Cheat's Beef Pho

A flavour-packed Vietnamese noodle soup that delivers all the fragrant, comforting goodness of traditional pho in just 30 minutes. Thinly sliced beef and rice noodles are simmered in a broth flavoured with garlic, ginger and star anise.

Ingredients

Broth

• 200 g flat, thin rice noodles
• 2 litres low-sodium beef stock
• 4 garlic cloves, peeled and bruised
• 1 thumb-sized piece of fresh ginger, roughly sliced
• 2 star anise
• 4 cloves
• 1 tbsp fish sauce
• 1 tbsp brown sugar
• 300 g beef eye fillet (tenderloin), very thinly sliced

To serve

• 2 handfuls of bean sprouts
• ½ bunch coriander (cilantro)
• 1 lime, sliced into wedges
• 1 red onion, halved and sliced
• 60 ml hoisin sauce
• Sriracha sauce (optional)
• Sliced fresh chilli (optional)
• Sliced spring onion (scallion) (optional)

Method

1. Cook the rice noodles according to the packet instructions, reducing the cooking time by 2 minutes. Rinse with cold water to stop the cooking process, then drain and set aside.

2. In a large pot, combine the beef stock, garlic, ginger, star anise, cloves, fish sauce and brown sugar. Bring to the boil, then reduce the heat to low, cover and simmer for 18 minutes. Remove the garlic and ginger using a slotted spoon and discard.

3. Drop the thinly sliced beef into the simmering broth for 30 seconds. Remove with a slotted spoon and set aside on a plate. The beef will finish cooking in the hot broth when served.

4. Divide the noodles and beef among four bowls. Ladle the hot broth over the top, taking care to remove and discard any remaining aromatics.

5. Top with bean sprouts, coriander, lime wedges, red onion and the chilli and spring onion (if using). Drizzle with hoisin sauce and sriracha, if desired.

Tips

• Slice the beef as thinly as you can (1–2 mm thick). To make it easier to slice, partially freeze the beef for 30 minutes, then slice.
• Porterhouse (strip steak) and rump (sirloin) are more affordable options, though they will have a firmer texture.
• Prepare the broth and cook the noodles ahead of time. Store them separately in airtight containers in the fridge for up to 2 days.