This recipe is inspired by a Vietnamese soup called “pho.” The meat isn’t cooked on a stove, but when it is served the boiling broth is poured over paper-thin strips of beef and the heat of the broth cooks it. Freeze the meat until firm, about 1 hour to make slicing easier.
Pho – Vietnamese Beef and Noodle Soup
Servings
4 Servings
Ingredients
- 1 1-pound box angel hair
- 1 tablespoon canola oil
- 2 cloves garlic sliced
- 1 32-ounce box beef broth
- 2 32-ounce boxes reduced sodium chicken broth
- 1 star anise
- ½ teaspoon ground cinnamon
- 1 cube frozen crushed garlic
- 1 cube frozen crushed ginger
- 1 pound New York boneless strip steak frozen for 1 hour
- 2 cups shredded lettuce
- 1 jalapeño seeded and minced
- ¼ cup torn fresh cilantro leaves
- Lime wedges
Instructions
- Prepare pasta according to package instructions.
- Heat oil in a 4- or 5-quart saucepan over medium-high heat. Fry garlic for about 1 minute until fragrant and golden. Transfer to a small bowl and set aside.
- In the same pan, heat broths with star anise, cinnamon, and frozen garlic and ginger. Bring to a gentle boil and cook for 10 minutes.
- While broth is cooking, slice beef: Using a mandoline or sharp knife, slice the steak, across the grain, very thin (about 1⁄8-inch).
- Evenly distribute angel hair, lettuce, jalapeño, fried garlic, and beef among four large soup bowls. Pour broth into bowls, pushing beef into hot liquid so that it cooks.
- Top with cilantro and serve with lime wedges.
- Recipe Courtesy of Quick & Kosher: Meals in Minutes by Jamie Geller (Feldheim 2010)
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