The instructions from the back of the package:

Vietnamese Pho Serves 3

• 1 packet Vietnamese Pho Noodle Soup Spice Paste
• 3 cups (750 ml) water or unsalted beef or chicken stock
• 1 onion, coarsely chopped
• 250 g (½lb) beef, thinly sliced
• 150 g (5 oz) dried rice noodle (to cook the noodles, follow pack instructions and portion into 3 bowls)
• ¼ cup (50 g) bean sprouts, lightly blanched
• Fresh sweet basil leaves, green lime, coriander leaves and cut chillies as garnish (optional)

1. Bring water or unsalted beef or chicken stock, Spice Paste and onion in a saucepan to boil. Reduce heat; simmer for 5 minutes.
2. Add sliced beef; bring to boil. Remove the cooked or medium rare beef and set aside.
3. Place beef on noodles and pour soup over. Garnish with bean sprouts, basil leaves and lime. Serve hot.

Here’s a Chicken Noodle Soup recipe from the Asian Home Gourmet website.