Vietnamese Beef Pho For One

Last month I went to Borough Market during my Foodie Day in London and spent a long time wandering around the Spice Mountain shop trying to decide on which spices to buy. There were so many to choose from, but I finally went for some Chipotle Spice and Vietnamese Beef Pho Spice. I’d only ever tried Beef Pho once before and really enjoyed it. And since I’ve been going through a bit of a ramen-loving phase (see my recipe for Beef Ramen here), I decided it was time to try making a different noodle soup dish again.IMG_1119

It was another success and I loved the flavours of the spice mix…although I did have to use a lot more than they suggested in their recipe online which I based this on. I’d highly recommend buying some spices from Spice Mountain, especially if you don’t have a huge spice rack at home as they pack all the flavours you need into one little pot for only £2-3!


  • 1 rump steak – seasoned with cracked black pepper
  • 1 small red onion, roughly chopped
  • 1 garlic clove, finely chopped
  • 500ml beef stock – made using 2 low salt beef oxo cubes
  • 1-2 tbsp of Spice Mountain Vietnamese Pho Spice – you can pick this up at Borough Market or online
  • 1 tbsp of soy sauce
  • Handful of oyster mushrooms, roughly chopped
  • Small handful of fresh coriander, roughly chopped
  • Small handful of spring onions, sliced diagonally
  • 1 portion of straight to wok noodles


1. Fry the onion, garlic and mushrooms for 4-5 minutes until the onion is caramelised and the mushrooms are cooked through

2. Add the beef stock, Vietnamese Beef Pho spice, soy sauce and seasoning. Bring to the boil, then turn down the heat and simmer for 5 minutes to let it reduce slightly

3. Taste the soup and add more seasoning or spice mix if needed. Then stir in the noodles and coriander and leave it to simmer for a further 5 minutes until the noodles are cooked

4. Whilst the soup is simmering, cook the seasoned beef in a frying pan for a few minutes on each side until it is cooked to your liking. Once cooked, slice into strips and set aside

5. Ladle the soup into a bowl and top with the sliced spring onions, strips of beef and extra chopped coriander, then serve



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