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There’s nothing like our favorite soup during the cold weather. When it’s cold outside my one of my favorite comfort foods is Pho. (Check out this recipe is you ever want to make Pho at home!)

If you don’t know what Pho is, it’s a delicious Vietnamese noodle bowl that has yummy broth, rice noodles, and you can get a variety of meats, my favorite is the rare steak.

They cut the steak really thin and it cooks within the broth. I top it off with lots of bean sprouts, Hoisin sauce, and a lot of Sriracha sauce ( I like it hot!)

 

Pho isn’t an easy thing to make. Well, I haven’t actually tried, but it seems to be time consuming- but TOTALLY worth it I’m sure!

I was craving one day, but I wasn’t able to go pick it up because I was stuck in my house. It was snowing, I had my kids, and I didn’t feel like taking all of them out in the weather.

So… I looked to see what I had in my house. I saw that I had chicken broth, chili paste, nappa ( Chinese cabbage), Ramen noodles. I put all that together, minus the Ramen seasoning, and it turned out pretty good; but it just wasn’t hitting the spot.

So, I experimented and tried to get the soup as close as I could to what I had in mind.

 

 

 

Pho has more of a beef broth, so the next day I got some beef broth to try. The Ramen noodles were ok with it, but I love rice noodles, so I used that instead. I remembered that I love hoisin sauce and sirarcha in my Pho so I added that too. I didn’t have any thin sliced steak, so I made this soup vegetarian.

The items I used was perfect. Not quite Pho, but it was still really good!

 

Items you’ll need:

Two pots

Rice noodles

1 can beef broth

1 cup of water

Chili paste

Soy sauce

garlic powder

ginger powder

Nappa

Bok choy ( optional)

green onion

salt

Sriracha 

Hoisin Sauce

Lime Juice

Bean Sprouts (optional)

 

Print Recipe
Spicy Rice Noodle Soup
Course Main Dish
Prep Time 10 minutes
Cook Time 15 minutes
Servings
people
Ingredients
Course Main Dish
Prep Time 10 minutes
Cook Time 15 minutes
Servings
people
Ingredients
Instructions
  1. Boil water and cook rice noodles according to instructions on the package. Cook until soft
  2. Chop veggies. Nappa and bok choy about 1-2 inch wide
  3. In separate pot add beef broth, water, garlic, ginger, salt and soy sauce, nappa, cover and bring to boiling.
  4. Once nappa is cooked- soft and a little translucent, add the bok choy and cook for about 1 minute.
  5. Take noodles out and add to a bowl. Pour broth and veggies over the noodles.
  6. Add garnishes as desired.