Pronounced ‘fuh‘ and the source of many hilarious food puns, pho is a deliciously tasty Vietnamese noodle soup consisting of a sweetly spiced broth, meat (typically beef), rice noodles, and a plethora of scrumptious toppings. Read on for more about why I’m so in love with this stuff… and how you can make your own veggie version at home 🙂
Mmm mmm good. Pho is my comfort go-to… for sick days, cozy days, or just plain old normal days. Traditionally, its broth is made from beef bones, oxtail, charred onions and ginger, and a load of spices; the clear brownish broth is then poured over thinly slices of raw beef, veggies if you want, and rice noodles (the broth is so hot that it cooks the meat right there in the bowl). Then it’s all topped off with a delicious layer of fresh basil, sliced chilies, bean sprouts, Sriracha, hoison sauce, lime, and whatever else you choose. It’s so good. But for people like me, people who want things just veggie sometimes, a vegetarian pho can beat even the original. (Keep in mind that naturally, it won’t taste the same as a beef bone infused broth, but totally fine for someone looking for a non-beefy soup, I would imagine…)
The key to pho is the broth. It’s all about the spices, especially if you’re making a vegetarian version (since you won’t have the bones to add flavor). I’ve seen some of these spices omitted, while others may be added, but for the most part these ones seem to be most common: star anise, cloves, fennel seed, cinnamon, peppercorns, coriander seed, and sometimes cumin (though I don’t think traditionally- it’s a twist I’ve seen more-so in veggie fusions). Along with this tasty (not to mention beautiful) blend of spices, onion, garlic, ginger, and shallots are charred and then cooked into the broth. The result is a deliciously sweet yet savory comforting taste that only a good pho can produce…
And then there’s my favorite part of pho-eating… the toppings. I love nearly everything that involves topping food with more food. In my little opinion, it’s all about the garnishes… fresh basil (Thai if you have it), thinly sliced jalapenos (or Thai chilies, if you can get your hands on them), lime wedges, bean sprouts (totally essential in my opinion), green onions, and some Sriracha and hoison sauce to kick it all up a notch. You can also add cilantro if you want or any other fresh goodness you’re partial to. But please, I beg of you, do not go through all of the work to make a delicious pho and then slack in the topping department. It’s what brings it all together. 🙂
Also important to pho are the noodles. There are specific noodles used in pho, but honestly, I say use what you have around (do make sure they’re rice noodles though). I had these rice noodles lying around already so I used them. If you’re out and about and you happen to see pho rice noodles, great, get them. But cooking shouldn’t be about stressing…. and if you can’t get your hands on the perfect thing easily, just use what you can 🙂
Serves 4
INGREDIENTS
1 white onion
1 large shallot
10 garlic cloves
a hefty slice of ginger, 2 inches or so
6 whole star anise
1 cinnamon stick (2-3 inches long)
5 whole cloves
1 tbsp fennel seed
1/8 tsp whole cumin seeds
1 tbsp whole black peppercorns
1/4 tsp ground coriander (or seeds- using seeds is preferred, but I had ground around)
1 cup of each, sliced/julienned: bok choy, broccoli, yellow zucchini, carrot, shiitake mushroom, red bell pepper (add or omit veggies as wanted)
32 ounces vegetable broth (homemade or store-bought)
2 tbsp tamari or coconut aminos (substitutes for soy sauce)
2 cups water
1 package rice noodles, cooked (or sub in zucchini noodles instead!)
for garnish…
bean sprouts
basil (preferably Thai)
jalapeno pepper, thinly sliced (or Thai chili pepper)
green onions
fresh lime wedges
Sriracha and hoison sauce
*Frequently people tie all of the spices in cheesecloth or a sachet of some sort – makes for easy
clean-up and a hassle free straining process. I didn’t, but it is helpful to do so.
DIRECTIONS
Chop onion, ginger, and shallot in half- with peels left on
Leave peels on garlic, as well
Place them on a foil-lined baking sheet and broil for about 5 minutes,
until peels are blackened/charred (but not totally scorched through)
Remove from oven and let cool for a few minutes
Meanwhile, get all of your spices out and ready
Place spices in a large dutch oven or other hefty pot with a lid
Heat over medium for about 5 minutes, until fragrant (shake or stir them around a couple of times)
Your onions, garlic, shallot, and ginger should now be cool enough to touch…
Remove the peels from each (they should come off very easily after being broiled)
(you don’t have to worry about the ginger here)
Now place them in the pot with the spices
Add vegetable broth
Cover, reduce heat to low, and let simmer for about 30 minutes
Meanwhile, get all the veggies prepped… julienne/thinly slice each veggie
Place the veggies in a steamer basket, but don’t actually cook/steam until the very end- or else
you’ll end up with mushy veggies, and no ones likes mush in the pho… just let them sit in here patiently
Time to work on broth a bit more…
Uncover and stir to break up all of the goods in there
Add tamari and about 2 cups water
Let simmer now uncovered for about 15 minutes
To remove all of the chunks, strain the broth- if you have cheesecloth, place cheesecloth in the strainer
first to catch all of the little pieces- you want a nice clean clear liquid!
Don’t mind the reflections here, but you’ll end up with something like this…
a clear brown (and chunk-free) broth
Place it back in the stove on a low heat to keep warm until ready to use
Now steam your veggies- they won’t need long… just about ten minutes of steaming
(boil water and cover pot, letting the veggies sit above the water in the basket),
until al dente/still a little crispy
Chop all of the garnishes…
And arrange for easy topping!
Okay, ready to assemble!
Begin by distributing rice noodles into bowls
Then ladle hot broth over it all
Get your chopsticks and spoons out… salivating yet?!
Garnish and enjoy!!
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