Vietnamese goat soup (pho)

Vietnamese goat soup (pho)



Prep Time


Cook Time



8 cup Chicken Stock

1 Onion (quartered)

3 Star anise

1 stick Cinnamon

4 Thick slices ginger

1 kg Goat neck (trimmed excess fat)

1 tbsp Fish sauce

1 tsp Lime juice

200 g Vericelli Noodles

1 cup Bean sprouts (trimmed)

1 Long red chilli (sliced)

Coriander leaves (to serve)

Lime wedges (to serve)


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