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Vietnamese beef pho

Serves: 4 people
Prep time:



  • 1 L (4 cups) Campbell’s Real Stock – Beef 
  • 5 cm piece of ginger, halved 
  • 1 onion, thinly sliced 
  • 2 garlic cloves, sliced 
  • 3 star anise 
  • 1 cinnamon quill, lightly crushed 
  • 2 tbs caster sugar 
  • 80 mL (1/3 cup) fish sauce 
  • 350 g flat rice noodles 
  • 350 g beef fillet, thinly sliced 
  • 2 long red chillies, sliced 
  • 125 g bean sprouts 
  • A handful each of basil, mint and coriander leaves 
  • 6 spring onions, thinly sliced 


  1. Place Campbell’s Real Stock in a large saucepan with the ginger, onion, garlic, star anise, cinnamon, sugar, fish sauce and 1L (4 cups) water. Bring to the boil and simmer over medium-low heat for 10 minutes. Strain, discarding solids.

  2. Meanwhile, cook noodles according to the packet instructions and drain well.

  3. To serve, divide the noodles among 4 bowls and top with the sliced beef. Ladle over the hot stock, top with chilli, bean sprouts, basil, mint, coriander and spring onions.