This is a Pho-inspired soup that can be put together in about a half hour. It’s flavorful and bright yet lightweight, so makes for a fantastic lunch or dinner any time of the year.

Ingredients

• 8 oz. thin rice noodles
• 1 tbsp. vegetable oil
• 1 medium onion, thin sliced
• 1 pound ground beef
• 1 tsp. kosher salt
• 2 tsp. five-spice powder
• 1 tsp. black pepper
• 5 garlic cloves, grated
• 2-inch chunk of ginger root, peeled and grated
• 1 tbsp. fish sauce
• 4 cups chicken broth
• 5 cups water
• cilantro leaves
• Thai basil
• 1 jalapeno, thin-sliced
• Hoisin sauce, sriracha, and lime wedges for serving

Process

1. Place the noodles in a large bowl and cover with room-temp water. Let soak.
2. Heat the oil in a Dutch oven over medium-high heat. Cook the onion for about two minutes.
3. Add the beef and salt. Cook about two minutes.
4. Add the five-spice and pepper, then cook about three minutes.
5. Drain any excess fat.
6. Add the garlic, ginger, and fish sauce to the pot and cook for about a minute.
7. Add the broth and five cups of water.
8. Drain the noodles and add them to the soup. Cook just until cooked through and remove from heat.
9. Top the soup with any mix of basil, cilantro, and jalapeño. Add sriracha or hoisin sauce, and garnish with lime.
10. Serve!