stock

Rice Noodles, dry

150 g


75 g

Spring Onions

4 medium, trimmed and sliced on the diagonal

Chilli, green or red

2 individual, thinly sliced

Coriander, fresh

1 tablespoon(s)


1 medium, cut into wedges


  1. In a heavy-based pot placed over a low-medium heat, dry-fry the cinnamon, star anise, coriander seeds and fennel seeds for 2 minutes until fragrant.
  2. Add the ginger and onion to the frying pan and cook for 5-7 minutes, stirring, until charred all over. Add the steak, lemon grass and stock. Cover and simmer gently over a very low heat for about an hour until the beef is very tender. You could also cook this in a slow cooker on low for 4 hours.
  3. Lift out the beef, shred and set aside. Strain the broth into a pot, discarding the aromatics and onion. Add the noodles. Steam the beansprouts over a pan of boiling water for 2 minutes.
  4. Divide the meat between 4 bowls, then ladle over the noodles and broth. Serve topped with the beansprouts, spring onions, chillies and coriander, with lime wedges for squeezing.