Phở or pho is a Vietnamese noodle soup consisting of broth and noodles with your choice of protein.
I LOVE Pho and it is a true comfort food for me. I have probably 7 take out restaurants within a 5 mile radius and have tried most of them.
Today it felt like summer bright and cheerful, daffodils are staring at me to come out and play. Today I wanted to make it my way all in with just beautiful vegetables, rice noodles and aromatic herbs and spices. I would have used fresh basil for garnish but did not have any on hand.
Such a delicious play on texture, taste and aroma.
Did I say I LOVE Pho!!
Fresh ginger and lime is crucial for the aroma. I used a organic vegetable broth as a base and then turned up the flavor with the addition of spices. You could start with a homemade broth.
Vegetable Pho
Ingredients:
broth:
- 4 cups of vegetable low sodium broth.
- 2-inch piece fresh ginger, chopped
- 1 tsp Chinese five spice powder
- Couple of pieces of lime rind
- 2 teaspoons tamari
noodles:
- rice noodles
vegetables: ( you can pick your own choices)
- broccoli florets
- mushrooms ( Sliced)
- handful of Kale
- radishes, thinly sliced
- avocado Slices
- chopped cilantro
- sliced mild chilies
- lime wedges
- sriracha (optional)
Putting it together
- To make the broth, Bring broth ingredients to a boil, reduce heat, and simmer, covered, for 30 minutes. Strain and keep hot until ready to serve.
- When the broth is boiling, blanch the broccoli, kale and mushrooms for 30-45 secs right in the broth and put them in ice water.
- Make the rice noodles per package instructions while the broth simmers.
- To serve, divide the noodles between two bowls. Arrange vegtables over noodles. Ladle the broth between the two bowls. Top with cilantro, chilies and lime juice.
- If you like it extra hot, you can use Siracha.
Linking to Fiesta Friday party where the co-hosts this week are Jhuls @ The Not So Creative Cook and Apsara @ Eating Well Diary.
I am also going to share this on Throwback Thursday
Food For The Soul 
My favorite kinda soup Zeba! So well done ❤️
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Thanks Sonal…I could have this everyday 🙂
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Me too
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Beautiful Zeba, looks delicious.
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Thanks Suzanne:)
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Oh I love anything noodles and I would love to try this, too. I am also in the process of finding the best noodles in my place and trying to create one at the same time. I am very bad at making my own, so thank you for the inspiration. This looks absolutely delicious and comforting, Zeba. Thanks for sharing at this week’s FF table. Have fun! 😀
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Thanks Jhuls. It is really comforting and I hope you try it out. Have a great FF week and thanks for being a fab co-host 🙂
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It looks and sounds delicious Zeba! 🙂
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Thanks so much 🙂
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Oh, even I’m looking forward to seeing the first daffodils this spring! The pho looks fabulous, Zeba; thanks for sharing at FF! I’ve always wondered how it is made so tasty and now I see the reason. The ginger, tamari and lemon rind are a great combination. What exactly does the Chinese spice powder contain?
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Hi Apsara. I love using ginger in everyday cooking and it really does add a spark. Chive spice powder is a what I can Chinese “garam masala” 🙂 It is a combination of Fennel, Cinnamon, Star Anise, Szechuan peppercorns and cloves. You can certainly toast the spices and make the powder at home. Hope you are enjoying the co-hosting:)
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Does this ever look fresh and gorgeous! Wow! I love pho, too, but this looks like such a wonderful version that I might be tempted into NOT ordering take out!
Thanks for sharing this with us on Throwback Thursday!
Mollie
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Thanks Mollie…glad you like it and hoping you will try it out soon!
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I love pho so much!! I can eat it everyday! Your recipe sounds wonderful, Zeba!
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Thanks Angie!…..we should have a “Just Pho” party at Fiesta Friday 😉
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Sounds delicious!
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