Beef and Ginger Pho (ramen)

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Beef and Ginger Pho (ramen)

Creating and building an Asian flavour is only part of the fun in creating this dish, but that's nothing in comparison to getting face first into this bowl of Vietnamese delight. Traditionally topped with bean sprouts, mint, Thai basil sprigs and fresh cilantro leaves, our version has wilted spinach leaves, a soft-boiled egg and green onions for garnish.

If you were in Vietnam in a real Pho shop, the broth would be crystal clear. You would be given a set of chopsticks and a (usually) ceramic Spoon. Chopsticks in right hand, soup spoon in left. Sip/slurp the broth first, this is an important step. The preferred method, is that you stick your face right into the bowl while slurping. The noisier the slurp, the better. Your nose gets hit worth the aromatics of all those spices and herbs. Use a combination of the chop sticks and spoon to twirl your noodles into spoon sized mouthfuls.

When the noodles are all gone, raise the bowl to your lips with both hands and polish it off. I promise you, you aren’t being impolite, you are complimenting the Chef.

  • Prep Time5 min
  • Cook Time20 min
  • Total Time25 min


For the pho

  • 1 package of shitake or Konjac noodles. We use NuPasta Angel hair (250g) Rinsed well and drained.
  • 2 Tbsp sesame oil
  • 1 medium onion, finely diced
  • 8 Oz beef or stew meat, sliced into long strips. We prefer flank steak.
  • 2 cloves garlic, finely diced
  • 1 Tbsp hot sauce
  • 1 Tsp cumin
  • 1 Tsp coriander
  • 1 Tsp Garam Marsala
  • 1 Tsp turmeric
  • 1 Tsp thyme
  • 1 TBSP fish sauce (optional)
  • 1 Tbsp fresh ginger, grated
  • 1 cup baby spinach
  • Hot sauce, Himalayan salt and pepper, to taste.
  • 4 cups beef broth
  • Green onion, chopped



In a deep frying pan over medium heat, add the oil.
Add Onion and saute until the onion is translucent. Add beef meat and cook to desired Lower heat to a simmer.
Add garlic and cook for five minutes longer.
Push onion and garlic to the sides of the pan and add the beef and spices, directly onto the oil in the center of the pan. This allows the flavours to bloom and intensify. Cook for one minute and combine the oiled spices with the onion and garlic. Continue to cook until the beef reaches desire doneness, we cook it for about 3-5 minutes per side, depending on the thickness of the cut.
Remove beef from the pan and set aside.
Add fish sauce, spinach and grated ginger. Simmer for 3 minutes
In the meanwhile, set two eggs into a small sauce pan in cold water. Bring them to a boil and boil for 3-4 minutes, with a maximum of 4. Remove from heat and immerse in cool water.
Add Beef broth, sriracha and noodles to the pan and simmer on low heat for 10 minutes.
Chop the beef (if using flank, make sure you chop against the grain.)
Peel the eggs and cut them in half.
Spoon noodles and broth into bowls and arrange beef and eggs on top of the noodles. Beef is usually together in one mass. Sprinkle with green onion to garnish and serve.

  • Nutrition & Macro Information

  • Amount per serving
  • Calories0
  • % Daily Value*

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