• Course


  • Prep time

    10 Mins

  • cook time

    20 Mins

  • servings


  • Author



Chili Oil

  • 100g cooking oil
  • 5g chili powder
  • 5g chili flakes
  • ½g five spice powder
  • ½g ginger powder
  • 5g sesame seeds

Simple Sauce

  • 200g water
  • 60g soy sauce
  • 10g dark soy sauce
  • 15g oyster sauce
  • 10g rock sugar
  • 2 bay leaves
  • 1 star anise
  • 1 cinnamon stick
  • 1 dried orange peel
  • 5g Sichuan peppercorns


  • 20g pickled long beans, finely sliced
  • 10g green onions, finely sliced
  • 10g cooking oil
  • 20g salted spicy shredded radish
  • 20g pickled bamboo shoots
  • 50g thinly sliced wagyu (beef)
  • 20g baked peanuts

product used in the recipe

Organic Traditional Pho Rice Noodles

  • 1

    Prepare chili oil – heat oil, removing from heat before it smokes, then let cool down a little bit before pouring into the other ingredients.

  • 2

    Prepare sauce – add ingredients to a pot and bring to a boil, then let simmer for 10 mins before removing from heat.

  • 3

    Prepare toppings - finely cut beans and green onions. Heat oil in a frypan then stir fry beans, radish, and bamboo shoots for 2-3 mins. Set aside. Fry beef in same pan for ~1 min each side, or until golden brown.

  • 4

    Prepare noodles per directions on package.

  • 5

    Divide noodles, sauce, toppings, and chili oil between 2 bowls.

product used in the recipe

Organic Traditional Pho Rice Noodles

Instruction video