Iron Chef Ian: Vietnamese Beef Pho

January 10, 2021


  • Flat rice noodles 
  • 2 cups  Beef Style Liquid Stock
  • 2 spring onions thinly sliced
  • 1 tsp ginger minced
  • 1 tsp sweet chilli sauce to taste
  • 2 tbs lime juice
  • 2 tbs fish stock
  • 100 g bean sprouts
  • 1/4 cup coriander
  • 1/4 cup fresh Thai basil
  • 1/4 cup mint leaves
  • 200 g roast beef, thinly sliced
  • 1 cup water


  1. Soften noodles in a bowl of boiling water, as per packet directions. 
  2. In a saucepan, heat consomme or stock with 1 cup of water, add ginger, chilli sauce, spring onions, fish sauce and lime juice, and simmer until spring onions have softened. 
  3. Divide noodles, bean sprouts, sliced beef and herbs between two bowls, then ladle over the broth and serve. 


  • Use beef stock or consomme. I also use leftover steak, or shaved roast beef from the butcher to make this a quick dinner. Works with lean cuts of beef, chicken, and pork.
  • Broth is the liquid that remains after meat, seafood, or vegetables have been cooked in water. It may be served alone or used as the base for a light soup. … Consomme is a clear liquid that results from clarifying homemade stock. This is usually done with egg whites.
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