Pho noodle 'salad'

Pho noodle 'salad'.
Pho noodle 'salad'.  Photo: James Moffatt

This Vietnamese-inspired dish has all the flavours of pho – in a salad.


1 tbsp finely grated ginger

2 star anise

2 small cinnamon quills

2 tbsp hoisin sauce

1 tbsp caster sugar

1 tbsp fish sauce

1 tbsp white vinegar

400g dried rice noodles

2 spring onions, thinly sliced

250g baby cucumbers, halved

400g rare roasted beef, thinly sliced

bean sprouts, to serve

Thai basil, chives and mint leaves, to serve

store-bought chilli oil 


1. To make the dressing, place the ginger, star anise, cinnamon, hoisin, sugar, fish sauce and ½ cup water in a small saucepan. Bring to a simmer over medium heat and cook for 4 minutes. Take off the heat, add vinegar and mix to combine. Set aside. 

2. Cook the noodles in boiling salted water for 3 minutes, or until just cooked. Drain and refresh in iced water. 

3. Drain the noodles and place them in a large bowl with half the dressing. Gently toss to combine. 

4. Divide between bowls. Top with cucumber, bean sprouts and beef. Serve with herbs, chilli oil and the remaining dressing to add as you desire.