Beef and hoisin pho

Overflowing with cabbage, mushrooms and red onion, this beef and hoisin pho is a sense-tingling variation of the traditional Vietnamese noodle soup. Serve with generous toppings of coriander, crispy shallots and chilli flakes!

By Jo Wilcox
  • 25 mins cooking
  • Serves 2
  • Print


  • 1 tsp sesame oil
  • 1/2 red onion, finely sliced
  • 1 clove garlic, sliced
  • 1 litre beef stock*
  • 1-2 tbsp hoisin sauce*
  • 4 shiitake or button mushrooms, sliced
  • 250 g lean, tender beef (eg scotch fillet or sirloin), finely sliced
  • 100 g wide rice-stick noodles, soaked in boiling water for 3-4 minutes until softened, then drained
  • 1/4 savoy cabbage, finely sliced
  • Coriander sprigs, to garnish
  • 1-2 tsp crispy shallots
  • Chilli flakes (optional)


  • 1
    Heat the sesame oil in a medium saucepan.
  • 2
    Add the red onion and garlic and sauté very gently on low heat until soft and fragrant.
  • 3
    Add the stock, hoisin sauce and sliced mushrooms and simmer for 5 minutes until fragrant.
  • 4
    Add beef strips and simmer gently for 2-3 minutes until just cooked through.
  • 5
    Add noodles and cabbage. Cook for 2 minutes until wilted.
  • 6
    Spoon into bowls and top with coriander, crispy shallots and a sprinkle of chilli flakes if desired.


*Check label if eating gluten free

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