Vietnamese Pork Pho

Vietnamese pork pho
Vietnamese pork pho

This is such a tasty dish and super easy to make.

Thai/rice noodles, enough for 4
2 and a half cups beef stock
some sesame oil
1 tablespoon chopped fresh ginger
1 garlic clove
half a teaspoon ground black pepper
5 star anise
1 teaspoon sugar
2 teaspoons cinnamon
some chili flakes
250g pork strips
one large onion
one big red pepper
250 g green beans

Serve with…
fish sauce
lemon juice
basil leaves for garnish
1 cup bean sprouts

In a wok, fry the pork, onions, garlic and ginger in the sesame oil. Add the stock then add the cinnamon, sugar, chili flakes, star anise, red pepper and green beans. Blend with a wooden spoon and let simmer for about 15 minutes on medium heat.  Add the noodles to the wok and cook them with the rest of the ingredients for about 10 minutes, depending on the type of noodles you are using. Add some more water here when there is not enough liquid in the wok.

Serve with a teaspoon of fish sauce and lemon juice, basil leaves and bean sprouts or according to taste.

Tip – The dish is easier and less messy to eat (with just a fork) if it’s not too watery – which I found less frustrating. The original recipe is more like a soup.

Vietnamese beef pho recipe

Vietnamese beef pho recipe

This extraordinary dish includes even more spices and interesting flavours than my last recipe!


400g ground beef
1 onion
1 sprig spring onion
2 cups chopped bok choy leaves
6 medium sized button mushrooms, cut into pieces
Mint leaves for garnish
Basil leaves for garnish
2-3 portions of Chinese egg noodles
2-3 cups beef broth
5 Star anise
1 teaspoon Coriander seeds
3 tablespoons Fish sauce
2 teaspoons Salt
1 teaspoon Pepper
6 Crushed cardamom pods
1 chili without seeds
1 tablespoon Ground Cinnamon
14 inch piece ginger – cut into pieces


Sear the beef in a pan on high heat. Add some salt and pepper. Cook for 5 minutes until browned – turning from side to side. Add ginger, chili and onions. Cook for a further 2 minutes. Now add 2-3 cups beef broth, depending on how saucy you want it. Add the cardamom and coriander seeds, cinnamon, the rest of the salt and pepper, fish sauce and star anise and cook on medium heat for at least 20 minutes. Then, last but not least, add the bok choi and mushrooms and cook for about 5 minutes. Cook the noodles as instructed. Remember to take out the star anise and cardamom pods before you serve! Get your soup bowls ready – dish up the noodles first and then add the spicy brothy mixture. Garnish with basil and mint leaves. Enjoy!
Tip: The star anise and cardamom pods (and cinnamon pod instead of ground cinnamon) can be put into a bag/herb sachet when cooking and removed before serving.