Beef noodle soup

Tom Parker-Bowles makes his variation on Vietnamese pho soup a great way to use up a roast chicken carcass.
By Tom Parker Bowles
Beef noodle soup
  • Rating:
  • Serves: 2
  • Cook Time: 20 minutes
  • Prep Time: 10 minutes plus 2 hours marinating
  • Effort: easy


  • 1 sirloin steak
  • 50 ml rice wine
  • dash soy sauce
  • half limes, juice only
  • 1.5L chicken stock
  • 1 packet rice vermicelli noodles
  • 4 bird's eye chillies
  • bunch of coriander, chopped
  • fish sauce, to taste


1. Marinate the steak for 2 hours in the rice wine, soy and half the lime juice. Set aside.

2. Place the stock in a saucepan and reduce by a third.

3. Cook the noodles according to the package instructions, then cool under cold water and set aside.

4. Chop the chillies and put into a small bowl of fish sauce.

5. In a very hot pan, sear the steak for a minute on each side. Remove from the pan and let it rest, then cut it into thin slices (it should be very rare, as it will cook a little more when put in the hot soup).

6. Reheat the stock if necessary, then ladle into a bowl, add the noodles, the remaining lime juice, a big dash of fish sauce and add the chilli/fish sauce mixture to taste. Top with fresh coriander and the rare slices of beef.

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