Five-Spice Beef Noodle Soup

• servings: 4 servings

Ingredients

8 oz. thin rice noodles (such as banh pho)

1 Tbsp. vegetable oil

1 medium onion, thinly sliced

1 lb. ground beef

1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt

2 tsp. Chinese five-spice powder

Freshly ground pepper

5 garlic cloves, finely grated

1 2" piece ginger, peeled, finely grated

1 Tbsp. fish sauce

4 cups low-sodium chicken broth

Cilantro leaves with tender stems, Thai basil or mint leaves, mung bean sprouts, sliced jalapeño, hoisin sauce, sriracha, and lime wedges (for serving)

Directions

Place 8 oz. thin rice noodles in a large bowl and pour in room-temperature water to cover; let soak until ready to use to rehydrate and soften.

Heat 1 Tbsp. vegetable oil in a medium Dutch oven or other heavy pot over medium-high. Cook 1 medium onion, thinly sliced, stirring occasionally, until just starting to soften, about 2 minutes. Add 1 lb. ground beef and 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt; cook, stirring and breaking up meat with a wooden spoon, until partially browned, about 2 minutes. Add 2 tsp. Chinese five-spice powder, season with freshly ground pepper, and continue to cook, stirring occasionally, until just cooked through, about 3 minutes. Pour off excess fat; discard.

Add 5 garlic cloves, finely grated, one 2" piece ginger, peeled, finely grated, and 1 Tbsp. fish sauce to meat mixture in pot and cook, stirring occasionally, until combined and fragrant, about 1 minute. Pour in 4 cups low-sodium chicken broth and 5 cups water, then increase heat to high and bring to a boil, skimming any foam from surface.

Drain noodles and add to soup. Cook according to package directions until just cooked through. Remove soup from heat.

Ladle soup into bowls and top with cilantro leaves with tender stems, Thai basil or mint leaves, mung bean sprouts, and sliced jalapeño. Serve with hoisin sauce, sriracha, and lime wedges.