How to Cook Beef Noodle Soup

Most people are familiar with Vietnamese Beef Pho, but what’s less well-known is that we similarly grew up with our own version of beef noodle soup back in Malaysia.

I sort of split the difference in this broadcast where I retained the use of hearty chunks of beef brisket found in the Malaysian version, but seasoned the soup with some of the spices you would more likely find in a pot of pho – namely star anise and cloves (I would have added a cinnamon stick but for the fact I had none in my pantry).


Beef Noodle Soup


Beef Soup –

1kg beef brisket, cut into large cubes
1kg beef bones
2L chicken stock
Water to take volume to 6L
½ onion
6 cloves garlic, peeled
3 star anises
1 cinnamon stick
5 cloves
1” piece of ginger
2 tsps sugar
2 Tbsp chicken powder
Dash of white pepper

Separately blanch –

Noodles (usually fresh rice noodles aka hor fun)
Asian greens

Optional –

Crispy fried shallots
Chilli sauce or soya sauce + sliced chillies


  1. Combine soup ingredients in a pot, bring to a boil, then simmer on low heat for about 2-3 hours or until the brisket is very tender and the soup is flavoursome. Adjust seasoning as required.
  2. Add more water as required during cooking, to maintain the overall volume at about 6L (ie. liquids + bones + meat).
  3. FYI I used a pressure cooker – the Optimum Induction Pressure-Cook Pro and it was done in under 45 minutes.
  4. Place separately-blanched noodles and veggies in a bowl and fill with soup and beef chunks.

Visit for more information about the Optimum Induction Pressure-Cook Pro used in this recipe.


Click here for the Crispy Fried Onions from this broadcast >>

crispy fried onions pic



Rode Mic

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