Cooking class : Beef pho

Beef pho

Serves 4.

1L (4cups) salt-reduced beef stock

2 cups (500 ml) water

1 cinnamon stick

1 star anise

5 cm piece fresh ginger

1 tbs soy sauce

1 bunch baby bok choy

200g dried flat rice noodles

400 g lean beef rump steak, fat trimmed and thinly sliced

¼ cup fresh mint leaves

½ cup fresh coriander leaves

1 long fresh red chilli, deseeded and thinly sliced

1 green shallot, thinly sliced


1. Add stock, cinnamon, star anise, ginger, soy and 2 cups (500 ml) water to a large saucepan.

2. Bring to the boil, reduce heat to low and simmer, uncovered for 15 minutes.

3. Add baby bok choy and cook for 1 minute or until just wilted.

4. Meanwhile, place noodles in a heatproof bowl and cover with boiling water. Stand for 3-5 minutes or until softened. Drain noodles and divide among 4 serving bowls.

5. Add beef to broth for 1 or 2 minutes, then ladle beef broth mix over noodles and serve.


Chicken or pork fillets may also be used.

4 thoughts on “Cooking class : Beef pho

  1. Hey FD, when you say 1 stick of cinnamon… what size stick is that? My sticks are about 30 cm long and varying thickness and one stick would be a lot compared to one star anise…
    Does the chili and shallot go on top at serving then?
    Looks super yummy!


    • The cinnamon stick was about the length of an index finger, and about the thickness of a female’s little finger (how about that for accuracy!). Chilli and shallot can go on top of noodles at serving time. I can’t eat chilli so there is none in my photo of the dish. We threw in the shallot with the bok choy.


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