Pho - Vietnamese Noodle Soup with Lemon Grass and Ginger

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

Gourmet Garden™ Jalapeño Stir-In Paste

Gourmet Garden™ Ginger Stir-In Paste

Gourmet Garden™ Lemongrass Stir-In Paste

Nutrition information coming soon.

In large bowl, soak rice stick noodles in boiling water for 3 minutes. Drain.
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.
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.