The Christmas preorder shop is now closed.

Our range of organic, award-winning Pork, Beef and Lamb – including Gammon, Perfectly Pink Beef, Chorizo and Christmas Essentials – is available to order from our main shop, while stocks last.

Build your own basket, choose a bundle or select a Monthly Meat Box for one-off order or regular delivery.

This Vietnamese style beef pho creates a rich warming broth that is perfect for the Winter months, and with lots of amazing flavours and a lot of good veg, it makes an excellent choice!


  • 1 teaspoon canola oil
  • 3 cloves of garlic (minced)
  • 1 tablespoon minced fresh ginger
  • 1 teaspoon ground pepper
  • ¼ teaspoon ground cinnamon
  • ¼ teaspoon ground cloves
  • 950ml unsalted beef broth
  • 1 tablespoon fish sauce
  • 110g pad thai rice noodles
  • 240g halved sugar snap peas
  • 180g thinly sliced white onion
  • 450g organic stir-fry beef from Helen Browning’s
  • 180g bean sprouts
  • 4 medium spring onions (thinly sliced)
  • 15g thinly sliced fresh basil
  • 15g thinly sliced chile peppers (such as serrano or jalapeño)
  • 4 lime wedges for serving


  1. Heat oil in a large pot over medium heat. Add garlic, ginger, pepper, cinnamon, and cloves; cook for 1 minute. Stir in broth and fish sauce; bring to a boil over high heat. Reduce heat to medium and simmer, partially covered, for 15 minutes.
  2. Meanwhile, cook noodles according to package directions. Drain and divide among 4 bowls.
  3. Add snap peas, onion, and beef to the broth. Simmer until the beef is just cooked through, about 1 minute; remove from heat.
  4. Ladle the soup over the noodles. Divide bean sprouts, scallions, basil, and chilis among the bowls. Serve with lime wedges.