Your favorite Vietnamese soup turned Italian! There's something so comforting about delicate pastina stars and pho broth, so this pho beef pastina was created! Pho pastina is the combination of rich spiced pho beef broth with creamy comforting pastina.
You'll have to also try my other comforting recipes for cozy season, like my Japanese beef curry and my not so traditional mille-feuille nabe!
Why you'll love this easy pastina recipe
- The best combo of "Italian penicillin" and Vietnamese hangover soup
- Ready in 20 minutes
- Budget-friendly
- Meal prep friendly
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Ingredients
- Coriander seeds: Adds citrusy notes to the broth.
- Star anise: Signature pho spice with that sweet licorice flavor.
- Cinnamon stick: Brings warmth and sweetness.
- Black cardamom pod: Adds smoky, depth.
- Fennel seeds: Provides a sweet licorice and anise profile.
- Beef broth: The base to carry the aromatic spices.
- Pastina: Stelline is traditional, but any tiny pasta works.
See recipe card for quantities.
Instructions
- Heat a large pot over medium heat. Add the coriander seeds, star anise, cinnamon stick, black cardamom pod, and fennel seeds to the pot. Toast for 2-3 minutes, stirring frequently, until the spices become fragrant. This step is crucial.
- Transfer the spices to a tea bag and tie it securely.
- Add 4 cups of the beef broth to the same pot and drop in the spice bag. Bring the broth to a gentle boil and reduce to a simmer. Let it simmer for 10-15 minutes to allow spices to infuse into the broth.
- Remove and discard the spice bag (squeeze it gently to extract any excess broth).
- Bring the broth back to a boil and add the pastina. Cook for 5-7 minutes, stirring occasionally, until the pasta is tender and the pastina soaks up the broth. Add more broth as needed and enjoy!
Other recipes to try:
Easy Pastina Recipe (Beef Pastina)
This easy pastina recipe combines Italian comfort food with Vietnamese pho spices for a cozy, aromatic bowl in just 20 minutes!
Servings: 2
Instructions
- Heat a large pot over medium heat. Add the coriander seeds, star anise, cinnamon stick, black cardamom pod, and fennel seeds to the pot. Toast for 2-3 minutes, stirring frequently, until the spices become fragrant. This step is crucial.
- Transfer the spices to a tea bag and tie it securely.
- Add 4 cups of the beef broth to the same pot and drop in the spice bag. Bring the broth to a gentle boil and reduce to a simmer. Let it simmer for 10-15 minutes to allow spices to infuse into the broth.
- Remove and discard the spice bag (squeeze it gently to extract any excess broth).
- Bring the broth back to a boil and add the pastina. Cook for 5-7 minutes, stirring occasionally, until the pasta is tender and the pastina soaks up the broth. Add more broth as needed and enjoy!
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