Few things warm the soul quite like a steaming bowl of Taiwanese tomato beef noodles. The rich broth, gently sweetened with tomatoes and layered with savoury beef coins.
I still remember the day I stumbled upon this small noodle eatery in Taipei (find my travel blog here!), while looking for a quick lunch before heading to Dihua Street. It was run by an elderly couple. The bowl that arrived at my table looked so simple, almost unassuming, yet the moment I took a sip of the broth, I knew it was something special. The rich tomato flavour, tender beef, and springy noodles came together in the most comforting way. It was the kind of meal that warmed me from the inside out, leaving me both full and deeply content.
Today, I’m recreating that same heartwarming bowl at home, with a little twist using leftover pho broth — and it turned out every bit as satisfying.
Here’s how I do it!
Ingredients (2–3 servings)
500ml leftover pho broth (click here for recipe!)
350g beef coin (or beef shank cubes)
1 canned peeled tomato
1 tbsp dark soy sauce
Coriander, chopped
Black pepper, to taste
Method
1. Pressure Cook
• Pour in leftover pho soup into the Instant Pot.
• Add beef coin or meat of choice.
• Pressure Cook on high for 1 hour, followed by natural release.
2. Add Tomatoes
• Add in canned peeled tomato (squash slightly) and 1 tbsp dark soy sauce.
• Stir to combine.
3. Cook Noodles
• In a separate pot, boil water.
• Add knife-cut noodles and cook as per packaging.
4. Serve
• Ladle hot tomato beef broth over noodles and add beef slices into bowls.
• Garnish with chopped coriander and black pepper.
A Singaporean Mum 
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