Vietnamese Pho


1.5kg beef marrow or knuckle bones – lamb bones, beef shin bones

500g beef chuck, cut into 2 pieces

100g beef filet

1 large knob of ginger, sliced

2 onions, sliced

6 whole cloves of garlic, crushed

¼ cup fish sauce

3 tbsp. sugar

1 tbsp. sea salt

300gm thick rice noodles, soaked, cooked and drained

80g of Beef Soup Spices (star anise, coriander seeds, cinnamon bark, fennel seeds, black cardamom pod and cloves)

3 spring onions

⅓ cup coriander

¼ cup thai basil

¼ cup mint

2 cups bean shoots

2 red chillies

2 limes, quartered

1 cup bean sprouts

freshly ground black pepper


Place bones and chuck in a large pot and add cold water. Put beef stock spices in cloth bag and add to pot. Add onion, ginger and garlic. Simmer for 2-3 hours on low heat and skim constantly.

Chop spring onions, coriander, mint, basil, lime and chilies and place on plate.

Cover noodles in boiling water and cook until soft. Drain noodles, chop meat into pieces and add to noodles. Ladle over broth, add slices of filet beef and garnish with condiments, bean shoots and hoi sin or chili sauce.