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Vietnamese Beef Pho


 This recipe showcases The Spice Peddler's Vietnamese Pho Seasoning. Serves 2.


1 litre beef stock or beef consommé

1 tablespoon Spice Peddler Vietnamese Pho Seasoning

40ml fish sauce

180g dried flat rice noodles

200g beef eye fillet, very thinly sliced

40g bean sprouts

1 red birds eye chilli, seeds removed if preferred, thinly sliced

1 tablespoon each of Thai basil, mint and coriander leaves, to serve


Place the stock into a saucpan and bring to a gentle simmer.

Whisk the Spice Peddler's Beef Pho seasoning into the stock. Bring to the boil, then reduce heat to low, cover and simmer for 5 minutes.

Meanwhile, place noodles in a bowl and pour over boiling water and stand for 5 minutes or follow packet instructions. Drain well.

Divide the noodles among warmed soup bowls, then top with the sliced beef fillet.

Pour over the hot soup mixture (the heat will gently cook the meat) and top with the bean sprouts.

Serve garnished with chilli and fresh herbs.

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