Vietnamese Pho

Feel light with this recipe. We use vermicelli noodles to give this traditional Vietnamese soup a healthier twist.



4 cups Sapporo Long Kow Vermicelli (sotanghon), cooked
1 kg Beef knuckles
400 g Beef Sukiyaki cut
2 pcs. white onion, peeled
1 small piece ginger
3 stalks leeks
5 pcs. star anise
3 pcs. cloves
2 pcs cardamom
1 small stick cinnamon
1 tsp. fennel seeds
1 tsp. coriander
1-2 tbsps. White sugar
¼ cup fish sauce, add to taste
salt, to taste
4-6 liters of water to boiling

Bean Sprouts
White Onion, sliced
Sriracha sauce
Hoisin sauce


  1. Sauté onion, ginger and leeks. Add water and beef knuckles to a pot.
  2. In a separate pan, toast all spices and wrap in cheese cloth.
  3. Put the cheese cloth into the pot and simmer for 2-4 hours.
  4. Serve by arranging the sotanghon in bowl and top with raw beef slices, ladle with boiling broth and top with garnishes.

Dish Value

30 mins

good for 4-6 pax

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