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Vietnamese Pho


5 Mins

Preparation time

10 Mins

Cooking time



One of Vietnam’s most popular dishes, Pho is a steaming flavourful broth filled with soft noodles, thinly sliced meat, crunchy vegetables and fresh herbs.


  • 100g Thai Taste Vermicelli Rice Noodles
  • 250g of Cooked Beef in strips - perfect for using up leftovers!
  • 100g Beansprouts
  • 500ml Beef Stock
  • 1 tbsp Thai Taste Palm Sugar
  • 1 tbsp Thai taste Fish Sauce
  • 1 tbsp Soy Sauce
  • 1 Cinnamon stick
  • 1 tsp Anise Seeds
  • 1 tsp Cloves
  • a few cardamom pods
  • 1 tbsp Black Bean sauce - you can also use Kicap Manis or coconut aminos
  • Nuoc Cham - Vietnamese Dipping sauce for seasoning (or use a mix of fish sauce, chilli, sugar and garlic)
  • Thai Taste Sriracha sauce for seasoning

Steps for cooking

  • 1.In a large bowl, add the vermicelli rice noodles and cover with boiling water and let soften for around 5 minutes. Drain the noodles and rinse with cold water. Divide the noodles between your serving bowls. Layer the cooked meat and bean sprouts on top.
  • 2. In a large pan, heat up the dry spices to help release the oils and aromas from them. Then in the same pan add the stock, palm sugar, fish sauce and soy sauce and mix to combine. Simmer for about 5 minutes
  • 3. Taste the broth and season with the black bean sauce and nuoc cham sauce. Ladle the broth over the noodles in each serving dish until the meat is covered.
  • 4. Serve with sriracha, fresh coriander and fresh chilli for those who like a spicier broth.




Gluten Free:





Chef’s Tips

Pho is amazing for leftovers like turkey and chicken which tend to dry out very easily.

Did you know?

Bangkok is the world’s most visited city, according to the Global Destinations Cities Index, ahead of London. It will welcome 16 million international arrivals this year.

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