Vietnamese Beef Pho
Preparation time is 15minutes
Cook time is 10minutes
Total time is 25minutes
Serve is for 4 people
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Difficulty level: 2 out of 4
9 Ingredients
Number of servings
4
To serve
- 1 cup mint leaves (optional)
- 1 cup coriander leaves (optional)
- 1 long red chilli, sliced (optional)
- 1 lime, cut into wedges (optional)
- 1L Campbell’s Real Stock Vietnamese Beef Pho Base (4 cups)
- 200grams rice stick noodles
- 320grams beef porterhouse steak, fat trimmed, thinly sliced (or eye fillet)
- 2 cup bean sprouts
- 4 green spring onions, thinly sliced
Nutrition per serving
1490kJ
Protein
22.4grams
Sugars
2.6grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 3
Soak noodles in boiling water until softened or as directed on pack. Drain, divide noodles among serving bowls and keep warm.
Step 2 of 3
Meanwhile, in a medium size saucepan bring Campbell’s Real Stock Vietnamese Beef Pho Base to the boil. Remove from heat and add beef, allowing to cook through in the hot Soup Base before ladling over the noodles. For rare beef, add the beef to the bowl then ladle over hot Pho.
Step 3 of 3
Top with bean sprouts and spring onion. Serve with optional toppings as desired.
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