Happy Friday everyone! It’s been a very productive week here, I’ve worked on many fun creative projects, preparing to start on a few exciting ones, even found time to do some bookkeeping (My absolute least favorite thing about running a small business). Since the week has been a busy one, at evening time I’ve been cooking dishes that take very little preparation time, or recipes I am very familiar with (Like sweet and sour fish that little girl requested a couple of nights ago). Hubby had mentioned he wanted to take us out to eat Pho (Vietnamese Noodle Soup) if work let out early on Thursday, the lazy part of me thought that’s a great idea, the frugal part of me saw the beef stew meat we had in the fridge and decided to cook soup noodles in the crock pot and save $20 instead. Due to how simple this recipe is, guess both the lazy and frugal part of me won!
- 4 lemongrass stalks (bottom 3 inches only), outer layers peeled
- 1 pounds beef stew meat
- 4 cups chicken broth
- 4 cups water
- 1 tablespoons vegetable oil
- 1 onions, thinly sliced
- 1 garlic clove, minced
- 1 tablespoon (or more) chili garlic sauce
- 1 teaspoons paprika
- 2 tablespoons fish sauce
- 1 tablespoons sugar
- 1 teaspoon MSG (optional)
- 1.5 teaspoon salt
- 1 package dried thin rice noodles (vermicelli-style)
- 2 green onions, thinly sliced
- 1 cup bean sprouts
- 1 cup thinly shredded cabbage
- fried tofu, cut into smaller pieces
Finely chop enough lemongrass stalks to measure 2 teaspoons. Cut remaining stalks in half. Place beef and stalks in large crock pot. Add broth and 4 cups water.
Heat oil in medium skillet over medium heat. Add onions and garlic; sauté 1 minute. Add chili garlic sauce, paprika, and chopped lemongrass; sauté 1 minute. Add mixture to soup; mix in fish sauce, sugar, MSG, and salt. Cook in crock pot on high for 6 hours, skimming foam from surface from time to time. Add the fried tofu into broth about 1 hour before serving.
Cook noodles according to package directions. Drain; rinse under cold water and drain again. Divide noodles into serving bowls. Top with beef soup, bean sprouts, green onions, and shredded cabbage.
I also cut up some Thai chili pepper and added them to 3 tablespoons of fish sauce. Once we added the noodle to the Beef soup, the taste did dilute a bit, so adding this hot fish sauce on top kicked it up a notch. Enjoy!