There are hundreds of weeknights in a year. That’s a lot of dinner! Test kitchen editor Kendra Vaculin is here to help. In her series Speedy Does It, she shares whoa-worthy meals you can get on the table like *snaps fingers* that.
Inspired by the flavors of Vietnamese pho, this ground beef and rice noodle soup comes together in just 20 minutes. Ground five spice and a bit of fish sauce add warming, aromatic flavor and a savory depth to boxed broth, giving it that cooked-all-day flavor in a fraction of the time.
While they may seem like extra steps, don’t skip either draining off the fat from the ground beef before adding the aromatics, or skimming any foam off the top of the stock while it cooks. Both help keep the broth clear and flavorful, allowing the beef itself to shine.
Cook's Note: While you could absolutely use beef stock (or vegetable!) in this recipe, we found in testing that chicken provided the best platform for the five spice and aromatics to come to the forefront of every bite.
Recipe information
Total Time
20 minutes
Yield
4 servings
Ingredients
Preparation
Step 1
Place 8 oz. thin rice noodles in a large bowl and pour in room-temperature water to cover; let soak until ready to use to rehydrate and soften.
Step 2
Heat 1 Tbsp. vegetable oil in a medium Dutch oven or other heavy pot over medium-high. Cook 1 medium onion, thinly sliced, stirring occasionally, until just starting to soften, about 2 minutes. Add 1 lb. ground beef and 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt; cook, stirring and breaking up meat with a wooden spoon, until partially browned, about 2 minutes. Add 2 tsp. Chinese five-spice powder, season with freshly ground pepper, and continue to cook, stirring occasionally, until just cooked through, about 3 minutes. Pour off excess fat; discard.
Step 3
Add 5 garlic cloves, finely grated, one 2" piece ginger, peeled, finely grated, and 1 Tbsp. fish sauce to meat mixture in pot and cook, stirring occasionally, until combined and fragrant, about 1 minute. Pour in 4 cups low-sodium chicken broth and 5 cups water, then increase heat to high and bring to a boil, skimming any foam from surface.
Step 4
Drain noodles and add to soup. Cook according to package directions until just cooked through. Remove soup from heat.
Step 5
Ladle soup into bowls and top with cilantro leaves with tender stems, Thai basil or mint leaves, mung bean sprouts, and sliced jalapeño. Serve with hoisin sauce, sriracha, and lime wedges.
Recipe notes
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