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Quick Faux Pho

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“Not quite the same, but still good. I usually use the chicken/turkey alternatives as we don't eat red meat in our house. I don't remember where I got this, some magazine I think...”
READY IN:
20mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

  • 4 (14 1/2 ounce) cans beef broth
  • 6 ounces rice noodles
  • 5 ounces Baby Spinach
  • 1 cup fresh basil leaf
  • 8 ounces pastrami, torn in strips (16 thin slices)
  • 14 cup green onion, chopped
  • 2 teaspoons chili oil
  • 1 lime, quartered

Directions

  1. Put broth in a large pot. Cover and bring to a boil over medium-high heat.
  2. NOTE - I like to simmer the broth with a 1" piece of fresh ginger (quartered) and a cinnamon stick for 30 minutes, remove the items and bring to a boil. It makes it not-so-quick, but it is more flavorful.
  3. Add the noodles, reduce heat to medium and boil gently, uncovered, 6-8 minutes or until noodles are tender, stirring occasionally.
  4. Stir in the spinach and basil for the last minute of cooking time.
  5. Divide beef among 4 serving bowls. Ladle soup over the pastrami, sprinkle with green onions and drizzle with chili sauce.
  6. Serve with lime.

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