Pho-Style Beef Noodle Soup
with Mushrooms, Bok Choy, Cilantro, Lime & Sriracha
- Soy
- Wheat
Our riff on this iconic Vietnamese noodle soup—with its beefy flavor and aromatics simmered all day—comes together in minutes instead of hours. It boasts earthy mushrooms, chewy ramen noodles, and a one-two crunch punch of napa cabbage and bok choy. Juicy slices of bavette steak top the garlic, ginger, and scallion-infused broth. Finished with herbaceous cilantro, a bright squeeze of lime, and a drizzle of spicy Sriracha, this big bowl is as warming as it is delicious.
Ingredients
6 ounce
Ramen Noodles
10 ounce
Bavette Steak
1 unit
Pork Ramen Stock Concentrate
8 ounce
Button Mushrooms
4 ounce
Bok Choy and Napa Cabbage
2 unit
Pho Stock Concentrate
1 unit
Beef Stock Concentrate
1 unit
Lime
2 unit
Scallions
2 teaspoon
Sriracha
1 teaspoon
Garlic Powder
2 tablespoon
Hoisin Sauce
(Contains: Soy, Wheat)
¼ ounce
Cilantro
1 thumb
Ginger
Not included in your delivery
3 teaspoon (tsp)
Cooking Oil
teaspoon (tsp)
Salt
teaspoon (tsp)
Black Pepper
Nutrition Values
Utensils
Cooking Steps
• Bring a large pot of salted water to a boil. Wash and dry produce. • Trim and thinly slice mushrooms (skip if your mushrooms are pre-sliced!). Trim and thinly slice scallions, separating whites from greens. Peel and mince ginger.
• Pat steak* dry with paper towels and season all over with garlic powder, salt, and pepper. • Heat a drizzle of oil in a large pan over medium-high heat. Add steak and cook until browned, 3-4 minutes per side (it’ll finish cooking in Step 5). Transfer to a cutting board.
• Once water is boiling, add noodles to pot. Cook, stirring, until tender, 2 minutes. • Drain, then toss noodles with a drizzle of oil.
• Heat a drizzle of oil in empty pot used for noodles over medium-high heat. Add mushrooms and a pinch of salt; cook, stirring occasionally, until browned and softened, 3-5 minutes. Add scallion whites and ginger and cook, stirring, until fragrant, 30 seconds. • Stir in 3½ cups water (7 cups for 4 servings), pork ramen stock concentrate, pho stock concentrates, and beef stock concentrate. Bring to a boil, then cover and reduce heat to low. Add the bok choy and napa cabbage and simmer until tender, 3-5 minutes.
• Quarter lime. Pick cilantro leaves from stems. • Very thinly slice steak against the grain. • Add sliced steak to broth and cook to desired doneness, 2-3 minutes. Turn off heat; stir in juice from half the lime. Taste and season with salt.
• Divide noodles and sliced steak between large soup bowls; pour broth over top. • Drizzle soup with hoisin and as much Sriracha as you like. Garnish with scallion greens and cilantro. Serve with remaining lime wedges on the side.
Steak is fully cooked when internal temperature reaches 145°.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Many loved the rich, flavorful broth; some found it restaurant-quality, while others thought it needed more seasoning.
- Ease of prep: Several noted it was time-consuming to make, but most agreed the effort was worthwhile for the delicious result.
- Suggestions: Consider adding bean sprouts, Thai basil, or jalapeños for more authentic flavor; some preferred rice noodles over ramen.
- Portions: Generous servings with plenty for leftovers, though a few wanted more noodles or vegetables.
- Meat quality: Most praised the tender, flavorful steak, but some found it tough or fatty.
Reviews from our home cooks
This was pretty good for pho. I love the way they had me cook the beef. Don't overdo the initial beef searing. Trust the steps given. It will be cooked more in the soup.
I like that the Pho broth has a strong ginger and beef flavor. Overall it tasted good, but the prep time was on the longer side (because of chopping of ginger and mushrooms).
I absolutely loved the ingredients in this recipe! Everything was super fresh and flavorful! I loved the 3 broths in there. I kinda wish the noodles were better, but they gave the classic pho feel to the dish.
This was a good soup, I love Pho and this one was a good one to do. I love the lime flavor with it, makes it nice and crisp.
I love pho... I have had pho at many excellent pho shops. This was really really good and I highly recommend it. Easy to make and when you set aside the cooked noodles it is great for a second meal. Just heat up the broth and pour it over the cooked noodles!
My son and I prepared this last night. We loved it. The broth was light and flavorful. We added a splash of sesame oil. Our container had one lime. The lime was dry. Our friends from Cambodia use a fresh squeeze of lime each mouthful. I have plenty of broth left. I'll add more mushrooms and some baby Bok choy
Flavors came together so nicely. Rich broth, earthy mushrooms and quality steak. The napa cabbage was chopped a little too thin and would have liked to have it larger to still have a bit of crunch.
Overall, the flavor was great and we liked the pho style soup. The beef though, even cooked shorter than suggested, ended up being too tough in the soup. We left it out of the last two servings and just ate the soup. Delicious without the beef.
I wanted to branch out from my usual dishes, but I was a little skeptical about how this one would turn out. However, I was pleasantly surprised! The flavors were great, and there was enough for two hearty bowls (plus a third lunch-sized portion). I love to get pho from a local restaurant, but I'm happy to have this recipe so I can make larger servings for myself. I'm sure I'll order this one again.
My daughter and I love homemade from scratch Pho that takes hours to make and this was a very flavor in a much shorter time. She looks forward to when we can order it again!
