Make PHO-nomenal Vietnamese noodle soup… in record time!

Wrap the eye fillet steak in cling film and place it in the freezer to firm up for easier slicing.

Heat some oil in a pot and add sliced onion, ginger, garlic, star anise, and a cinnamon stick to form the aromatic base for the broth.

Add beef stock and stock cubes to the pot instead of simmering beef bones for hours.

Add a generous amount of fish sauce and some soy sauce to boost the umami flavor of the broth.

Bring the broth to a simmer for 20 minutes.

Cook the rice noodles until just tender, then rinse them under cold water to prevent overcooking.

Place some cooked noodles into a bowl and add sliced spring onion and onion on top.

Strain the solids from the broth and pour the hot broth over the raw, thinly sliced beef in the bowl to cook it.

Equipment Needed

Dietary

Allergens