Beef Noodle Soup (Pho)

Beef Noodle Soup (Pho)

This Vietnamese Beef Noodle Soup is a great way of serving something different for dinner and introducing steak to your little ones. Made all the better with a fabulous broth that is packed full of classic Asian flavours.
  • 30 MINS

    Cooking Time

  • Easy


  • 10 MINS

    Prep Time

  • 4 People


  • For the broth
  • 2 Knorr Beef Stock Pot
  • 3 tablespoons fish sauce
  • 1 tsp ground cinnamon
  • 1 star anise
  • 2 inches fresh ginger, peeled and sliced
  • 5 cloves garlic, squashed with the flat of a knife
  • 2 shallots, peeled and chopped
  • 1 red chilli, deseeded and chopped
  • 2 tbsp brown sugar to taste
  • 1 tbsp soy sauce
  • For the rest of recipe
  • 500 grams rice noodles
  • 400 grams fillet steak
  • 300 grams beansprouts
  • to garnish
  • 1 lime cut into wedges
  • 1 bird's eye chilli sliced
  • handful coriander leaves roughly chopped

  1. Dissolve 2 Knorr® Beef Stock Pots in 1litre of boiling water.

  2. Place all of the broth ingredients in a saucepan, add the Knorr Beef Stock, bring to the boil then reduce to a medium heat for approximately 15 minutes or until it has reduced down to about a 1/3 before passing through a sieve.

  3. Rub the beef with oil and season with salt and pepper. Sear in a very hot pan for 2-3 mins each side. Allow to rest, then slice.

  4. Cook noodles as per pack instructions.

  5. Blanch the beansprouts for 2 mins in boiling water.

  6. Add noodles and sliced beef to a bowl.

  7. Ladle in the broth and scatter with bean sprouts, coriander and chilli to garnish.

  8. Serve lime wedges and extra soy sauce on the side.

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