- Dairy free
- Egg free
- Gluten free
- High in dietary fibre
- High in protein
- Lactose free
- Low fat per serve
- No added sugar
- Nut free
- Peanut free
- Sesame free
- Shellfish free
- Soy free
- Wheat free
- 1 serve veg or fruit
Try our version of this popular Vietnamese beef pho that is as nourishing as it is delicious.
- Serves4
- Cook time15 minutes
- Prep time10 minutes, + 5 mins soaking & 20 mins freezing time
Ingredients
- 2 Coles Australian No Added Hormones Beef Fillet Steaks
- 1 brown onion, cut into thin wedges
- 2 whole star anise
- 2 cinnamon sticks
- 4 cups (1L) salt-reduced beef stock
- 5cm-piece ginger, peeled, cut into matchsticks
- 250g thick rice noodles
- 2 limes, juiced
- 1 tbs fish sauce
- 1 bunch baby bok choy, cut into wedges
- 1 cup bean sprouts
- 1/2 cup mint leaves
- 1/2 cup basil leaves
- 1 long red chilli, thinly sliced (optional)
- Lime wedges, to serve
Nutritional information
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.
Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Place beef on a clean work surface. Cover each fillet and place in the freezer for 20 mins or until firm. Use a thin sharp knife to slice the beef crossways into thin slices. Transfer to a plate.
Step 2
Meanwhile, place a greased large saucepan over high heat. Add onion, star anise and cinnamon and cook, stirring, for 5 mins or until onion softens. Add the stock and ginger and bring to the boil. Reduce heat to medium and simmer, covered, for 10 mins to develop the flavours. Add the lime juice and fish sauce and stir to combine. Season. Add the bok choy and remove from heat.
Step 3
While the stock mixture is cooking, place the rice noodles in a large heatproof bowl. Cover with boiling water and set aside for 5 mins to soak. Drain well.
Step 4
Divide noodles and beef slices among serving bowls. Ladle the hot stock mixture over the beef and noodles. Top with the bean sprouts, mint, basil and chilli, if using. Serve with lime wedges.
Recipe tip
COOK. STORE. SAVE.
Smart swap: You can substitute the bok choy with another green vegetable if you have it in the fridge. Chinese broccoli or wombok (Chinese cabbage) work well in this dish.
Easy beef pho
- Serves4
- Cook time15 minutes
- Prep time10 minutes, + 5 mins soaking & 20 mins freezing time
Ingredients
- 2 Coles Australian No Added Hormones Beef Fillet Steaks
- 1 brown onion, cut into thin wedges
- 2 whole star anise
- 2 cinnamon sticks
- 4 cups (1L) salt-reduced beef stock
- 5cm-piece ginger, peeled, cut into matchsticks
- 250g thick rice noodles
- 2 limes, juiced
- 1 tbs fish sauce
- 1 bunch baby bok choy, cut into wedges
- 1 cup bean sprouts
- 1/2 cup mint leaves
- 1/2 cup basil leaves
- 1 long red chilli, thinly sliced (optional)
- Lime wedges, to serve
Description
Try our version of this popular Vietnamese beef pho that is as nourishing as it is delicious.
Method
Step 1
Place beef on a clean work surface. Cover each fillet and place in the freezer for 20 mins or until firm. Use a thin sharp knife to slice the beef crossways into thin slices. Transfer to a plate.
Step 2
Meanwhile, place a greased large saucepan over high heat. Add onion, star anise and cinnamon and cook, stirring, for 5 mins or until onion softens. Add the stock and ginger and bring to the boil. Reduce heat to medium and simmer, covered, for 10 mins to develop the flavours. Add the lime juice and fish sauce and stir to combine. Season. Add the bok choy and remove from heat.
Step 3
While the stock mixture is cooking, place the rice noodles in a large heatproof bowl. Cover with boiling water and set aside for 5 mins to soak. Drain well.
Step 4
Divide noodles and beef slices among serving bowls. Ladle the hot stock mixture over the beef and noodles. Top with the bean sprouts, mint, basil and chilli, if using. Serve with lime wedges.