Vietnamese beef pho soup

Name: Vietnamese beef pho soup
Prep time: 5 min
Cook time: 5 min
Total time: 10 min
Yield: 2
Ingredients: 2 tsp oil; 1 British Sirloin Steak, trimmed; 700 ml beef stock; 2 tbsp light soy sauce; 2 tsp Thai fish sauce; 300 g rice noodles; 4 salad onions, sliced; 235 g Pak Choi, shredded; Red chillies, sliced, to serve (optional); 1 lime, to serve (optional)

A bold and flavoursome dish. A tender steak sits atop a bed of crunchy greens, silky noodles, and a rich and wholesome broth. Perfect all year around.

3 out of 5 stars(1) Rate this recipe

Serves2
CourseMain meal
Prepare5 mins
Cook5 mins
Total time10 mins

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2 tsp oil
1 British Sirloin Steak, trimmed
700ml beef stock
2 tbsp light soy sauce
2 tsp Thai fish sauce
300g rice noodles
4 salad onions, sliced
235g Pak Choi, shredded
Red chillies, sliced, to serve (optional)
1 lime, to serve (optional)

Heat the oil in a frying pan and fry the steak for 2 minutes each side. Then set aside to rest before slicing thinly.
Meanwhile, heat the stock, soy sauce and fish sauce in a pan. Then add the noodles, white parts of the salad onions and pak choi. Simmer for 2-3 minutes.
Add the green parts of the onions and the pak choi, and cook for 1 minute. Divide between 2 soup bowls, top with the steak and serve, with the sliced chillies and lime wedge for squeezing over.

Typical values per (excluding chillies and lime) when made using specific products in recipe