Asian Fusion


Gwith Thomas

Vietnamese Pho

Vietnamese Pho

Ever since I was taken to my first Vietnamese restaurants and treated to my first bowl of Pho I have never looked back.

What excites me about the dish and has driven to work on my own recipe for the last 3 years is the simplistic yet powerful fresh flavours of the dish, the key to a truly great Pho comes from the hours of reducing good ingredients into the perfectly balanced broth.

This is a dish I could happily eat once a week or just as happily every day of the week.



Placeholder Ingredient


  1. Add the Stock Shop Co beef stock in a pot and bring to a low simmer.
  2. In a pan lightly char for around 3-4 minutes, or until fragrant, ginger, cinnamon sticks, coriander seeds, fennel seeds, star anise, cloves and black cardamon pods.
  3. Remove ingredients from the pan and wrap up in muslin cloth and tie closed. Add the above muslin cloth to the beef stock and let lightly simmer for around 30-35 minutes. Remove the muzzling cloth from the pot and strain stock through a colander and put to side.
  1. Bring the broth to a gentle simmer over medium heat.
  2. Rinse your banh pho noodles through a colander with cold water. To cook the noodles, bring a medium saucepan filled with water to a boil. Place noodles into boiling water and cook for about 10 seconds or until they collapse. Drain noodles then divide between bowls.
  3. Arrange slices of raw meat into bowls, and then top with the hot broth. Finish broth with onion slices and coriander.
  4. Put the fresh mint leaves, bean sprouts, red chillies, lime, fish sauce and hoisin sauce onto the table and allow your guests to add however much they would like. Enjoy.