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Fast pho

Fast pho


A traditional pho can take hours to make — our delicious spin will be on your table in just 20 minutes

  • Feeds 4 Feeds 4
  • Ready in 20 minutes

Each serving contains

  • Energy
    1268kj 300kcal
  • Fat
    Low 8%
  • Saturates
    Low 9%
  • Sugar
    Low 6%
  • Salt
    Med 26%

% of adult’s reference intake | Carbohydrates per serving : 36g

Bring Co-op to your front door

Big Bag Option


  • 300g Co-op 2 beef medallion steaks, at room temperature
  • 1 tsp sesame oil
  • 1 chicken stock pot
  • 1/2 tsp Chinese 5 spice powder seasoning
  • 1 tsp Co-op reduced salt dark soy sauce
  • 1 tsp grated ginger
  • 200g Co-op medium egg noodles 100g savoy cabbage, thinly sliced
  • 1 red or yellow pepper, thinly sliced
  • 225g can bamboo shoots in water, drained
  • 1/2 Co-op British carrot, thinly sliced into strips
  • 2 spring onions, thinly sliced diagonally
  • 1 red chilli, deseeded and thinly sliced
  • Few sprigs coriander, to garnish


  1. Rub the steaks with the sesame oil and season with black pepper
  2. Heat a nonstick frying pan over a high heat
  3. Cook the steaks for 2 mins on one side without moving, then flip and cook for another 2 mins, until caramelised on both sides
  4. Take out of the pan and set aside to rest
  5. Bring 1.5 litres of water to the boil in a large saucepan
  6. Add the chicken stock pot, 5 spice powder, soy sauce and grated ginger, and simmer for 1 minute
  7. Add the noodles and cook for 3-5 mins, until tender
  8. Stir in the cabbage, pepper, bamboo shoots, carrot and spring onion, then cook for 2 mins, until the cabbage has wilted
  9. Divide the broth between four bowls
  10. Thinly slice the steaks and place on top
  11. Serve scattered with the chilli and sprigs of coriander

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