Recipes

Vegetarian Phở

March 10, 2015 0 comments

Every month, myself and a group of fellow Dietitian’s I trained with, venture out to a new restaurant in search of the best Phở. With my impending departure date from Melbourne, Phở-Club, as we call it are now to meet more often to ensure we can cover all the best spots prior to the end of May. The girls don’t know it yet, but how will Phở-Club go on without me?!

However tonight, we made our own Phở at home! It could be said that the search for the best Phở might be over. Was it the lack of MSG or was it the combination of delicious toppings and great company surrounded by fairy lights? Tricky! Either way, here goes with the recipe!

Ingredients
Stock
  • 1 brown onion, halved and charred
  • 5cm piece fresh ginger, sliced and charred
  • 3 L water
  • 1 tbsp each of fennel seeds, coriander seeds and peppercorns
  • 3-4 cardamon pods
  • 2 star anise
  • 3-4 cloves
  • 1 cinnamon stick
Vegetables
  • 1 carrot, julienne
  • 2 cups button mushrooms, chopped
  • 1 bunch chinese broccoli, chopped
  • 3 small heads of bok choy, chopped
Topping
  • Rice noodles, soaked in boiling water
  • Hard tofu, cubed and pan-fried (or thin slices of cooked chicken/beef if you prefer)
  • Bean sprouts
  • Fresh mint
  • Fresh coriander
  • Fresh limes, quartered
  • Sriracha
  • Soy sauce
  • Hoisin sauce
Instruction
  1. Place the charred onion and ginger into a large pot with the 3-litres of water and all of the spices
  2. Bring to the boil then reduce to a simmer for 1 hour (this can be done the night before, refrigerated overnight, then reheated in a pot when you are ready to prepare the soup)
  3. While the stock is simmering, prepare the tofu (or meat), noodles and chop all the vegetables
  4. When the stock is ready place all vegetables into the stock and continue to simmer until the vegetables are just cooked (around 5-10 minutes)
  5. Divide the noodles out evenly into bowels, ladle over the vegetables and stock, then top with tofu cubes (or meat)
  6. Set the bowls of soup out and let all individuals season and dress their Phở to their liking with; bean sprouts, fresh lime, mint, coriander, sriarcha, soy sauce, hoisin sauce and chilli flakes
  7. Stir and enjoy with a good pair of chop-sticks and a spoon!

Note: This recipe makes about 10 large bowls of Phở. Use 2-2.5L of water in the stock if you don’t want to make as much. You can also freeze extra stock to use another time. As with the noodles, just prepare enough for the number of people you are feeding! Any questions? Just ask!

Pho-bulous Phở! Vegetarian or meat phở…What is your pick? x

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