Wednesday 24 June 2015

Vegetarian Pho ( Vietnamese Noodle Soup )

For those who aren't familiar with Pho, it is a Vietnamese dish which consists of a broth topped with rice noodles, vegetables and/or meat. It is perfect for those chilly nights or rainy  days.  I could, however, pretty much eat this every day. It is so comforting... almost feels like a warm hug :).
This is a vegetarian Pho recipe. I've used some of my favourite toppings but the choice is endless - you could add any vegetables you like. You could also make this with a meat broth and top it with some sautéed meat along with the vegetables.

Serves 2-3


For the broth

1 onion, roughly chopped
1 inch piece of ginger, lightly crushed
1 star anise 
2-3 cloves
6 cups of vegetable stock
A few coriander stems

For the toppings

100 gms dried rice noodles, cooked as per packet instructions
125 gms fresh shiitake mushrooms
200 gms tofu
2 spring onions, chopped
1 red and 1 green chilli de-seeded and thinly sliced 
Ginger cut into matchsticks 
Coriander and basil for garnish


In a large pot, heat a tbsp of oil. Add the onion and fry till lightly brown. Add the ginger, star anise, cloves and fry for another minute. 

Pour in the vegetable stock, add the coriander stems and cover and cook on low heat for about 25 - 30 minutes. 

In the meantime....

Cook the noodles as per the packet instructions and drain.

Sauté the mushrooms and white part of the spring onions for 3-4 minutes. 

Lightly fry the tofu in oil. 

Prep the other toppings such as the chillies, ginger etc.

Strain the stock and bring to a simmer for 2-3 minutes.

Divide the noodles between the bowls. Pour the broth over the noodles and add the toppings - mushrooms, tofu, spring onions and garnish with the green part of the spring onions, chillies, coriander, basil and ginger matchsticks.

Enjoy warm!

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