Vietnamese Noodle Soup (Pho)

Serves 4


This fragrant Vietnamese noodle soup is traditionally popular for breakfast, lunch or dinner. You can substitute the beef for chicken and chicken stock, or use a vegetarian stock and add tofu.


  • 350g Beansprouts
  • 200g rice stick (or vermicelli) noodles
  • 250g braised beef brisket or cooked rump steak
  • 1 litre beef stock (made when cooking beef above)
  • 1 lemongrass stem (pale part only)
  • 1 garlic clove, thinly sliced
  • 2cm knuckle of ginger, julienned or sliced into matchsticks
  • 2cm knuckle of galangal, julienned or sliced into matchsticks
  • 1 red chilli, sliced
  • 100g mixed Asian mushrooms (such as oyster, wood ear fungus and shiitake)
  • 1 tablespoon fish sauce
  • Juice of 1 lime
  • Coriander and mint leaves, chopped



Blanch the Beansprouts in boiling water for 30; drain and set aside

Soak the noodles  until soft; drain and set aside

Add the lemongrass, garlic, ginger, galangal and chilli to the stock and gently simmer

After 1o minutes, add the mushrooms and cook for 3 minutes, then stir in the fish sauce and lime juice

Divide the noodles, Beansprouts and beef among the bowls

Ladle over the soup, then serve topped with coriander or mint

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