House of Asia > Recipes > Pho soup with beef and rice noodles – a quick recipe

Pho soup with beef and rice noodles – a quick recipe

Name: Pho soup with beef and rice noodles – a quick recipe
Total time: 20 min
Yield: 2
Cuisine: Vietnamese
Ingredients: 1 tablespoon House of Asia light soy sauce; 100 g rice noodles 5 mm House of Asia; 500 ml of water; 50 g House of Asia Pho soup paste; 80 g thinly sliced beef; 2 tablespoons of finely chopped spring onions; 1 chili pepper, sliced; 1 cinnamon stick; 1 star anise; 2 cloves; 1 tablespoon finely chopped coriander

20 min

2 servings

slightly spicy

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Fancy an aromatic Vietnamese pho soup with beef and rice noodles without the hours of cooking broth? The secret to this quick version of pho bò tái is the ready-made pho soup paste – a key ingredient that adds depth of flavor and allows the whole thing to be ready in about 20 minutes. Thin slices of beef are cooked directly in the hot broth, while cinnamon, anise, and cloves imbue it with a distinctive, spicy aroma. Rice noodles, fresh coriander, spring onions, and chili peppers complement the dish.

Pasta Beef Vegetables Vietnamese 15-30 minutes

Ingredients

1 spoon House of Asia light soy sauce
100 gr 5 mm rice noodles House of Asia
500 ml of water
50 gr Pho House of Asia soup pastes
80 g thinly sliced beef
2 tablespoons finely chopped spring onions
1 chili pepper, sliced
1 cinnamon stick
1 star anise
2 cloves
1 tablespoon finely chopped coriander

A method of preparing

Pour water into a pot and bring to a boil. Add the pho paste, soy sauce, cinnamon, star anise, and cloves. Simmer over low heat for about 10 minutes. Remove the spices.
Prepare the pasta according to the package instructions, drain and divide between two bowls.
Arrange thin slices of beef, scallions, cilantro, and chili pepper on top of the hot noodles. Pour in the boiling broth and let sit for 1-2 minutes to allow the meat to thicken. Serve immediately.

If you want to slice the beef really thinly, freeze it for about 20 minutes beforehand. Slightly chilled meat is firmer and easier to cut. Then, cut it into even, thin slices.

Discover our products

Light soy sauce 150 ml

Rice noodles 5 mm 200 g

Pho soup paste 50 g

Pho bò tái – Vietnamese soup full of anise and cinnamon aromas

Pho bò tái is a variant of pho bò in which very thin slices of fresh beef are poured directly into the bowl. They do not need to be fried or boiled beforehand. After pouring boiling broth prepared with water and Pho paste The meat curdles in a few minutes, leaving it tender.

The character of the soup is primarily determined by the Pho soup paste – the essence of flavor and the true star of this recipe. It gives the broth a deep, distinctive flavor that complements the addition soy sauceCinnamon, anise, and cloves introduce a distinctive spicy note. The spices are clearly noticeable, but they shouldn't overwhelm the other ingredients.

Vietnamese cuisine is known for combining intense flavors with fresh ingredients. In this soup, cilantro, spring onion, and chili create this balance. The herbs add freshness, while the paprika adds a slightly spicy touch that can be easily adjusted to suit your taste.

In this version of the recipe, we focus on speed and simplicity of preparation. By using Pho soup pastes You don't have to spend hours cooking the broth, and the whole soup can be prepared in about 20 minutes.

Rice noodles, fresh herbs and chili – ingredients that create the flavor of pho

In this soup, it's hard to talk about the additions, which are just additions. Each ingredient has its place and influences the final flavor. Rice noodles Bánh phở forms the base of the soup and combines well with the other ingredients. Its delicate flavor doesn't compete with the broth, but it also makes the soup more filling. Cilantro and scallions add freshness, while chili peppers allow you to adjust the spiciness to your liking.

It's worth remembering that fresh ingredients retain their character best if they aren't heated for long. Therefore, they should be placed on top of the noodles just before pouring the boiling broth over them. The soup is best served immediately, when the noodles have the right consistency and the cilantro, spring onions, and chili peppers are still fresh.

It's a great idea for a quick dinner when you're craving a warming soup but don't want to spend a lot of time in the kitchen. For more inspiration, check out our collection of recipes for Asian soups.

House of Asia Culinary Expert

Jarosław Owczarczyk

Chef

She passionately explores the flavors of world cuisines and translates them into recipes that can be prepared at home. She values quality ingredients, distinctive aromas, and simple techniques that bring out the maximum flavor in dishes. Her dishes combine her culinary experience with creativity and a practical approach to cooking.

@jarek_owczarczyk_chef

Most frequently asked questions

What is pho bò tái?

Pho bò tái is a variant of the Vietnamese pho bò soup, which uses very thinly sliced raw beef. The meat is poured directly into the bowl, then poured over with boiling broth. The high heat curdles the beef just before serving.

Why is beef poured with boiling broth?

Thinly sliced beef only needs 1-2 minutes in very hot broth to thicken. This eliminates the need for pre-cooking and leaves it tender. For this preparation method, it's best to use fresh beef cut into very thin slices.

How to prepare rice noodles for pho soup?

Prepare the rice noodles according to the package instructions, then drain thoroughly. Transfer the cooked noodles to bowls before adding the beef and pouring in the broth. Preparation time may vary depending on the type and thickness of the noodles, so it's best to follow the manufacturer's instructions.

Can the pho broth be prepared in advance?

Flavored Pho paste The broth can be prepared in advance and stored separately until ready to serve. Bring it back to a boil before preparing the soup. This will make it hot enough to cook the meat directly in the bowl.

Can pho soup be made without chili?

The chili pepper is primarily responsible for the spiciness in this recipe, so you can reduce the amount or omit it altogether. Without the chili, the soup will still retain its characteristic aroma of cinnamon, anise, and cloves, while the cilantro and scallions will add freshness.

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Pho soup with beef and rice noodles – a quick recipe

Ingredients

A method of preparing

Discover our products

Pho bò tái – Vietnamese soup full of anise and cinnamon aromas

Rice noodles, fresh herbs and chili – ingredients that create the flavor of pho

Most frequently asked questions

Try other recipes

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