Vietnamese beef pho

Serves: 4
Preparation Time: 20
Cooking Time: 10


1 L (4 cups) Campbell’s Real Stock – Beef

5 cm piece of ginger, halved

1 onion, thinly sliced

2 garlic cloves, sliced

3 star anise

1 cinnamon quill, lightly crushed

2 tablespoons caster sugar

80 mL (1/3 cup) fish sauce

350 g flat rice noodles

350 g beef fillet, thinly sliced

2 long red chillies, sliced

125 g bean sprouts

A handful each of basil, mint and coriander leaves

6 spring onions, thinly sliced 


1. Place Campbell’s Real Stock in a large saucepan with the ginger, onion, garlic, star anise, cinnamon, sugar, fish sauce and 1L (4 cups) water. Bring to the boil and simmer over medium-low heat for 10 minutes. Strain, discarding solids.

2. Meanwhile, cook noodles according to the packet instructions and drain well.

3. To serve, divide the noodles among 4 bowls and top with the sliced beef. Ladle over the hot stock, top with chilli, bean sprouts, basil, mint, coriander and spring onions.



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