Faux Beef Pho

Faux Beef Pho

Rating
4.00rating out of 5

(443 reviews from our customers)

Prep Time

20 min

Cuisine

Vietnamese

Use within

4-5 days

This super quick beef noodle soup is inspired by ‘Pho’ (pronounced ‘fer’), which is a traditional Vietnamese street dish of nourishing stock and rice noodles. Our ‘faux’ version still delivers a deep flavoured stock with the aid of star anise and a few salty sweet extras - but can be knocked out in minutes.

Prep Time

20 min

Cuisine

Vietnamese

Use within

4-5 days

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What is Gousto all about?

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In Your Box
Ingredients for 2 people (double for 4)
Shallot
2 shallots
Thai-rice-sticks
100g Thai rice noodles
Mange-tout-(2)
100g mange tout
chilli-flakes
1/2 tsp chilli flakes
Star anise (whole)
1 star anise
fresh-ginger
15g root ginger
Beef-stock-cube
1 beef stock cube †
Hoisin-sauce
2 tbsp hoisin sauce †
Minute-steaks
2 Bristish minute steaks
You Will Need
Olive oil, pepper, salt

Nutritional Information*

Percentages are based on an adult's daily intake

  • shallot
  • Thai rice noodles
  • Mange Tout
  • Fiery chilli flakes
  • star anise
  • 15g fresh root ginger
  • beef stock cube<span class="strong">†</span>
  • 2 tbsp hoisin sauce<span class="strong">†</span>
  • British thick flank steaks
Typical Values per 100g per serving
Energy 719 kJ
172 kcal
1921 kJ
460 kcal
Fat
of which saturates
4.9 g
2.8 g
13.1 g
7.6 g
Carbohydrate
of which sugars
20.3 g
3.6 g
54.4 g
9.7 g
Fibre 1 g 2.7 g
Protein 12 g 32.1 g
Salt 0.2 g 0.53 g
*Gousto’s nutritional information only applies to ingredients supplied by Gousto. The cooking process and additional ingredients added at home (listed under “What you’ll need”) will affect total values.
Ingredients contain
shallot
Thai rice noodles
rice flour (64%), water (34%), salt (2%)
Mange Tout
Fiery chilli flakes
star anise
15g fresh root ginger
beef stock cube
sea salt, sustainable palm oil, maize starch, glucose syrup, raw cane sugar, onions, yeast extract, 2,3% beef powder, caramelised sugar, CELERY, boletus, natural flavouring, carrots, garlic, parsley, turmeric, rosemary, pepper, laurel
2 tbsp hoisin sauce
water, sugar, SOYBEAN paste (8%) [water, SOYA beans, rice, salt], garlic puree (3.5%), modified maize starch, colour (plain caramel), white rice vinegar (1%), spice blend (1%) [fennel, black pepper, cinnamon, cloves, cumin, star anise],
British thick flank steaks
Allergens
  • Allergens highlighted by † (celery, soybeans)

In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews ,pecan nuts ,brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.

Cooking Instructions
Instructions for 2 people (double for 4)
1

Boil a kettle for steps 1 and 4

Add the rice noodles to a pot with plenty of boiling water

Cook on a medium heat for 5 min, or until starting to soften

Remove from the heat and rinse under cold water

2

Meanwhile, peel and slice the ginger finely into matchsticks

Tip: Use a teaspoon to scrape the skin off the ginger for easy peeling!

Peel and slice the shallots finely

Set both aside for step 4

3

Rub the steaks with 1-2 tbsp of olive oil, 1 tsp (2 tsp) of salt, and 1/2 tsp (1 tsp) of pepper and mix well

Place a large pan on a high heat

Once hot, add the steaks and cook for 1 min on each side

Transfer the steaks to a plate and cover with a tea towel, reserving the pan

4

Return the steak pan to a medium-high heat and once hot, fry the chilli flakes, ginger, shallot, and star anise(s) for 2 mins, stirring constantly (add more oil if needed)

Pour 750ml (1.5L) of boiling water into the pan and crumble in the stock cube(s)

Add the hoisin and stir- this is your broth

5

Add any resting juice from the steaks to the broth and mix well

Bring the broth to a boil, then simmer for 6 min on a low heat

6

Meanwhile, slice the steak thinly on a clean chopping board

Transfer the sliced steak and its juices to the plate from step 3

7

Once the broth has simmered for 6 min, add the mange tout and cook for a further 2 min, or until starting to soften

Season to your taste with with salt and pepper

Pour just the steak juices, directly into the broth

8

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Divide the noodles between bowls

Ladle in the broth (removing the star anise) and top with the sliced steak

Enjoy!

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