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Beef Pho

This will make enough for 2 bowls.


  • 500ml beef bone broth

  • 500ml water

  • 1 star anise

  • 1⁄2 teaspoon of coriander seeds

  • 1⁄2 teaspoons of fennel seeds

  • 2 garlic cloves, minced

  • 1⁄2 teaspoon of ginger

  • 1⁄2 teaspoon of ground cinnamon

  • 1 teaspoon fish sauce

  • 1⁄2 teaspoon of coconut aminos or soy sauce

  • 200g of pre-cooked rice noodles

  • 200g grass-fed rump (I put mine in the freezer for around an hour beforehand, to make the slicing easier)


  • Fresh lime

  • 1 head baby Pak choi

  • 1 long red chilli

  • Bunch fresh coriander

  • Bunch fresh Thai basil

  • Bunch fresh mint

  • 1 spring onion, diced

  • Salt to taste


  1. Prepare your rice noodles as instructed on the packet (You want them to be al dente, not completely cooked through). Once cooked, make sure to run cold water through them to stop the cooking process

  2. Add the star anise, coriander, fennel, garlic, ginger, cinnamon, fish sauce, and coconut aminos to a pan and toast lightly for 1 minute, then add the bone broth and the water to the pan

  3. Heat the broth to medium heat whilst you prepare the steak and the toppings

  4. Slice the beef AS THINLY AS POSSIBLE, then put to the side for the mean time

  5. Remove all leaves from their stalks of the toppings, finely slice the spring onions and red chilli, and break apart the Pak choi into smaller pieces

  6. Using a sieve or colander, drain the broth into another pan to separate the spices

  7. Return the broth back to the stove, add the beef and begin heating again

  8. Let the broth cook the beef through for approx. 3-4-minutes

  9. Place the noodles at the base of your serving bowl

  10. Divide the steak on top and around the noodles, then ladle in the hot spiced broth

  11. Add the toppings, by layering the Pak choi first, the herbs, then spring onion and chilli on top

  12. Season with salt, squeeze with lime juice, and/or add more coconut aminos/soy sauce to preference

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