Ask your Spinneys butcher to thinly slice the sirloin for the pho
| Created by | Spinneys |
| Prep time | 10 minutes |
| Cook time | 10 minutes |
| Serves | 4 |
| Cuisine | Vietnamese |
| Diet | Other |
| Preparation | Easy |
Nutrition (per serving)
| Calories | 490 |
| Fat | 3g |
| Saturates | 1g |
| Protein | 20g |
| Carbs | 92g |
| Sugars | 4g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Cooking Instructions
Download PDF1
Cook the rice noodles according to packet instructions, then drain and divide them between serving two bowls.
2
In a medium-sized pot, heat the pho over a medium-low heat until just simmering, avoid bringing it to a boil. Season with the fish sauce.
3
To assemble the bowls, arrange the thin beef slices over the noodles and pour the hot broth over, allowing the residual heat to cook the meat slices. Chop the limes into wedges and finely slice the chilli. Top with a generous handful of roughly torn fresh herbs, bean sprouts and chilli, if you like a bit of heat.
4
Squeeze over some lime juice before serving.
