Last weekend, T lamented the fact that it’s nearly impossible to get C to eat anything that didn’t come from a box in the freezer section of the grocery section (C refused to try the tortellini soup that T made for last Saturday’s dinner).  I mentioned a soup that I had made over the summer (once — it was obviously very popular), and T commented that he had liked it.  Since I knew that Alan liked it and thought the rest of the family would, I decided to make it for dinner this evening.  Unfortunately, the recipe was nowhere to be found, so I used a recipe for beef pho (Vietnamese beef noodle soup) as a base and added a Thai/American twist.

Total time: 1 hour  |  Serves: 6

  • 4 beef bouillon cubes
  • 1 medium onion
  • 4 garlic cloves
  • 3 T. fish sauce
  • 2 T. worcestershire sauce
  • 1/2 lb. beef
  • 1 lb. vermicelli
  • 1 stalk lemongrass
  • pepper, to taste
  • parsley, to taste

Dissolve the bouillon in 8 cups of water; add fish sauce and worcestershire sauce.  Chop onion, garlic and lemongrass — add to broth.  Dice beef and add to broth.  Add pepper and parsley to taste; bring to a boil, then reduce heat and simmer for 30 min.

Strain contents from broth (reserve contents) and add vermicelli to broth.  Cook pasta; return contents to soup.  Serve and garnish with chopped scallions and coriander.

{EDIT Feb. 27 at 9:24 p.m.} I also added approximately 2 tsp. of sugar to the broth (prior to boiling).