Beef pho

Beef pho

beef pho

Beef pho is a comforting Vietnamese broth enjoyed throughout the year. We omitted the traditional use of noodles in this lighter version.

  • 25 mins
  • 4
  • Easy



  • 1.5L beef stock
  • 3cm piece ginger, halved
  • 2 star anise
  • 45ml soy sauce


  • 2 x 250g sirloin steaks, fat removed
  • olive or avocado oil, for rubbing
  • 1 onion, sliced
  • 2 handfuls bean or mung bean sprouts
  • handful each mint, basil and coriander
  • 1 red chilli, thinly sliced (optional)
  • 2 limes, cut in wedges


  1. For the broth, bring all the ingredients to a boil. Reduce heat and simmer for about 15 minutes, until ready
    to serve, then strain. Season.
  2. Rub the steak with a little oil and season. Heat a frying pan on high and fry the steak for about 3 minutes each side for medium rare, or until cooked to your liking. Rest for 5 minutes before thinly slicing. Fry the onions in the same pan until just tender. Season.
  3. Mix through the sprouts and divide between 4 deep bowls. Top with the meat and pour over the hot stock. Garnish with herbs, chilli and lime.


Magazine issue date: October, 2019

Margie Els-burger

About Margie Els-burger

Food Editor at Your Family - Margie Els-Burger won the 2018 Avo Ambassador as well as the Galliova Egg Champion. She also walked away with the 2019 ‘Galliova Food Writer of the year’ award! She is a sweet-oholic and equally loves exotic salts. Her superpower is raiding the fridge to whip up (and use up!) easy meals. If she’s not busy cooking up a storm and making food look pretty, you’ll find her out searching for new (and old!) restaurant gems - or hiding with a tin of caramel treat.