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Il Pho

Oriental soup recipe with beef and vegetables

The recipe for Pho with Italian meat: Italy and the East together

In recent years we have witnessed many contaminations between our Italian cuisine and oriental cuisine. Here, traditional dishes and soups typical of Vietnam and the East are arriving more and more often in the new restaurants and bistros of our cities. So why not try recreating one of these tasty recipes at home too? Let's prepare Pho! The ingredients are now also available from us and many can be replaced with Italian products: we are talking about a meat broth, fresh vegetables, spices to our liking and rice spaghetti.

The final recipe can be created to our liking, thanks to the addition of the aromatic herbs that we prefer and that we can find in the garden, we can also add our chef's touch by adding spices and using the cut of meat that we like most. You can purchase all cuts of meat conveniently in our online butcher's shop: from those used for the broth (in the Bollito Box ) to those that will be the real protagonists of the dish.

If, however, we want to remain more faithful to the traditional recipe, we advise you to pop into the shops that sell exotic products and get some typical ingredients such as shiitake mushrooms, fish sauce and tofu. But now let's move on to the recipe, we will put the ingredients most similar to the traditional recipe and some more Italian variations.

Oriental soup with Italian meat


  • 600 ml of beef broth (you can find the cuts in the Bollito Box )
  • 150ml of water
  • 150g of beef rump or beef fillet , cut into cubes
  • 100 g of soya sprouts (or mung beans)
  • 70 g of rice noodles (or noodles)
  • 8 g of fresh ginger (or 15 in powder)
  • 5 button mushrooms (or shiitake mushrooms)
  • 2 shallots
  • 1 tablespoon seed oil (or extra virgin olive oil )
  • 1 clove of garlic
  • 1 fresh chili pepper
  • 1 tablespoon fish sauce (alternatively soy sauce or anchovy paste diluted in water)
  • 1 carrot
  • 1 spring onion
  • salt and white pepper to taste
  • aromatic herbs to taste


Heat the oil in a wok-like pan over medium heat. We sauté the shallot for 3 minutes, then add the cloves of garlic, the sliced ​​ginger and the sliced ​​chilli pepper. Cook for about 4 minutes over medium heat, stirring occasionally.

Now we blend and pour in the meat broth and water, mix and add the fish sauce (or soy sauce or anchovy paste), salt slightly (if we have not added the soy sauce) and also add a pinch of white pepper. Bring to the boil, lower the heat and leave to cook for 2-3 minutes.

Now add the beef chunks and cook without it returning to the boil for 3-4 minutes. We taste and, if we like it, add some aromatic herbs to taste (dill, parsley and marjoram) and a few more spices. Once the minutes have passed, remove the pan from the heat and set it aside.

In a separate pan, cook the rice spaghetti (or noodles) in boiling salted water, following the times indicated on the packages. Drain everything well and prepare the fresh vegetables to make the soup.

We sear the bean sprouts lightly in a pan, take the carrots, clean them and cut them into strips, the same goes for the spring onions and mushrooms, trying to maintain a certain consistency and not create a mince. We compose the dish by placing the broth with the meat, the fresh vegetables with the sprouts and the rice spaghetti in a bowl. Serve piping hot with Asian seasonings to taste and a sprinkling of fresh herbs.