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Vietnamese Beef Pho

  • Serves 4
  • Preparation Time 10MINS
  • Cook Time 15MINS

100g rice stick noodles

200g beef eye fillet, sliced thinly

1 L Campbell’s Thai Stock Base

1 bunch bok choy, trimmed, chopped or other Asian greens

Bean sprouts, coriander leaves, chilli and lime wedges to serve

STEP 1 Soak noodles in boiling water for 5 minutes until softened, drain. Divide among soup bowls. Top with sliced beef.

STEP 2 Meanwhile, bring Campbell’s Thai Stock Base to the boil in a medium saucepan. Add bok choy. Cook for 1 minute. Remove from heat. Ladle soup into bowls (the hot soup will gently cook the beef).

STEP 3 Garnish with bean sprouts, coriander, chilli and lime.