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Vietnamese goat soup (Pho)



Prep Time


Cook Time



8 cupChicken Stock
1Onion (quartered)
3Star anise
1stick Cinnamon
4Thick slices ginger
1 kgGoat neck (trimmed excess fat)
1 tbspFish sauce
1 tspLime juice
200 gVericelli Noodles
1cup Bean sprouts (trimmed)
1Long red chilli (sliced)
Coriander leaves (to serve)
Lime wedges (to serve)


1Place the chicken stock in a large saucepan with 2 cups water, onion, star anise, cinnamon, ginger, goat neck and fish sauce.
2Bring to the boil, then reduce the heat to low, cover and simmer gently for an hour.
3After an hour, uncover and refrigerate until cold.
4Once cold, strain the stock through a fine sieve into a clean saucepan. Reserve the goat neck and discard the remaining spices etc.
5Shred the goat meat and set aside.
6Place the stock over medium heat and bring to a simmer. Add the lime juice and shredded goat meat.
7Meanwhile, place the noodles in a heatproof bowl and cover with boiling water. Stand for 5 minutes until softened. Drain.
8Divide the noodles between serving bowls. Spoon over stock then top with goat meat, bean sprouts, chilli and coriander leaves. Serve with lime wedges.

Recipe suggessions based on what you have in your fridge.

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