Kim and Suong's Beef Pho

Prep time: 15 mins

Cook time: 2 hours 20 mins

Serves: 4


250g rice noodles, cooked according to packet instructions

300g beef scotch or eye fillet, thinly sliced

Beansprouts, thinly sliced

Spring onions, coriander, Thai basil, fried schallots and lime wedges, to serve


2kg beef short ribs

300g piece gravy beef

2kg chicken carcasses, chopped 

60g star anise

30g coriander seeds, bruised

2 cinnamon quills

5g cloves

5g black cardamom pods, bruised

2 onions

2 tbs white sugar

1 tbs salt 

1 tbs chicken stock

60g ginger, thinly sliced 


1. To make stock, place beef ribs in a large stockpot and cover with cold water. Bring to the boil and cook for 5 minutes. Drain and rinse ribs under running water. 

2. Return ribs to stockpot with gravy beef and chicken carcasses. Add 6L (24 cups) water and bring to the boil. Simmer for 15 minutes, skimming any impurities that rise to the surface. Add remaining ingredients and return to the boil. Simmer for 2 hours or until beef and ribs are tender.

3. Strain broth through a fine sieve into a bowl, removing beef and ribs. Discard remaining solids. Thinly slice beef and remove meat from beef ribs, discarding bones.

4. Divide noodles among serving bowls and top with sliced beef, rib meat and raw sliced beef fillet. Ladle over broth. Top with beansprouts, green onions, coriander, Thai basil and schallots. Serve with lime wedges.