Beef Pares Mami (Filipino Noodle Soup)

This Beef Pares Mami is the Filipino version of pho and is equally tasty. Tender pieces of beef are cooked slowly until meltingly tender in a perfectly seasoned and spiced broth. Fresh egg noodles are then added to make a mouthwateringly delicious soup that is perfect for the entire family!

Beef Pares Mami

Well, we can no longer escape it! The chilly fall mornings (even winter in some places!) are here and, boy, do we feel it in our bones! My favorite open-toed slip-on wedge shoes have now been replaced by my comfy Ugg boots and I can no longer wear anything sleeveless or I’ll freeze! Yup, fall and, in its heels, winter is here to stay for the next several months. Dress up well and get ready!

I live in New England, in Connecticut in particular, so like many who reside here, our favorite season is fall. And why not? The entire landscape is replaced with magical gorgeous colors of fall all over. Below is a photo of East Rock Park (just to give you a flavor) and we live just behind this rock and right across the park with the entrance just meters away from us. Since we pass through the park on a daily basis this is pretty much the sight we see every day! How can I not love fall?

It’s a shame fall is such a short season as I wish it could be like this for a long time. Thankfully, the fall season in coastal Connecticut generally does not peak until the last week of October (and extends up to early November) so we can enjoy a longer fall compared to other places. We lived in Holland, MI for 10 years before coming to CT and while they do have gorgeous fall colors there, too (especially in the UP!) it’s gone by early to mid-October.

Here’s a video of the awesome fall colors in East Rock Park.

How that you have feasted your eyes with these amazing fall colors, let me tantalize your palate with this deliciously perfect fall and winter soup!

Beef Pares Mami

Beef Pares Mami is a classic noodle soup from the Philippines. It is so hugely popular that even though it’s in soup form it is actually considered street food and you can find it being sold in many avenues, roads, and corners all over Metro Manila and beyond. You know it’s big when this soup is eaten day-in-day-out even in the midst of summer heat. People don’t care because this is their comfort food in a bowl!

The first time I tried this many years ago in the streets of Manila, I just ordered a bowlful in one of the food stalls prevalent in the area. It’s not upscale or posh food at all and more like a working-class food and that’s what I love about it. It’s hearty, wholesome, delicious and a favorite of everyone. I feel like I am eating a bowl of soup with 100 Million Filipinos at the same time each time I have it. It truly is comfort food at it’s best.

Proof that this is such a delicious beef soup is the fact this recipe has been featured in the Pittsburgh Post Gazette – Let’s Eat: What’s Pares Mami? A pho that’s so satisfying. I am not surprised because it’s such a tasty noodle soup.

The best thing is, this Pares Mami can be made so easily at home – in fact, the recipe version in the book is a shortcut recipe so you can enjoy this without waiting hours and hours just to get a tasty soup. The base is either a homemade or storebought (your choice) beef stock or broth. The spices add such a subtle but tasty flavor to the broth and since the meat is cooked in it – you get all that meaty flavor from the beef. All of that combine to make a truly tasty soup without too much fuss or fancy!

So when I made my cookbook – Rice. Noodles. Yum. (Everyone’s Favorite Southeast Asian Dishes), I knew right away that Beef Pares Mami has to be included! You can find it among other yummy recipes in the chapter featuring Satisfying Soups for that’s exactly what this Beef Pares Mami is.

Our cookbook has 75 rice and noodles recipes and each is accompanied with a full-color photo of the finished dish. Check it out below.

GET IT HERE ➡️ Amazon >
Barnes & Noble >
Book-A-Million >
IndieBound –

With a variety of authentic popular fried rice dishes, noodle favorites like Pad Thai, Pansit, Pho Bo, Mie Goreng and so much more, plus the yummiest street food and sweet treats – this cookbook has a recipe for everyone! It’s like traveling to South East Asia without having to leave home.

Going back to the yummy soup, when the wintry blues hit you – hit back with this might bowl of Beef Pares Mami!

Beef Pares Mami (Filipino Beef Noodle Soup)

This Beef Pares Mami is the Filipino version of pho and is equally tasty. Tender pieces of beef are cooked slowly until meltingly tender in a perfectly seasoned and spiced broth. Fresh egg noodles are then added to make a mouthwateringly delicious soup that is perfect for the entire family!

Course Dinner, Main Course
Cuisine Asian, Filipino, Southeast Asian
Keyword Beef Pares, Beef Pares Mami, Mami Soup
Prep Time 10 minutes
Cook Time 2 hours
Total Time 2 hours 10 minutes
Author Manila Spoon


  • 2 tbsp cooking oil of choice
  • 6 cloves garlic, peeled and crushed
  • 2.2 lbs (1 kg) chuck roast or beef brisket, cut into bite-sized cubes and seasoned with 1 tsp each of salt and pepper
  • 4 cups (1 L) beef broth or beef stock, homemade or storebought
  • 4 cups (1 L) water
  • 2 cinnamon sticks
  • 6 star anise, dried
  • 1 1/2 tbsp (23 ml) soy sauce, or to taste
  • 1 1/2 tbsp (23 g) sugar
  • salt and pepper, to taste
  • 1 lb (455 g) package cooked egg or mami (chow mein) noodles, blanched briefly in hot water then drained
  • 1 napa or savor cabbage, shredded coleslaw-style
  • green onions or scallions, sliced thinly
  • hard-boiled eggs, peeled and halved, for serving
  • fried garlic, for serving
  • red chili, sliced, for serving
  • lime slices, for serving


  1. Heat the oil in a stock pot over medium heat. Add the garlic and cook for 1 minute or until aromatic. Add the beef cubes and cook for 20 minutes, turning the meat halfway through the cooking time, until the beef is browned all over and has released its fat. Add the beef broth and water to the pan, then add the cinnamon sticks and star anise. Bring to a boil then lower the heat to a simmer. Cover and cook until the meat is tender, between 11⁄2 and 2 hours. Season the broth with the soy sauce, sugar and salt and pepper, to taste. 

  2. Ladle the noodles into individual bowls and top with a portion of the cabbage
    and green onions. Then ladle the hot soup and beef cubes on top. Garnish with
    the fried garlic and red chili (optional). Serve with lime slices on the side.



  1. Wendy
    December 14, 2019 / 5:26 pm

    I followed everything to a T. However, my soup stock was not as savory as i expected it. Did you use store bought beef broth or homemade.

    • abigail
      December 15, 2019 / 7:39 pm

      Hey Wendy, I just used a good quality beef broth but it’s store-bought. However, it’s easy to remedy this – if your beef broth needs a bit of a lift, simply adjust the seasoning – add more soy sauce, sugar or salt and pepper, to taste. It’s already spiced so it would already have the flavors of cinnamon and star anise but you can adjust the seasoning to your preference. That’s what I always do. You can also add the recommended accompaniments for more complex flavors – fried garlic, chilis, etc and a squeeze of lime juice for added flavor. In the Philippines and Southeast Asia, you simply start with a basic broth and then personalize it by adjusting seasoning to your preference. No right or wrong with it so follow your tastebuds and hope this helps. Thanks for asking.

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