Quick Vietnamese Pho Noodle Soup

Name: Quick Vietnamese Pho Noodle Soup with Steak Strips
Total time: 30 min
Yield: 2, 3 or 4 people
Ingredients: 1 Piece of Brown onion; 2 Piece of Garlic cloves; 30 Grams of Ginger; 2 Piece of Star anise; 1 Piece of Cinnamon stick; 4 Piece of Cardamom pods; 2 Grams of Coriander seeds; 150 ML of Beef stock; 1 Piece of Chicken stock cube; 750 ML of Water; 10 ML of Fish sauce; 5 Grams of Brown sugar; 1 Tsp of Salt; 350 Grams of Steak Strips; 100 Grams of Rice noodles; 1 Piece of Large green chilli; 10 Grams of Fresh mint; 15 Grams of Fresh coriander; 1 Piece of Lime; 1 Piece of Carrot; 150 Grams of Shimeji mushroom; 1 Tbsp of Vegetable oil; 75 Grams of Bean sprouts

with Steak Strips

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.

17 Reviews

Cals 495 · Prot 53 · Carbs 49 · Fat 11

Family Friendly

30 min

Quick Vietnamese Pho Noodle Soup with Steak Strips

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.

17 Reviews

Cals 495 · Prot 53 · Carbs 49 · Fat 11

Family Friendly

Ingredients

Broth

Brown onion

1 Piece

Garlic cloves

2 Piece

Ginger

30 Grams

Star anise

2 Piece

Cinnamon stick

1 Piece

Cardamom pods

4 Piece

Coriander seeds

2 Grams

Beef stock 15*

150 ML

Chicken stock cube 4*5*9*15*

1 Piece

Water

750 ML

Fish sauce 6*10*

10 ML

Brown sugar

5 Grams

Salt

1 Tsp

Toppings

Steak Strips

350 Grams

Rice noodles

100 Grams

Large green chilli

1 Piece

Fresh mint

10 Grams

Fresh coriander

15 Grams

Lime

1 Piece

Carrot

1 Piece

Shimeji mushroom

150 Grams

Vegetable oil

1 Tbsp

Bean sprouts

75 Grams

Allergens

*15 Celery, *4 Milk, *5 Eggs, *9 Soya, *6 Fish, *10 Wheat

Due to production methods, we cannot guarantee our products are completely free from any allergen such as Peanuts, Tree Nuts, Sesame Seeds, Milk, Egg, Fish, Crustaceans, Molluscs, Soya, Wheat, Gluten, Lupin, Mustard, Sulphur dioxide and Celery.

Nutritional information

Per Serving*
Energy (kJ/kcal)	2069 / 495
Fats (g)	11.3
of which saturated (g)	4.4
Carbohydrates (g)	49
of which sugars (g)	13.7
Fibers (g)	10.6
Proteins (g)	52.6
Salt (g)	4.1

*The nutritional information only applies to ingredients supplied by Hello Chef. The cooking process and additional ingredients added at home will affect total values.

Before you start

Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.

Instructions

1 Fry

Peel and chop the garlic, onion and ginger. Heat a pot over a high heat. Heat the pan over a medium heat with a drizzle of oil. Add the garlic, onion and ginger and cook for 4 min or until soft and fragrant.

Tip! Use the tip of a spoon to easily peel of the ginger skin.

2 Broth

Once soft, reduce the heat to medium. Add the star anise, cinnamon 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.

4 Fry

Trim the mushrooms. 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 with a pinch of salt. After 3 min, push them to one side of the pan and add the steak strips with a pinch of salt. 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 onions, ginger and whole spices. Season with salt if needed.

6 Serve

Divide the drained noodles among bowls. Top with the steak strips, mushrooms 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.

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