Ryan Carter's Beef Pho

Beef Pho

A light dish which packs freshness and a zing of spice with soul comforting beef bone broth. A go-to midweek meal for something quick, under 30 minutes, with the majority of items store cupboard staples. This can be cost-friendly too if you opt for a less known steak cut like top sirloin or tail fillet. Feel free to adjust the spices and chilli level. It is always best to add more at the end.

Serves: 2

Time: 30 minutes


  • 1 pouch of beef bone broth

  • 1 star anise

  • ½ tsp coriander seeds

  • ½ tsp fennel seeds

  • 2 cloves

  • ½ inch ginger

  • ½ tsp ground cinnamon

  • 1 tsp quality fish sauce

  • ½ tsp coconut aminos or soy sauce

  • 200g rice noodles - (Precooked)

  • 200g grass-fed top sirloin / rump cap (remove fat)


  • fresh lime

  • 1 head of baby pak choy

  • 1 red chilli

  • ¼ bunch of fresh coriander

  • ¼ bunch fresh thai basil

  • ¼ bunch fresh mint

  • 1 spring onion

  • Salt to taste


1. Prepare your rice noodles as instructed. You do not want them to be completely cooked through but al dente. Once cooked, ensure to run cold water through them to stop the cooking and to ensure that they keep the broth clear.

2. Prepare the broth. Add the additional ingredients to a pan and toast lightly for 1 minute to release their oils then add the bone broth to the pan.

3. Heat the broth to medium hot whilst you prepare the steak and the toppings.

4. Ensure you use a sharp knife. Slice the beef as thinly as possible. Keep to one side.

5. Prepare all the toppings. Remove the leaves from stalk, finely slice the spring onions, red chilli, and break apart the pak choi to smaller pieces.

6. Using a fine mesh or coriander, drain the broth into a heatproof jug or another pan to separate the spices.

7. Return the broth back to the stove and turn up the heat.

8. Meanwhile, place the noodles as the base in your serving bowl

9. Place the steak on top and around the noodles.

10. Ladle the hot spiced beef bone broth. The heat of the broth will heat up the noodles and cook the beef through.

11. Next, add the toppings. I start with the pak choi first, then layer the herbs, then spring onion and chilli on top.

12. Season with salt and serve.


  1. Keep the steak as cold as possible to help make thin slices. Sharpen knife beforehand.

  2. Top sirloin or Rump cap is part of the rump which is on the outside and generally the more tender part of the rump. If this is not available, sirloin, ribeye or fillet work great.

  3. Feel free to add additional fish sauce, or coconut aminos to taste at the end.

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