Pho no noodles

Pho no noodles

OMG! I Can Eat That?
Mark Roper

One of my go-to lunches when I’m at work is a Thai tom yum or a Vietnamese pho soup. However, I don’t do noodles because noodles give me the chumba wumba arse. So I always ask for no noodles please when I order. This is always met with a rather perplexed look from the person behind the counter and I often have to say ‘I’ll pay the same’ or ‘I’ll pay extra’. And I do. Bizarre but true.

Anyway, Vietnamese pho is a fragrant, elegant soup with subtle flavours and a chilli punch that will fill you up ’til dinner!


Quantity Ingredient
400g scotch fillet steak
1 lemongrass stem, thinly sliced, white part only
2 red chillies, plus extra to garnish
1 large garlic clove
1 small knob fresh ginger
sea salt and freshly ground pepper
1.5 litres salt-reduced beef stock
1/2 tablespoon fish sauce
3 kaffir lime leaves, shredded
1 bunch baby bok choy, chopped
bean shoots, to garnish
1 bunch thai basil leaves
1 bunch coriander
lime wedges, to serve


  1. Put the steak in the freezer about 30 minutes before serving. (This will make it easier to slice it thinly).
  2. Place the lemongrass, chilli, garlic and ginger in a mortar and pestle and pound to a paste. Add a pinch of sea salt.
  3. Remove the steak from the freezer and slice thinly. Set aside.
  4. Add the stock to a saucepan over medium heat and bring to the boil. Add the spicy paste, fish sauce and kaffir lime leaves and continue to simmer for about 5 minutes. Add the beef slices one at a time (use tongs), then add the bok choy. Simmer for another 1–2 minutes.
  5. To serve, fill each bowl with a handful of bean shoots, some pieces of the beef, and some bok choy. Pour the ‘pho’ or broth over the top. Add some Thai basil leaves, coriander, chilli and a wedge of lime.
OMG I Can Eat That
low fat
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