Beef and fresh coriander Vietnamese soup (Pho)

  • Preparation time 15 minutes
  • Cooking time 15 minutes
  • Servings


200 g

of beef fillet

100 g

of rice noodles

1 l

of water

32 g

Berthelet Signature Powdered Asian Stock Base

125 ml

of shiitake mushrooms or button mushrooms


sliced green onion


bunch of fresh coriander, finely chopped

125 ml

of bean sprouts

5 ml

of toasted sesame oil


Step 1
Fry the beef fillet in a pan with a little vegetable oil (until rare). Cut into thin slices and set aside.

Step 2
Place the rice noodles in a bowl, cover with hot water and leave for 10 minutes.

Step 3
Heat the water in a pot, add the stock base and mix.

Step 4
Drain the noodles and add to the stock. Cook for 2 minutes.

Step 5
Remove the noodles from the stock and divide among the serving bowls.

Step 6
Add the sliced mushrooms and cook for 2 minutes.

Step 7
Use a ladle to pour the soup over the noodles, add the bean sprouts and beef slices and garnish with the sliced green onion, chopped coriander and a few drops of toasted sesame oil.

4 starter portions or 2 main course portions