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Pho-Inspired Noodle Soup

Name: Pho-Inspired Noodle Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 1 servings
Ingredients: 1/2 pound (250 g) rice noodles; 2 teaspoons (10 ml) canola oil; 1/2 pound (250 g) lean ground pork; 2 tablespoon (30 ml) ginger, finely chopped; 1 tablespoon (15 ml) Gourmet Garden™ Lemongrass Stir-In Paste; 1 cup (250 ml) matchstick carrots; 1 cup (250 ml) thinly slicd green onions; 1 cup thinly sliced mushrooms; 4 cups (1 liter) beef broth; 2 whole star anise; 1 tablespoon (15 ml) Thai Kitchen® Premium Fish Sauce; 1 tablespoon (15 ml) less sodium soy sauce; 1 whole lime, cut into wedges

By: Club House Kitchens

Made With:

Recipe Info

Prep Time:

15m
Cook Time:

30m
User Rating:

Ingredients

1/2 pound (250 g) rice noodles
2 teaspoons (10 ml) canola oil
1/2 pound (250 g) lean ground pork
2 tablespoon (30 ml) ginger, finely chopped
1 tablespoon (15 ml) Gourmet Garden™ Lemongrass Stir-In Paste
1 cup (250 ml) matchstick carrots
1 cup (250 ml) thinly slicd green onions
1 cup thinly sliced mushrooms
4 cups (1 liter) beef broth
2 whole star anise
1 tablespoon (15 ml) Thai Kitchen® Premium Fish Sauce
1 tablespoon (15 ml) less sodium soy sauce
1 whole lime, cut into wedges

Nutrition Information

(per serving)

Key products

Gourmet Garden Lemongrass Citronnelle Paste tube.

A white platter filled with bright green asparagus spears coated in a light brown sauce, possibly prepared with Gourmet Garden Lemongrass Stir-In Paste (Case Of 96), rests on a striped cloth

Gourmet Garden™ Lemongrass Paste, 80g

A clear glass bottle of Thai Kitchen Sauce Fish, an all-purpose seasoning made with anchovy extract, labeled as gluten-free and containing 200 mL.

A vibrant noodle salad bowl featuring fresh cucumber slices, shredded carrots, and red onions tossed with Thai Kitchen Regular Sauce All Purpose 6.76 Oz and garnished with fresh herbs.

Thai Kitchen® Premium Fish Sauce, 200mL

Instructions

In large bowl, soak rice noodles in boiling water for 3 minutes. Drain.
In large saucepan, heat oil over medium high heat. Add pork, breaking up until browned and cooked through, about 5 minutes. Stir in Ginger Paste and Lemongrass Paste and cook 1 minute.
Stir in carrots, green onion, mushrooms, broth, star anise, fish sauce and soy sauce. Bring to boil. Cover and simmer until vegetables are tender, about 15 minutes.
Arrange noodles in four bowls. Ladle soup over noodles and serve with lime wedges.