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Phone - (02) 6033 6000
Mon - Sat: 10am to 5pm
Sun: 10am - 4pm

Closed Good Friday & Christmas Day
Private tasting & bus group by appointment.

Campbells Wines
4603 Murray Valley Highway, PO Box 44, Rutherglen, Victoria 3685, AUSTRALIA

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Campbells Winery

(02) 6033 6000

4603 Murray Valley Highway Rutherglen Victoria 3685

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Cellar Door

Monday – Saturday 10am – 5pm
Sunday 10am – 4pm

Closed Good Friday & Christmas Day. Private tasting & bus group by appointment.

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Vietnamese Beef Pho

Best paired with our Riesling.

Winter often conjures up images of hearty meals paired with powerful reds. But beautiful, crisp white wines still have their place in the cooler months! We like pairing our zesty, fresh Riesling with spicy Asian style dishes, like a warming Pho.


  • 1L beef stock
  • 1L of water
  • 5cm piece of ginger, halved
  • 1 onion, thinly sliced
  • 2 garlic cloves, sliced
  • 3 star anise
  • 2 cinnamon quills, lightly crushed
  • 2 tablespoons caster sugar
  • 1/3 cup (80ml) fish sauce
  • 350g vermicelli noodles
  • 350g beef fillet, thinly sliced
  • 2 long red chillies, sliced
  • 125g bean sprout
  • 1 handful basil leaves
  • 1 handful of basil leaves
  • 1 handful of coriander
  • Lime wedges


Step 1: Place the stock in a large saucepan with the ginger, onion, garlic, star anise, cinnamon, sugar, fish sauce and 1L of water. Bring these ingredients to the boil and simmer over medium-low heat for 20 minutes. After this time, strain the liquid and discard the solid ingredients.

Step 2: Meanwhile, cook the noodles according to the pack instructions and drain well.

Step 3: To serve, divide the noodles among four bowls and top with the sliced beef. Ladle over the hot, spicy stock and then top with chilli, bean sprouts, basil, mint, coriander and a squeeze of lime. Pair with a glass of our Riesling 2017.