Pho-Inspired Beef Noodle Soup

Ingredients · for 4 (scales to your household)

• 1 teaspoon Canola oil $0.02
• 2 cloves Garlic $0.06
• 1 tablespoon Ginger $0.05
• 1 teaspoon Ground pepper $0.14
• 1/4 teaspoon Ground cinnamon $0.03
• 1/4 teaspoon Ground cloves $0.08
• 4 cups Unsalted beef broth $2.21
• 2 tablespoons Fish sauce $0.19
• 4 ounces Pad thai rice noodles $1.25
• 2 cups Halved snap peas $2.84
• 1 cup White onion $0.75
• 1 pound Beef sirloin $17.24
• 1 cup Bean sprouts $0.56
• 1/2 cup Scallions $1.18
• 1/4 cup Fresh basil $1.41
• 1/4 cup Chile peppers $0.21
• 1 Lime wedges for serving $0.84

Per-ingredient cost is the amount this recipe uses at the lowest Canadian price we have on file; the per-serving total above adds the range up to the dearest price and for buying whole packages.

Method

1. Prep everything before you start cooking — slicing the beef takes the longest. Thinly slice the beef sirloin against the grain; mince the garlic and ginger; slice the white onion and scallions; and set out the bean sprouts, fresh basil, chile peppers and lime wedges so they're ready to add at the end.
2. Heat oil in a large pot over medium heat. Add garlic, ginger, pepper, cinnamon and cloves; cook for 1 minute. Stir in broth and fish sauce; bring to a boil over high heat. Reduce heat to medium and simmer, partially covered, for 15 minutes.
3. Meanwhile, cook noodles according to package directions. Drain and divide among 4 bowls.
4. Add snap peas, onion and beef to the broth. Simmer until the beef is just cooked through, about 1 minute; remove from heat.
5. Ladle the soup over the noodles. Divide bean sprouts, scallions, basil and chiles among the bowls. Serve with lime wedges.

Per serving