Quick Vietnamese Pho Noodle Soup

with Steak Strips
Calorie smart
In this pho recipe, we've stuck as closely as possible to the traditional Vietnamese soup we all know and love! To save time, we've added a few shortcuts.
Cooking time: 30 min
Cals 515 · Prot 46 · Carbs 67 · Fat 6
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Brown onion
1 Piece
Garlic cloves
2 Piece
30 Grams
Star anise
2 Piece
Cinnamon stick
1 Piece
Cardamom pods
4 Piece
Coriander seeds
2 Grams
Beef stock
150 ML
Chicken stock cube
1 Piece
750 ML
Fish sauce
10 ML
Brown sugar
5 Grams
1 Tsp


Steak strips
350 Grams
Rice noodles
100 Grams
Large green chilli
1 Piece
Fresh mint
10 Grams
Fresh coriander
15 Grams
1 Piece
1 Piece
Shimeji mushroom
150 Grams
Vegetable oil
1 Tbsp
Bean sprouts
75 Grams


1 Fry
Trim and halve the onions. Halve the unpeeled garlic and ginger. Heat a pot over a high heat. Place the onionginger and garlic, cut-side down, in the hot pan. Fry for 3-4 min, until the onions and ginger are charred. 
2 Broth
Once charred, reduce the heat to medium. Add the star anisecinnamon sticks, cardamom pods and coriander seeds and cook for 3 min. Add the beef stock, stock cube and measured water. Bring to a simmer, reduce the heat to medium-low, cover with a lid and simmer for 30 min. 
3 Prep
Meanwhile, add the noodles to a pot or bowl and cover with boiling water. Stir once, then cover with a lid or cling film. Leave to soften for 5-6 min. Drain once tender. Meanwhile, slice the chilli. Pick the mint and coriander leaves. Slice the lime into wedges. Peel and slice the carrot into matchsticks. Trim the mushrooms
4 Fry
Pat the steak strips dry with kitchen paper. Heat a large pan with a drizzle of oil over a high heat. Add the mushrooms and fry for 3 min. After 3 min, push them to one side of the pan and add the steak strips. Fry for 2 min further. 
5 Finish soup
Once ready, add the fish sauce and sugar to the broth. Strain the broth and discard the onionsginger and whole spices. Season with salt if needed. 
6 Serve
Divide the drained noodles among bowls. Top with the steak stripsmushrooms and carrots. Ladle the broth over the noodles and garnish with the green chilli (spicy!), bean sprouts, coriander and mint. Finish with a squeeze of lime juice. 
Tips for fussy eaters
Leave out the star anise!
Pro tip
For an even more traditional version, allow the broth to simmer for at least 6 hours!

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