Beef Pho

READY IN: 6hrs 30mins




  • Place beef and/or bones in a large stock pot and cover with cold water. Cover and bring to the boil. Boil rapidly for 5 mins and then remove bones and rinse them in a colander. Pour away water and clean stock pot thoroughly. (This steps removes impurities and ensures a clear soup).
  • Place meat/bones back into stock pot and cover with water. Place on a medium heat.
  • Toast all of the dried spices in a dry frying pan until fragrant (2-3 mins) and then lightly crush in a pestle and morter. Wrap in muslin, secure and place into stock pot.
  • Add sliced ginger and bruise lemongrass stalks before adding to stock pot.
  • Blacken onions under a hot grill and then add.
  • Bring to boil, turn down to barely simmering and simmer uncovered for at least 5 hours.
  • Strain and reserve the cooking liquid. Can retain any oxtail or shin meat for the soup and discard the remainder of the stock pot ingredients.
  • Strain the liquid through a muslin cloth into a large sauce pan. Add sugar, 2 tblsp fish sauce and salt to taste.
  • To assemble: add cooked noodles, beansprouts and finely sliced raw steak to a deep noodle bowl. Pour over boiling hot stock (this will just cook the steak).
  • Add the sliced chilli, spring onion and fresh herbs. Add fish sauce, soy sauce, sesame oil  and freshly squeezed lime juice to taste.