Vietnamese Beef Pho

Photography: Tango | Food Styling: Michelle Diamond | Prop Styling: Caroline Simon

  • Total time 30 minutes
  • Portion size 4 servings



Season steak with salt and pepper. In wok or large saucepan, heat 2 tsp oil over medium-high heat; cook steak, turning halfway through, about 6 minutes for medium-rare, or until cooked as desired. Transfer to cutting board; cover lightly with foil and let stand for 10 minutes. Slice against the grain; keep warm.

Meanwhile, in wok, heat remaining oil over medium-high heat; cook onion, coriander seeds, fennel seeds, mushrooms and ginger, stirring, for 4 minutes. Add broth and 11⁄2 cups water; bring to boil, scraping up browned bits from bottom of pan. Add carrot, bok choy and fish sauce; reduce heat and simmer until vegetables are tender-crisp, 2 to 3 minutes.

Place vermicelli in heat-resistant bowl; pour in enough boiling water to cover. Let stand for 5 minutes; drain well. Divide noodles among bowls; ladle soup into bowls. Arrange steak on top; sprinkle with green onions. Serve with sriracha. Serve with lime wedges (if using).

Nutritional facts PER SERVING: about

  • Iron 3 mg
  • Fibre 4 g
  • Sodium 475 mg
  • Sugars 3 g
  • Protein 30 g
  • Calories 550
  • Total fat 10 g
  • Cholesterol 50 mg
  • Saturated fat 2 g
  • Total carbohydrate 84 g
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Lunch & Dinner

Vietnamese Beef Pho