Recipe Image

Vietnamese Beef Pho

  • Servings


  • Prep Time

    10 mins

  • Cook Time

    40 mins


  • A bunch of green onions
  • 4 tbsp ginger, peeled and chopped
  • 4 star anise pods
  • 1 tbsp palm sugar
  • 3.5 cups beef broth
  • 2 lemongrass stalks, cut in half and smashed
  • 2 nests Blue Dragon Pad Thai noodles
  • 8 oz rib eye steak
  • 2 handfuls bean sprouts, rinsed
  • 1 lime, juice ½ and slice the remainder 
  • 1 handful cilantro leaves
  • 2 tbsp Blue Dragon Fish Sauce
  • 1 chili, sliced
  • 2 cinnamon sticks


  1. Chop 2 green onions and reserve for garnish. Chop the remaining place in a saucepan with the ginger, star anise, cinnamon, lemongrass, palm sugar and the beef broth, cover with a lid and bring to a boil, reduce the heat, and slowly simmer for 30 minutes.
  2. Cook the noodles as per instructions on the package, drain, rinse in cold water and place into 2 bowls.
  3. Heat a frying pan over high heat with a little oil, season the steak on both sides, and place in the hot pan, fry for 1-1 ½ minutes on each side, remove to a chopping board, and rest for 5 minutes.
  4. Place a handful of bean sprouts on the noodles in each bowl. Slice the steak thinly and add to the bowl, adding any juices from the board.
  5. Add the fish sauce and the lime juice to the beef broth, and strain the beef broth into the bowls containing the noodles, bean sprouts, and beef. Garnish with the sliced green onions, chilies, and cilantro, add the sliced limes.