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.
284 Reviews
Cals 709 · Prot 53 · Carbs 49 · Fat 35
Family-Friendly
Try Hello Chef Now
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.
284 Reviews
Cals 709 · Prot 53 · Carbs 49 · Fat 35
Family-Friendly
Try Hello Chef Now
Download PDF
Ingredients
Number of People:
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 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
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.

Before you start

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

Instructions

Fry

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.
Broth

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.
Prep

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.
Fry

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.
Finish soup

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.
Serve

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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