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.
- 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
- 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.
I am also going to share this on Throwback Thursday