I have a sister in law who makes the best Pho you have ever tasted. (Pho is a vietnemese noodle bowl with steak and broth and lots of other yumminess). It quickly became a favorite of ours and we would request it every time we would visit. The problem is the original recipe takes all day to make and try as I might I could never duplicate her deliciousness. So when I found this recipe, I was hopeful that it would be a quick and close substitute that I could make on a weeknight. We weren't disappointed! While of course it isn't too authentic the flavors are there and the kids and hubby devoured it!
Asian Beef andaa Noodle Soup
(adapted slightly from Cook's Country)
8 c. chicken broth
1 T. greated fresh ginger
2 cloves garlic, minced
2 T fish sauce (found by the asian foods in the supermarket)
1/4 t. chinese 5 spice powder
4 (3 oz) packages of ramen noodles, seasoning packets discarded)
1 small flank steak, cut lengthwise into thirds and then crosswise into 1/4 inch slices
1/2 medium hadaa napa cabbage sliced thin (about 4 cups - I just bought the preshredded package at the grocery store)
1/4 c finely chopped cilantro
sliced green onions
a couple limes cut into quarters
Siracha chili sauce
Bring broth, ginger, garlic, fish sauce, and 5 spice powder to boil in a large pot. Reduce heat to medium low and simmer until flavors blend, about 10 minutes. Add noodles to simmering broth anda cook until nearly tender, about 2 minutes. Stir in beef and cabbage and simmer until cabbage is wiltedaa anda beef is cooked through. Top with your choice of any of the above toppings and serve immediately!