Nothing beats a steaming bowl of phở when you’re craving a comforting, flavour-packed meal. This spicy take on the classic Vietnamese noodle soup brings together rich, aromatic broth with tender slices of roast beef and hearty corned beef for a satisfying twist. The combination of fragrant spices, fiery chilli, and savoury beef makes every spoonful deeply warming and delicious.
Using simple pantry ingredients and a mix of fresh and preserved meats, this recipe is both quick and packed with bold flavours. The broth is infused with toasted spices, garlic, ginger, and shallots, then elevated with a kick of Sriracha and chilli flakes. The addition of coleslaw mix and bean shoots keeps the dish fresh and crunchy, while lime and herbs balance the heat with a refreshing citrusy touch.
Whether you’re a pho lover or just looking for a spicy, soul-warming dish, this Phở Bò Cay Nóng delivers all the comforting elements of a traditional bowl with a fiery twist. Best of all, it’s easy to make at home, customisable to your spice preference, and perfect for a cosy meal. Serve it with extra chilli and a squeeze of lime for the ultimate flavour explosion!
Ingredients
- 1.5 litres beef stock
- 1 onion
- 1 packet coleslaw mix
- 1 handful bean shoots
- 1 tablespoon crushed onion, garlic & chilli (or similar for spice and depth)
- 1 tablespoon crushed garlic, ginger & shallots (or similar for extra flavour)
- 1 cinnamon stick
- 2 star anise
- 3 cloves
- 1 tablespoon soy sauce
- 1 tablespoon fish sauce (nuoc mam)
- 1 teaspoon sugar
- 100 gram deli-sliced roast beef (for quick assembly)
- 1/2 can corned beef (for richness and texture)
- 200 gram rice noodles
- 1 teaspoon chilli flakes (adjust to taste)
- 1 tablespoon Sriracha sauce (or serve extra on the side)
- fresh herbs (for garnish, spring onions, coriander, Thai basil if available)
- lime wedges (optional, for garnish)
Instructions
Make the broth:
- In a pot, toast cinnamon, star anise, and cloves until fragrant.
- Add beef stock, sliced onion, crushed onion, garlic & chilli, and crushed garlic, ginger & shallots.
- Stir in soy sauce, fish sauce and sugar, then simmer for 15 minutes.
- Add chilli flakes for extra heat.
- Strain out the whole spices (optional).
- slice the corned beef and add to the broth.
Prepare the noodles:
- Cook rice noodles separately according to the packet instructions, then drain.
Assemble:
- Divide noodles into serving bowls.
- Add the coleslaw mix and bean shoots.
- Lay roast beef slices on top (it will warm in the broth).
- Pour the hot broth over everything.
- Garnish with spring onion, coriander and Thai basil. Serve with Sriracha and lime wedges on the side for extra flavour.
Nutritional Information
- Per serving
- Energy: 630 kcal / 2633 kJ
- Fat: 18 g
- Protein: 42 g
- Carbs: 72 g
