Beef pho
Serves: 2
Total time: 
Recipe photograph by Kris Kirkham
Beef pho
Recipe by Lucy Jessop
Serves: 2
Total time: 
See more recipes
Nutritional information (per serving)
Calories
323Kcal
Fat
8gr
Saturates
3gr
Carbs
24gr
Sugars
9gr
Fibre
3gr
Protein
38gr
Salt
7gr
Lucy Jessop
Lucy, our former Food Editor creates lots of delicious meals each month. Her recipes are always packed with flavour and they're super easy too!
See more of Lucy Jessop’s recipes
Lucy Jessop
Lucy, our former Food Editor creates lots of delicious meals each month. Her recipes are always packed with flavour and they're super easy too!
See more of Lucy Jessop’s recipes
Ingredients
- 1 lemongrass stalk, tough outer leaves removed
- 1 red chilli
- 1 tbsp grated root ginger
- 1 litre hot chicken stock
- 1 sirloin or rump steak (about 200g), trimmed
- 1 tsp olive oil
- 2 nests rice noodles
- 1 x 200g pack sugar snap peas
- 1 large carrot
- 2 tbsp Thai fish sauce
- 2 spring onions, sliced
- 2 limes
- 6 baby mint leaves
Step by step
- Cut the lemongrass stalk in half lengthways and finely chop the chilli (remove the seeds if you prefer less heat). Put the lemongrass, chilli and grated ginger into a medium saucepan with the hot stock. Bring to the boil, cover with a lid, reduce the heat and simmer for 10 minutes.
- Meanwhile, heat a frying pan until hot. Rub the steak with the oil; fry for 3-4 minutes on each side for medium. Set aside.
- Cook the noodles according to pack instructions; drain, then rinse under the cold tap and divide between two bowls. Slice the sugar snaps. Shave the carrot into ribbons using a peeler.
- Add the carrot, sugar snaps and fish sauce to the stock; simmer for 3 minutes. Remove from the heat, add the spring onions and the juice of 1 lime; season.
- Ladle the broth over the noodles; top with the sliced steak and mint. Serve with lime wedges.
