Pho is Vietnamese noodle soup. Pho is soothing and relaxing. Rice noodles, basil, mint, lime and bean sprouts are key ingredients. The secret to good pho is the broth which fragrant and fresh. Remember Pho when you are feeling tight and irritable.
This is my vegan version.
This recipe serves about 6 people depending on appetite. Leftover broth can be stores in the refrigerator. Probably best to set the broth aside before seasoning with the ginger juice.
THE BROTH
8 cups water or vegetable broth
1 star anise
1 1" cinnamon stick
4 fennel seeds
1 cardamon pod
1/8 teaspoon coriander seeds
2 cloves
1/2 onion, fried or water sauteed in sesame or olive oil
2 Tablespoons shoyu
2 teaspoons ginger juice (grate fresh ginger and squeeze the pulp by hand)
Bring the water, fried onions and spices to a slow boil over medium heat. Simmer for about 20 minutes. Season with shoyu and ginger juice. Taste and adjust the seasonings to taste.
THE SOUP
2 cups rice noodles
1 cup sliced tofu and/or tempeh
Plenty of washed and trimmed greens such as bok choy, chinese broccoli, kale, collards, nappa or combinations
1 lime, cut into eighths
1 cup bean sprouts
green onion for garnish
fresh mint and basil leaves for garnish
While the broth is simmering:
- pan fry slices of tempeh or tofu or both in sesame or olive oil. Season with shoyu. Remove from heat and place in a bowl;
- pour boiling water over 2 cups of rice noodles (white or brown) and soak until tender; place in serving bowl;
- blanch greens and place in a serving bowl
- thinly slice the green onion in a small bowl
- rinse and set out the bean sprouts
- rinse and dry mint and basil leaves and place in a small serving bowl
- fresh limes, quartered in a small bowl
When the broth is cooked, place the pot on the table. Everyone helps themselves by placing noodles, greens, tofu/tempeh, sprouts in a bowl, ladling over the broth and adding mint, basil, green onion and a squeeze of lime for seasoning!
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