Go Back
–+ servings
Kosher pho

Pho – Vietnamese Beef and Noodle Soup

Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Print Recipe Pin Recipe

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)