Pho - Vietnamese Noodle Soup with Lemon Grass and Ginger
Soups Stews

Pho Vietnamese Noodle Soup with Lemongrass and Ginger

  • 15m

    prep time

  • 30m

    Cook Time

  • 15





  • ½ lb rice noodles
  • 2 teaspoon canola oil
  • 2 teaspoon Gourmet Garden Chili Pepper, Stir-In Paste
  • ½ lb ground pork, lean
  • 2 tablespoon Gourmet Garden Ginger, Stir-In Paste
  • 1 tablespoon Gourmet Garden Lemongrass, 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

Nutrition information

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.