Pho Vietnamese Noodle Soup with Lemongrass and Ginger

15 m

Prep Time

30 m

Cook Time

14

Ingredients

4

Servings

½ lb rice noodles
2 teaspoon canola oil
2 teaspoon Gourmet Garden Gourmet Garden™ Jalapeño Stir-In Paste Stir-In Paste
½ lb ground pork, lean
2 tablespoon Gourmet Garden Gourmet Garden™ Ginger Stir-In Paste Stir-In Paste
1 tablespoon Gourmet Garden Gourmet Garden™ Lemongrass Stir-In Paste Stir-In Paste
1 cup carrots, peeled, julienned
1 cup green onions, thinly sliced
1 cup mushrooms, thinly sliced
4 cups beef broth
2 whole star anise
1 tablespoon fish sauce
1 tablespoon soy sauce, reduced sodium
1 whole lime, cut into wedges

(per Serving)

This recipe has no significant nutritional value.

1 In large bowl, soak rice stick noodles in boiling water for 3 minutes. Drain.
2 In large saucepan, heat oil over medium high heat. Add Gourmet Garden Chili Pepper Stir-In Paste and cook about 30 seconds. Add pork, breaking up until browned/cooked thoroughly, about 5 minutes. Stir in Gourmet Garden Ginger Stir-In Paste and Lemongrass Stir-In Pasteand cook one minute.
3 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.
4 Arrange noodles in four bowls. Ladle soup over noodles and serve with lime wedges.