Beef Pho

Beef Pho 

(Serves 4)

Recipe by @bunnyeatsdesign


2 onions, peeled and quartered

1 thumb size piece of ginger, thickly sliced

1 cinnamon stick

2 whole star anise

3 cloves

1 tsp whole coriander seeds

1.5 L beef broth

1 tbs sugar

1 tbs fish sauce

2 carrots, cut into large chunks

600g Scotch steak

375g dried rice noodles

Toppings to serve: fresh bean sprouts, sliced spring onion, coriander, mint, sliced chilli, lime wedges, sriracha



  • Turn on oven to grill at max setting. Line a baking sheet with baking paper and arrange onion and ginger in 1 layer. Place under grill for 5 minutes until charred in some spots. Remove from grill and reserve.

  • Place cinnamon, star anise, cloves and coriander seeds in a small sauce pan or frying pan. Toast, stirring frequently, on medium heat for 2 minutes until fragrant. Remove from heat and set aside.

  • Pour broth into a large saucepan and bring to a boil. Add onions, ginger and toasted spices along with fish sauce, sugar and carrots. Reduce heat to a simmer and cook uncovered for 30 minutes. Strain, discarding the solids and return the broth to the pan. Bring to a boil.

  • While the broth is cooking, prepare the topping ingredients and arrange into a couple of dishes. Cook the noodles in boiling water until just softened, and run the noodles under cold water to prevent further cooking. Divide noodles into four serving bowls.

  • Place steak in the freezer for 15 minutes, then slice as thinly as possible. Arrange sliced steak into the bowls in a single layer, clumps of steak might not cook evenly.

  • Ladle piping hot broth over the steak, cooking it instantly. Serve immediately, garnished with your choice of toppings.