Pho Bo with Spaghetti and Beef

Put a pot of water on the stove. While the water is boiling, slice the beef into thin slices.

When the water boils, put the meat in the pot and cook for 5–7 minutes, skimming the foam from the surface.

Chop the potatoes and carrots into small cubes. Add the vegetables to the pot with the meat and simmer for 15 minutes until the potatoes begin to soften.

Meanwhile, cook spaghetti in a separate pot without oil. Cook for 2–3 minutes less than indicated on the package so the pasta remains slightly al dente.

Drain the spaghetti in a colander, rinse with cold water and leave in a pot or bowl.

Cut cherry tomatoes in half, mince the garlic finely, and slice the chili pepper into thin rings. Add everything to the soup and simmer for another 5–7 minutes.

Season with salt and black ground pepper to taste. Remove the pot from the heat and let the soup steep for a few minutes.

While the soup is cooling, finely chop the parsley and green onions. Transfer the herbs to a separate bowl.

Arrange spaghetti on plates, pour hot soup with meat and vegetables over it. Sprinkle with chopped herbs on top and serve.