Pho Vietnamese Soup
A delicious and warming broth. Easy to adjust the veg, flavourings, spice and garnishes to suit your taste. Instead of or as well as mushrooms you can try pak choi, broccoli, etc.
Ingredients
- 200 g rice noodles
- 200 g sauteed mushrooms
- 200 g stir fried tofu try smoked tofu
- 1 cup bean sprouts
- 1 carrot grated
Broth
- 8 cups veg stock
- 1 yellow onion sliced
- 3 inch piece fresh ginger sliced
- 2 whole star anise
- 2 cinnamon sticks
- 2 whole cloves
- 2 tbsp soy sauce
Garnish (Optional)
- Handful of coriander/basil/mint roughly chopped
- 1 red chilli sliced
- 1 lime sliced
Notes
1) Sweat the onions and ginger in a saucepan for 5 minutes on low heat. Don't let them char or get too much colour.
2) Add the spices and stir for another 5 minutes.
3) Add the veg stock and simmer for 15-20 minutes.
4) While the broth is simmering, sauté the mushrooms and stir fry the tofu.
5) Cook the rice noodles and place them in the bottom of the bowls, top with the tofu, mushrooms, beansprouts and carrot.
6) Drain the broth over the top of the noodles/veg and discard the onions, ginger and spices.
7) Add the optional toppings and dig in.
2) Add the spices and stir for another 5 minutes.
3) Add the veg stock and simmer for 15-20 minutes.
4) While the broth is simmering, sauté the mushrooms and stir fry the tofu.
5) Cook the rice noodles and place them in the bottom of the bowls, top with the tofu, mushrooms, beansprouts and carrot.
6) Drain the broth over the top of the noodles/veg and discard the onions, ginger and spices.
7) Add the optional toppings and dig in.
Tried this recipe?Let us know how it was!
