Vietnamese Beef Pho


Tenina Holder

Posted July 3, 2020 (Last updated January 12, 2022)



Total Time

1hrs 10mins



I love this recipe. I have heard tales about Pho that made me always curious, and then I tried it and was underwhelmed. THEN, I went to Vietnam.


  • Lemongrass stalk icon
    Lemongrass stalk2trimmed, rinsed
  • Shallot icon
  • Onion icon
  • Cardamom pods icon
    Cardamom pods4
  • Rib-eye steak icon
    Rib-eye steak600 gfinely sliced
  • Shallot icon
  • Green chili icon
    Green chili1diced
  • Red chili icon
    Red chili1diced
  • Green onion icon
    Green onion2finely sliced
  • Lime icon
  • Rice noodles icon
    Rice noodles500 g
  • Water icon
    Wateras needed
  • Beef stock icon
    Beef stock1.5 L
  • Ginger icon
    Ginger20 g
  • Cinnamon stick icon
    Cinnamon stick2
  • Star anise pod icon
    Star anise pod2
  • Extra virgin olive oil icon
    Extra virgin olive oil20 g
  • Garlic clove icon
    Garlic clove3
  • Pink himalayan salt icon
    Pink himalayan salt1 pinch
  • Golden caster sugar icon
    Golden caster sugar1 teaspoon
  • White wine vinegar icon
    White wine vinegar200 g
  • Bean sprouts icon
    Bean sprouts100 g
  • Fresh herbs icon
    Fresh herbs1 handful

  • 1. Pre-heat oven - 220°C
  • 2. Line an oven tray with baking paper
  • 3. Prepare rice noodles according to package directions and set aside
  • 4. Place beef stock into the Thermomix bowl
  • 5. Heat - approx 10 min, Varoma, speed 3
  • 6. Meanwhile, place all aromatics ingredients onto the oven tray and drizzle with EVOO
  • 7. Broil - 10 min, 220°C
  • 8. Add to the boiling stock
  • 9. Cook - approx 20 min, varoma, reverse gentle stir
  • 10. Strain the pho
  • 11. Heat - approx 5 min, Varoma, speed 1
  • 12. Place the sliced raw beef into the stock and rest while you get everything else ready
  • 13. The beef will cook in the stock
  • 14. Make the pickle by combining all ingredients together in a small bowl
  • 15. To assemble, pour the pho into bowls, add rice noodles, bean shoots, spring onion and herbs
  • 16. Serve with the pickle and lime on the side

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