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Five-Spice Beef Noodle Soup
Inspired by the flavors of Vietnamese pho, this ground beef and rice noodle soup comes together in just 20 minutes.
👥 4 Servings⏱️ Prep & Cook: 20 min👤 Kendra Vaculin📖 epicurious
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●bowl
- ●pot
- ●dutch oven
- ●wooden spoon
- ●oven
📝 Preparation Steps
1
Place 8 oz. thin rice noodles in a large bowl and pour in room-temperature water to cover; let soak until ready to use to rehydrate and soften.
. thin rice noodles (such as banh pho)8 oz
2
Heat 1 Tbsp. vegetable oil in a medium Dutch oven or other heavy pot over medium-high. Cook 1 medium onion, thinly sliced, stirring occasionally, until just starting to soften, about ⏱️ 2 minutes. Add 1 lb. ground beef and 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt; cook, stirring and breaking up meat with a wooden spoon, until partially browned, about ⏱️ 2 minutes. Add 2 tsp. Chinese five-spice powder, season with freshly ground pepper, and continue to cook, stirring occasionally, until just cooked through, about ⏱️ 3 minutes. Pour off excess fat; discard.
. vegetable oil1 Tbspmedium onion, thinly sliced1. ground beef1 lb. Diamond Crystal or ½ tsp. Morton kosher salt1 tsp. Chinese five-spice powder2 tspFreshly ground pepper
3
Add 5 garlic cloves, finely grated, one 2" piece ginger, peeled, finely grated, and 1 Tbsp. fish sauce to meat mixture in pot and cook, stirring occasionally, until combined and fragrant, about ⏱️ 1 minute. Pour in 4 cups low-sodium chicken broth and 5 cups water, then increase heat to high and bring to a boil, skimming any foam from surface.
2" piece ginger, peeled, finely grated1. fish sauce1 Tbsplow-sodium chicken broth4 cups
4
Drain noodles and add to soup. Cook according to package directions until just cooked through. Remove soup from heat.
5
Ladle soup into bowls and top with cilantro leaves with tender stems, Thai basil or mint leaves, mung bean sprouts, and sliced jalapeño. Serve with hoisin sauce, sriracha, and lime wedges.
Cilantro leaves with tender stems, Thai basil or mint leaves, mung bean sprouts, sliced jalapeño, hoisin sauce, sriracha, and lime wedges (for serving)
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