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Faux Beef Pho

Faux Beef Pho

4rating out of 5

(444 reviews from our customers)

Prep Time

20 min



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



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What is Gousto all about?

We send you everything you need to cook amazing recipes like this, delivered right to your door. Leave the planning to us!

For 2 people (double for 4)
2 shallots
100g Thai rice noodles
1/2 tsp chilli flakes
Star anise (whole)
1 star anise
15g root ginger
2 tbsp hoisin sauce †
2 Bristish minute steaks
100g mange tout
beef stock cube (new5/18)
1 beef stock cube †
You Will Need
Olive oil, pepper, salt

Nutritional Information*

Percentages are based on an adult's daily intake

  • 1 shallot
  • 100g Thai rice noodles
  • Fiery chilli flakes
  • star anise
  • 15g fresh root ginger
  • 2 tbsp hoisin sauce<span class="strong">†</span>
  • British thick flank steaks
  • 80g mangetout
  • 1 Knorr beef stock cube<span class="strong">†</span>
Typical Values per 100g per serving
Energy 753 kJ
180 kcal
1937 kJ
464 kcal
of which saturates
5.6 g
2.5 g
14.5 g
6.4 g
of which sugars
20.5 g
3.9 g
52.6 g
10.1 g
Fibre 0.5 g 1.2 g
Protein 12 g 30.9 g
Salt 1.37 g 3.53 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
1 shallot
100g Thai rice noodles
rice flour (83.5%) water (16.5%)
Fiery chilli flakes
star anise
15g fresh root ginger
Ginger (100%) Keep the Ginger chilled.
2 tbsp hoisin sauce
water, sugar, soy bean paste (8%) [water, soya beans, rice, salt], garlic puree (35%), modified maize starch, colour (plain caramel), white rice vinegar (1%), spice blend (1%) [fennel, black pepper, cinnamon, cloves, cumin, star anise], red chilli paste [red chilli peppers, salt,acidity regulator(acetic acid)], yeast extract paste [yeast extract,salt], salt, acidity regulator (citric acid)
British thick flank steaks
80g mangetout
mange tout
1 Knorr beef stock cube
Salt, vegetable fats (palm, shea butter, sal butter), potato starch, sugar, beef extract (4%), yeast extract, flavourings, onion powder, caramel syrup, maltodextrin, parsley, carrots, spices (parsley roots, CELERY seeds).
  • Allergens highlighted by † (soya, celery)

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)

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


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


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


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


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


Meanwhile, slice the steak thinly on a clean chopping board

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


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


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Divide the noodles between bowls

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


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