Saturday, March 31, 2012

Vegetarian pho soup

I recently discovered Pho soup! Seriously! Where have I been? I was out for a lovely Mama and Baby lunch with a couple of my friends yesterday and I decided to order something warm! I was excited that my soup portion was massive, and filled with vegetables, which I added sprouts, basil leaves and of course a dollop of hot sauce. I tend to order vegetarian when I am out, but seeing my friends dishes, I would have added the chicken next time. It looks like really great quality.

Seeing that this was a lunch date that included Chloe, I only could eat about I wrapped up the other half and decided to have it for dinner! To make it go even further, I added...
  • 4 cups of organic vegetable stock
  •  more chopped veggies (carrots, cauliflower, broccoli)
  • 1/2 cup of these sprouted beans (from Costco!) 

This dish was so filling and yummy! (I even shared with Ronnie)

Pho (pronounced "fuh" not foe) is traditionally a Vietnamese broth based dish, with many textures. Rice noodles, a melody of spices, vegetables, and assorted garnishes like lime, sprouts, basil leafs, chilis and sauces to spice or sweeten to your taste. 

To make this Vegetarion Pho dish at home:
Serves 2
1 large onion, peeled and halved
2-inch piece fresh ginger root, peeled and halved lengthwise
3-inch cinnamon stick, preferably Vietnamese cassia-cinnamon
1 star anise
2 cloves
1 teaspoon coriander seeds
4 cups unsalted vegetable stock
2 teaspoons soy sauce
4 carrots, peeled and coarsely chopped
1/2 pound dried flat rice noodles (known as bánh phở; use 1/16", 1/8", or 1/4" width depending on availability and preference)
Toppings (optional)
Protein such as fried or baked tofu, bean curd skin, or seitan
Vegetables such as bok choy, napa cabbage, or broccoli
1/2 onion, very thinly sliced
2 scallions, thinly sliced
1 chile pepper (Thai bird, serrano, or jalapeño), sliced
1 lime, cut into wedges
1/2 cup bean sprouts
Large handful of herbs: cilantro, Thai basil, culantro/saw-leaf herb
Hoisin sauce, sriracha (optional)
For the broth
Char onion and ginger over an open flame (holding with tongs) or directly under a broiler until slightly blackened, about 5 minutes on each side. Rinse with water.
In a large pot, dry roast cinnamon, star anise, cloves, and coriander over medium-low heat, stirring to prevent burning. When spices are aromatic, add vegetable stock, soy sauce, carrots, and charred onion and ginger.
Bring broth to a boil, reduce heat, and simmer, covered, for 30 minutes. Strain and keep hot until ready to serve.
For the noodles
While broth is simmering, place noodles in a large bowl and cover with hot water. Let stand for 20-30 minutes or until tender but still chewy. Drain. (If soaking does not soften the noodles enough, blanch them in a pot of boiling water for a few seconds.)
For the toppings (optional)
While broth is simmering, prepare toppings as desired – slice and cook tofu, lightly steam or blanch vegetables, etc. Toppings should be unseasoned or only lightly seasoned so as not to interfere with the flavor of the broth.
To serve
Divide noodles between two bowls. Arrange toppings over noodles. Ladle about 2 cups of broth into each bowl. Serve with garnishes on the side, which diners should add to taste.

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