Pho Steak Soup with Noodles


1 lemongrass stalk, in fresh produce (or lemongrass paste – see photo!)
1 Tbsp Asian sesame oil
1 Tbsp vegetable oil
2 cloves minced garlic
1 small jalapeno, seeds removed, chopped (or ½ tsp red pepper flakes)

1 Tbsp chopped fresh ginger
8 cups chicken or beef broth
1 tablespoon Asian fish sauce
1 whole star anise (spice aisle)
1 cinnamon stick
10 -12 cherry tomatoes, cut in half
1 bunch green onions, thinly sliced
1/2 pounds dried flat rice noodles or linguini
1 lb. sirloin steak (about 1 inch thick)
3  cups coarsely chopped spinach
Optional: 1/4 cup coarsely chopped fresh mint

Lime wedges for serving 


In a large saucepan or Dutch oven, heat both oils over medium heat.

Add lemongrass, garlic, jalapeno, and ginger to lightly brown, about 5 minutes. (if using lemon grass paste wait to add with broth)

Pour in broth, add fish sauce, star anise, and cinnamon stick.

Let soup simmer for about 20 minutes. Either strain or using a spoon, remove solid ingredients from the pot.

Add tomatoes and green onions to the soup to simmer over low heat for 10 minutes.

While the soup is simmering, cook noodles in a separate pot according to package instructions.

Heat a tsp of vegetable oil in a large skillet over high heat. (or spray with cooking spray)

Season steak with salt and pepper and sear on both sides to rare. (It cooks more in the hot broth – it’s true even though at first my family didn’t believe me and had over-cooked steak)

Remove steak to cutting board to rest for a couple of minutes, then slice thinly.

Add spinach to the soup for the last minute of cooking.

Add noodles. 

To serve: Put steak in soup bowls, cover with hot broth and noodles. If desired, top with a few mint leaves and a squeeze of lime juice. Yum!


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