Vietnamese Pho Soup 

With bone broth being all the health rage now, this healthy warming Pho soup will be a staple this winter. Vietnamese street food from your very own kitchen! And if you where wondering how to pronounce this soup, it’s Fur or Fer. 

For the broth:
Serves 4 

  • 2 medium onions 
  • Thumb size piece ginger 
  • 2.5kgs beef soup bones including marrow and knuckle bones 
  • 2.5 L water 
  • 5 star anise 
  • 6 whole cloves
  • 2 sticks cinnamon 
  • 600g rump or sirloin – paper thinly sliced – kept raw 
  • 400g (or more if you like) Thai Rice noodles or egg noodles( I used egg noodles) although the authentic version calls for rice noodles 
  • 1  1/2 tablespoons salt
  • 4 tablespoons fish sauce
  • 1 1/2 tablespoons white sugar or palm sugar 


  • 1/2 cup mint leaves
  • 1/2 cup coriander leaves
  • 1/2 cup basil leaves
  • 4 spring onions – chopped
  • 2 fresh chilies – chopped 
  • 1 lime cut in 4 wedges 
  • Sprouts 


  • Chargrill the onions and ginger on the gas part of your stove or on your BBQ until the skin is slightly blackened and the onions are soft.

  • Wash the burnt bits off the onion and ginger 
  • With the back of a wooden spoon bruise the ginger 
  • Place bones in cold water and bring to the boil, once boiling for 5 minutes empty out the water and briefly wash the bones
  • Add 2.5 L new water to the bones and bring to the boil 
  • Add the cinnamon, clove and star anise 
  • Add the onions and ginger, fish sauce, salt and sugar
  • Lightly simmer for 2.5 hours with the lid on.
  • Strain liquid – discarding the bones, onions and ginger 
  • Bring the broth to a rapid boil 
  • Cook noodles in boiling water until tender but not too soft and drain 
  • In big Chinese style bowls, place the cooked noodles in the bottom, add the thinly sliced pieces of meat
  • Ladle the broth over the meat, the hot broth will cook the meat
  • Garnish with spring onion, chilli, lots of herbs and sprouts as well as a good squeeze of lime