Pho-inspired Beef and Noodle Soup

A quick beef stock simmers with aromatics and warm spices and is served over rice noodles and thin beef.

Pho-inspired Beef and Noodle Soup

The best soups start with a great stock. Vegetables, rice, proteins, or noodles are good, but for me, the test of an outstanding soup is the broth. For my money, one of the world’s best soups is Vietnamese pho, and we’re highlighting this dish as our National Soup Month celebration continues.

The national dish of Vietnam, pho (pronounced fuh) is a late 19th-century invention that first showed up in northern Vietnam during French colonial times. This beautifully fragrant and restorative soup traditionally takes two days to make and involves among its steps roasting beef bones for the broth.

At least once a year, I treat myself to a bowl of traditional pho at Mai Lee Vietnamese and Chinese restaurant. I savor this treat. But I—like many people—will not spend two days making pho at home. There are loads of quicker recipes out there—one of my favorites comes from chef Jet Tila.

For this recipe, however, I’ve tweaked something from an old Weight Watchers cookbook. For my Pho-inspired Beef and Noodle Soup, quality, organic beef broth is steeped with fresh ginger and a sachet of wonderful warm spices to create an intoxicating dish that will warm your tummy and soul. Let’s get cooking!

To make Pho-inspired Beef and Noodle Soup, which makes four servings, you’ll need these ingredients:

• ¾ pound lean, trimmed sirloin

• ¼ teaspoon salt

• ¼ teaspoon black pepper

• 1 medium onion

• 2 nubs fresh ginger

• 4 cups low-sodium organic beef bone broth

• 2 cinnamon sticks

• 2 star anise pods

• 10 black peppercorns

• 6 whole clove

• 1½ tablespoons fish sauce

• 4 ounces dried rice noodles, preferably rice vermicelli

• 3 scallions, sliced on bias

• 4 lime wedges

• Non-stick cooking spray

Create a beautiful beef stock with onion, ginger, and a sachet of warm spices for Pho-inspired Beef and Noodle Soup

If you’ve not cooked with fish sauce before, two things: First, a little goes a long way, and second, fresh fish sauce should be clear and a pretty amber color.

Look for thinly sliced beef in your butcher’s case. Another method is to put a sirloin steak in the freezer for 35 or 40 minutes until it’s nearly frozen and slice the meat super thin. If there’s an Asian market near you, I encourage you visit. A world of food will be revealed to you in addition to the convenience of finding all ingredients pho in one place.

For the beef stock, you can use a box or make the stock with jarred beef base. I like Penzeys beef soup base that’s available through their stores or online; Better Than Bouillon is a brand available almost everywhere and is a good substitute.

Instructions for Pho-inspired Beef and Noodle Soup

Pour the beef stock into a Dutch oven. Peel onion and cut into chunks. Add to the pot. Cut ginger into large slices (no need to peel) and add to the pot. Combine cinnamon, peppercorns, clove, and star anise in a square of cheesecloth and tie securely to make a spice sachet. Lower into pot and heat over medium to medium-high heat until it comes to a boil. Turn heat down and simmer for 30 minutes.

As the stock simmers, spray a skillet with non-stock and bring to medium-high heat. Quickly sear the thinly sliced beef (about two minutes). Turn off pan and set aside.

When stock has finished simmering, remove the sachet, onion, and ginger. Broth should be gently infused by aromatics and spices. Salt and pepper to taste and stir in fish sauce and keep warm while you prepare noodles.

Soak rice vermicelli in a large bowl filled with room-temperature water for 5 to 15 minutes. They will be ready when limp. Divide noodles into four portions. Transfer a serving into metal mesh noodle/dumpling strainer and dip the basket into a pot of boiling water for 3 to 5 seconds. Shake off excess water and transfer to a bowl.  

Place slices of beef on top of noodles and ladle hot broth into bowl. Garnish with slices of scallion and serve with a lime wedge.

Condiments—yes or no?

It's a personal choice. At Mai Lee, pho is served with a small plate of wonderful things including sliced peppers, fresh cilantro, bean sprouts. A small cup of hoisin sauce is included to dip beef before eating. Personally, I don’t like cilantro, so fresh basil or parsley might work as an accoutrement.

How to store pho

The broth will keep a few days in an air-tight container and freezes well, too. The noodles should be made only when it’s time to serve the pho.

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About the blog

Three Women in the Kitchen is an award-winning food blog offering today’s home cooks comforting, hearty recipes with a personal touch. The website also pays tribute to Deborah’s mother, Katie Reinhardt, and paternal grandmother, Dorothy Reinhardt (the “three women” in the kitchen). Whether you’re an experienced or a novice cook, you’ll find inspiration here to feed your families and warm your heart. Subscribe today so you won’t miss a single delicious detail.

Greek Lemon Chicken Soup with Orzo

Homemade chicken stock, fresh lemon, and egg yolks create a velvety bowl of soup to enjoy on a cold day.

Greek Lemon Chicken Soup with Orzo

We’re in a deep freeze where I live and I’ll bet that’s true for you, too. Extreme Artic air has plunged a big swatch of the country into record-low temperatures. As I write this, it’s 7 degrees outside and I’m watching cardinals and sparrows at my bird feeder. Yesterday a squirrel was perched under the feeder, and I swore I saw him shivering. How do these little ones endure this cold?

On a winter’s day such as this, nothing feeds us humans like a pot of homemade soup, and my celebration of National Soup Month continues with a special recipe for you—avgolemono or Greek Lemon Chicken Soup.This comforting bowl has been made by many yiayias over generations, and with good reason. It’s nourishing, delicious, and beautiful.

Avgolemono (ah-vo-le-mono) was one of few things my dad could enjoy eating when he battled esophageal cancer. I guess the radiation killed a lot of his ability to taste and what wasn’t destroyed was really altered. But the lemon in this creamy soup agreed with him, and the consistency was easy for him to swallow. I remember his friend, Tom Poisson, often stopped by Michael’s Bar and Grill to bring Dad some of this soup during visits.

Sadly, Dad and Tom have left this earth, but Michael’s restaurant remains Maplewood, Missouri, and avgolemono is on the menu every day. This recipe is in homage to Dad and Tom.

You’ll find pages of recipes for Greek Lemon Chicken Soup online, each one slightly different. The great ones will start with homemade chicken stock. Some cooks use rice while others orzo. But the key to any avgolemono is the sauce made with eggs and freshly squeezed lemon juice that finishes the soup. This sauce is the magic; it thickens the soup without any dairy and creates the velvety consistency that’s so comforting. I modified a recipe from a Greek church cookbook for today, and I must confess it’s darned delicious.

To make Greek Lemon Chicken Soup, which makes eight servings, you’ll need these ingredients:

(Stock)

• 1 (3-pound) free-range organic chicken

• 2 quarts water

• 2 celery ribs

• 2 carrots

• 1 shallot, peeled and cut in half

• 2 bay leaves

• 1 tablespoon poultry seasoning

• 2 teaspoons Kosher salt

• 1 teaspoon pepper

(Soup)

• 1 tablespoon olive oil

• ½ cup shredded carrots

• 1 shallot, minced

• 8 cups chicken stock

• 2 egg yolks

• ½ cup fresh lemon juice

• Fresh parsley (optional) to finish

Start with a good chicken, you’ll have a great stock. I’ve also heard from chefs that shallots are preferred in stocks because there’s less sulphur than onions, thereby resulting in a stock that’s less cloudy. Shredded carrots also seem more elegant in the finished soup. And if you have white pepper in your pantry, that also helps to make a prettier stock. Let’s get cooking!

Instructions for Greek Lemon Chicken Soup

Place the chicken in a large stockpot and cover with two quarts of cold water. Add celery, shallot, carrots (celery and carrots can be whole and unpeeled but scrubbed), and bay. Stir in salt, pepper, and poultry seasoning and bring to a boil.

Reduce heat to low and simmer for about an hour up to 90 minutes; chicken should come off the bone. While the stock simmers, gently skim fat and residue that will come to surface. I prefer to allow the stock to cool and refrigerate it overnight, which makes it easier to remove fat and makes a flavorful stock.

When the stock is finished, remove chicken from the pot and pull meat from bones. You can cube or shred the meat according to your preference.

To assemble the soup, add olive oil to heated stockpot and cook carrots and shallot until fragrant. Add homemade stock back to pot and bring to a boil. Add the orzo and reduce heat to medium-high. Cook orzo for 15 to 20 minutes (al dente). Add the chicken meat and turn heat to medium.

It’s time to make the “secret sauce!” In a glass or ceramic bowl, beat lemon juice into two egg yolks. Drizzle a ladle of stock into the egg mixture while constantly whisking. I repeated this process twice to temper the eggs; you’ll know it’s ready when the bottom of the bowl feels warm in your hand.

Slowly pour the tempered egg mixture into the soup while constantly whisking. You’ll see the soup turn a beautiful yellow and thicken like magic before your eyes! Taste and add salt and white pepper if desired. Serve with a teaspoon of fresh parsley (or dill).

Greek Lemon Chicken Soup is a wonderful lunch or first course. Served with crusty bread and olive oil and you’ll feel like you’re vacationing on Santorini! Make it a light supper by adding a Greek salad.

How to store leftover Greek Lemon Chicken Soup

Greek Lemon Chicken Soup can be stored in the refrigerator for three days in an air-tight container. Because there’s no dairy, you also can freeze this soup. I like to pour single servings into smaller silicone storage bags for my freezer.

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About the blog

Three Women in the Kitchen is an award-winning food blog offering today’s home cooks comforting, hearty recipes with a personal touch. The website also pays tribute to Deborah’s mother, Katie Reinhardt, and paternal grandmother, Dorothy Reinhardt (the “three women” in the kitchen). Whether you’re an experienced or a novice cook, you’ll find inspiration here to feed your families and warm your heart. Subscribe today so you won’t miss a single delicious detail.

Homemade Roasted Tomato and Red Pepper Soup

Make this homemade tomato soup for National Soup Month by roasting and blending sweetened tomatoes and pepper together.

Roasted Tomato and Red Pepper Soup

Well, here we are, friend, a new year of recipes and conversations. I hope your holidays were filled with family, friends, and bountiful tables. I enjoyed all of it! But I must confess I’m ready for a change. Enough with rich roasts, sauces, and sweets. I’m into simplifying things this month, from packing away all the holiday décor to redoing menus toward lighter fare.

Maybe it’s no wonder that National Soup Month happens to be January! Comforting, simple, nutritious, economical—a bowl of homemade soup checks all these boxes. We all have our favorite—several pollsters point to chicken noodle soup for most of us—I’ve always loved tomato soup. Growing up, it was canned tomato soup and a grilled cheese for many winter lunches. But this recipe for homemade Roasted Tomato and Red Pepper Soup is far superior to the best packaged tomato soup. And I like serving it with a cheesy bagel topper, but more on that in a minute.

The other plus about this recipe is it’s perfect for one or two people. Yielding two generous servings, you can enjoy this for lunch for a couple of days or serve with a salad for a lighter dinner with a loved one. Most soup recipes make a big amount of soup that will require freezing leftovers or calculations for making less. But for my Roasted Tomato and Red Pepper Soup, just six tomatoes and one sweet red pepper is all you’ll need for a nutritious, quick, economical, and delicious meal. Let’s get cooking!

To make Roasted Tomato and Red Pepper Soup, which yields 2 servings, you’ll need these ingredients:

 

• 6 roma tomatoes

• 1 sweet red bell pepper

• 1 small yellow onion

• 4 cloves garlic

• Sprigs of fresh thyme

• Olive oil

• Salt and crushed red pepper

• 1 teaspoon butter (optional)

Tomatoes and red pepper are ready to go into the oven at 400 degrees F.

Ideally, fresh thyme is the way to go, but my grocery store didn’t have any in the produce section. You can substitute dried herbs, including Italian seasoning. And if you want less of a spice kick, substitute cracked black pepper for the red pepper flakes. You also can use vegetable oil in this recipe.

Directions to make Roasted Tomato and Red Pepper Soup

Preheat oven to 400 degrees F. Line a baking tray with non-stick aluminum foil  (this stuff is great). Drizzle lined tray with about a teaspoon of oil. Here’s a great trick for you: Season your pan with salt and pepper. This allows for better distribution of seasonings on the veggies.

Slice tomatoes in half lengthwise and place flesh side down on seasoned tray.

Clean pepper, removing pith and seeds, and cut into large chunks. Place on tray.

Peel garlic cloves. Place whole cloves under a tomato half; this allows the garlic to roast without burning (your welcome).

Drizzle and brush a little oil on top of veggies and do another sprinkle of salt to taste. Roast vegetables for 40 minutes.

While that’s happening, dice onion and cook in a saucepan with a drizzle of oil and pinch of salt. You want to just soften the onion until translucent. By cooking separately, we avoid the risk of onion burning in oven.

Roasted tomatoes and red bell pepper ready for the blender to become Roasted Tomato and Red Pepper Soup

When the vegetable tray has cooled enough to handle, carefully pick up by the foil corners and transfer everything into a blender (including the fresh herb stems if you used these). Tighten the top to blender and start on a slow speed for a few seconds before fully blending. Remember hot liquid will expand some in a blender so use caution. I always throw a kitchen towel over the blender top for extra protection!

If you want to keep this a 100-percent vegan recipe, simply pour the pureed soup into bowls and enjoy. However, I transfer the soup to a pan with melting butter and stir to combine. This adds some richness to the soup. Another optional (but delicious) finish is stirring in a teaspoon of balsamic vinegar before serving.

Cheesy greasy bagels: a St. Louis history

As I mentioned in the outset, I like serving this soup with cheesy bagels. When I worked as a travel editor, I met a wonderful lady, Cynthia Frohlichstein, who was a frequent contributor to the magazine. In addition to being a world traveler, Cynthia is a children’s book author, and expert “connector” as she knows almost everyone in St. Louis! She’s been one of the most influential people in my life and is one of the most giving, thoughtful women I’ve known.

One of many memories of working together include the annual lunch she’d treat me to at Westwood Country Club. We’d catch up on projects, families, and other news over baskets of the restaurant’s famous bagels, or as Cynthia called them, “Cheesy Greasies.” They were so flipping delicious and addictive. Bagel halves slathered in butter and topped with Parmesan cheese—what’s not to love? Authors/bloggers Barbara Ballinger and Margaret Crane shared the recipe for these delightful bites with their readers.

Here’s my version. You’ll need:

• Bagel thins (I use the Thomas brand)

• Freshly grated Asiago cheese

• Soft butter

My version of Westwood Country Club's cheesy bagels

Line a baking sheet with foil. Open each bagel thin and place open-faced on tray. Spread liberally with butter. Top each buttered bagel half with a small mound of grated cheese, covering the bagel. Broil on high for a minute or so, carefully watching the bagels to avoid burning. You’re going for melted and golden browned tops. Enjoy while warm!

This month, embrace a bowl of homemade soup. I hope you’ll try Roasted Tomato and Red Pepper Soup. More soup recipes will be featured here in the coming weeks. Meanwhile, check out our Facebook page for more soup recipes and tips.

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About the blog

Three Women in the Kitchen is an award-winning food blog offering today’s home cooks comforting, hearty recipes with a personal touch. The website also pays tribute to Deborah’s mother, Katie Reinhardt, and paternal grandmother, Dorothy Reinhardt (the “three women” in the kitchen). Whether you’re an experienced or a novice cook, you’ll find inspiration here to feed your families and warm your heart. Subscribe today so you won’t miss a single delicious detail.