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Vietnamese Street Food Recipes – Beef Pho; Chai Gio Chay;

Our cookery classes are as much about learning to cook as they are a sociable experience. We hope you enjoyed your class and are ready to recreate the meals at home. The recipes work really well as delicious dinners and make a great combination for dinner party ideas. 

We Cooked:

Beef Pho Noodle Soup, Chai Gio Chay (deep fried vegetarian spring roll), Ga Ghien Sa Ot (lemongrass chicken stir fry).

Beef Pho Noodle Soup

Ingredients – Serves 6:

  • 2 large onion halved
  • 150 grams sliced ginger


  • 10 star anise
  • 4 cinnamon
  • 3 cloves
  • 4 cardamom pod
  • 1 tablespoon coriander seed
  • I kg beef bone
  • 1 kg meaty bones
  • 1 kg marrow bone such as thick shin bone or leg bone with less meat.
  • 1 kg beef brisket
  • 3.5 Lt water


  • 1-2 tablespoon sugar
  • 1 tablespoon salt
  • 40 ml fish sauce or 3 tablespoons

Noodles soup:

  • 50 grams dried rice stick
  • 30 grams beef tenderloin thinly sliced
  • 3-5 brisket slices


  • beansprout
  • basil
  • fresh coriander
  • lime
  • chilli.


  • Heat a heavy skillet over high heat.
  • Place onion ginger and cook for a few minutes until slightly charred set aside.
  • Toast the spices lightly for 2-3 minutes (clove cinnamon star anise cardamom).
  • Rinse the bones and brisket cover in water in a large enough pot boil for 5 minutes then drain and rinse under tap water to prepare for the broth.

For the Broth:

  • 3.5 LT of water in same pot bring to boil add the bones and brisket onion ginger and spices sugar salt water should just barely cover the ingredients cover and simmer for 3 hours.
  • Remove the brisket cool and refrigerate for later.
  • Strain the broth into another pot which should give you about 2.5 Lt of stock.
  • Add the fish sauce salt and sugar if needed to serve.
  • Prepare rice noodles.
  • Place some noodles in a serving bowl top with the brisket or raw beef if preferred sliced very thin.
  • Ladle over the hot broth stock (if using raw beef this will cook the beef to rare)
  • Serve with topping as a condiment.

Chai Gio Chay (deep fried vegetarian spring roll)

Ingredients – Serves 15:

  • 2 tablespoon dried woodear mushrooms
  • soak mushrooms in hot water for 10 15 minutes then sliced into thin strips
  • 50 grams dried mung bean vermicelli noodles soak for 10 minutes in boiled water and drain
  • then run under cold water
  • roughly chop up the noodles into small pieces
  • 500 grams firm tofu mashed in a bowl set aside
  • 100 grams shitake mushrooms or other fresh mushroom
  • 2 tablespoon oil
  • 1 small onion
  • 1 carrot shredded
  • 1 teaspoon salt to taste
  • 1 teaspoon sugar
  • 1 tablespoon soy sauce
  • 1 tablespoon dark soy sauce
  • ¼ to ½ teaspoon white ground pepper
  • 2 ½ tablespoon corn starch
  • enough spring roll sheets as required


  1. Heat the oil in a large pan medium heat saute the onion till soft add the chopped woodear mushrooms and fresh or shitake mushroom cook down 2-3 minutes.
  2. Add the carrot cook for 2 minutes add the mashed Tofu and noodles.
  3. Season the filling with salt sugar say sauce and dark soy sauce and pepper to taste.
  4. Add the corn starch to this mixture mix well until the filling start to thicken leave to cool.
  5. This mixture is then rolled in the spring roll sheets and deep fried till golden brown taking care not to burn.

Nu Oc Mam (Dipping Sauce):

  • 2 birds eye chilli
  • 2 clove garlic chopped
  • 3 tablespoon caster sugar
  • 3 tablespoon white vinegar
  • 4 tablespoon fish sauce
  • mix together with 80ml water

Ga Ghien Sa Ot (lemongrass chicken stir fry)

Ingredients – Serves 3:

  • 500 grams chicken thighs cut in bite size pieces pat dry with skin on
  • 2 tablespoon fish sauce
  • ¼ teaspoon sugar
  • 2 tablespoon oil
  • 1 tablespoon minced garlic1/4 cup lemongrass
  • 2 tablespoon minced shallots
  • 2 thai red chilli sliced
  • 1 green spring onion sliced


  1. Heat the oil in a wok add the chicken and toss for 10 minutes or until golden brown on all sides.
  2. Push chicken to the side add the garlic lemongrass shallots and chilli fry till fragrant.
  3. Combine everything together season with fish sauce sugar a little at a time to taste.
  4. Continue to cook for another 2-3 minutes until chicken is caramelised.
  5. Garnish with thinly sliced spring onion.

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