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.
- Cook Time
- Prep Time
- 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
1. Prepare pasta according to package instructions.
2. 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.
3. 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.
4. While broth is cooking, slice beef: Using a mandoline or sharp knife, slice the steak, across the grain, very thin (about 1⁄8-inch).
5. 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.
6. Top with cilantro and serve with lime wedges.
Recipe Courtesy of Quick & Kosher: Meals in Minutes by Jamie Geller (Feldheim 2010)