Pho Bo Vietnamese Beef Noodle Soup
A clear, fragrant beef broth with star anise and cinnamon, rice noodles and rare slices of steak.
- Time1 hr 15
- LevelMedium
- Costabout £2.91 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
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Method
- 1
Hold the onion halves and ginger over a gas flame or under a hot grill for 5 minutes, turning, until blackened in places. This gives the broth its smoky depth.
5 min - 2
Put the water, stock cubes, charred onion and ginger, star anise, cinnamon and cloves in a large pan. Bring to the boil, then simmer gently for 40 minutes.
40 min - 3
Strain the broth into a clean pan and stir in the fish sauce and sugar. Taste and add a little more fish sauce if it needs it. Keep it hot.
- 4
Soak the rice noodles in boiling water for 5 to 6 minutes until soft, then drain and divide between four deep bowls.
6 min - 5
Lay the raw steak slices over the noodles. Ladle the boiling broth over the top, which cooks the beef to a tender pink in about a minute.
- 6
Top with beansprouts, spring onion, coriander and chilli. Serve with lime wedges on the side.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.