Vietnamese fresh spring rolls
40 min
Weeknight beef pho
A shortcut noodle soup with fragrant broth, thin beef slices and fresh herbs.
Estimated total time: 45 minutes2 portionsAbout 540 kcal per portion
Ingredients for 2 portions
- 150 g Dry rice noodles
- 180 g Thinly sliced beef
- 1000 g Prepared beef stock
- 100 g Onion
- 20 g Ginger
- 2 g Star anise
- 3 g Cinnamon stick
- 15 g Fish sauce
- 5 g Sugar
- 80 g Mung bean sprouts
- 10 g Fresh coriander
- 25 g Lime juice
- 20 g Spring onion
Method
- Halve the onion and slice the ginger. Toast their cut surfaces in a dry pan until lightly browned, about 5 minutes.
- Add prepared beef stock, star anise and cinnamon. Simmer gently for 25 minutes, then strain out the aromatics and whole spices.
- Prepare rice noodles according to the packet. Rinse the sprouts and chop the herbs and spring onion.
- Season the strained broth with fish sauce and sugar. Bring it back to a simmer; add the thinly sliced beef and sprouts and cook through.
- Divide noodles between bowls, add the hot broth and beef, and finish with herbs, spring onion and lime.
A 45-minute shortcut, not a long-simmered traditional bone broth. The representative photo shows meatball pho. Stock allergens vary; celery is flagged conservatively. Whole spices are removed before serving.
Phở bò · quick version
Allergens and ingredient checks
Listed allergens: celery, fish. Check actual packaging and cross-contact information. Nutrition is estimated from ingredient weights; recipe suitability depends on the specified products.
Recipe reference · RecipeTin Eats
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