This fragrant pho (pronounced fuh) is a streamlined spin on a classic Vietnamese dish, and it's a favourite of ours for winter evenings.
Prep time: 5 mins
Cook time: 10 mins
Serves: 1-2
Ingredients
| 500 ml / 2 cups | Bottle Campbell's Bone Broth – Beef |
| 1 | Star anise |
| 2 tsp | Tamari soy sauce |
| 120 g | Fresh thin rice noodles |
| 80 g | Baby bok choy, washed, chopped |
| 100 g | Beef eye fillet, very thinly sliced |
| Fresh coriander leaves, to serve | |
| Fresh mint leaves, to serve | |
| Sliced red chilli, to serve | |
| Sliced green spring onion, to serves | |
| Bean sprouts, to serve |
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Directions
- Combine Campbell's Bone Broth – Beef, star anise and sauce in a medium saucepan. Bring to boil. Simmer for 2 minutes. Add noodles and bok choy. Simmer for a further 1 to 2 minutes. Remove from heat. Remove and discard star anise. Add beef.
- Serve topped with coriander, mint, chilli, onions and bean sprouts.
This content has been created in partnership with Campbells.
Campbell's is a registered trade mark of the Campbell Soup Company and is used under license.
