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Photo of Vietnamese beef pho by WW

Vietnamese beef pho

9
Points® value
Total Time
1 hr 25 min
Prep
15 min
Cook
1 hr 10 min
Serves
4
Difficulty
Easy
The slow-cooked beef in this recipe is meltingly tender and full of flavour – it’s well worth the wait!

Ingredients

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

Onion

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

Beansprouts

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)

Lime

1 medium, cut into wedges

Instructions

  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.

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