Vietnamese Pho is the most delicious soup I've ever tasted. At restaurants it seemed like an intimidating meal to cook from scratch. However, after trial & error here is one of my best dishes. The substitutions from traditional Pho were made to make this alkaline meal. Enjoy!
Ingredients *
5 ½ cups water
1 large whole red onion (loosen rings)
3 thick coins ginger
cinnamon stick (2 to 3 inches)
1 tsp coriander seeds
1 tsp fennel seeds
1/2 tsp anise (or 2.5 star anise)
2 whole cloves (crushed)
1.5 tsp agave
1.5 tsp sea salt
1/2 tsp sesame oil (optional)
6 oz of noodles (or a serving size for two) (or a serving size for two). Is Vietnamese tradition rice noodles are used however, healthier options are spelt, kamut or quinoa pasta. Use spaghetti, linguine or angel hair. Kelp noodles (sea vegetable) can work. ---
Vegetables
Feel free to choose a few or all of the following vegetables. Jicama and chayote are the carrot substitutes.
chayote (Mexican squash) (sliced thick or however you prefer)
bell peppers (cut wide, large)
green string beans
zucchini
dried portobello mushrooms (optional)
fried portobello mushrooms (optional) (this can be a tofu substitute, see our frying batter recipe to fry the mushrooms)
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Garnish
Garnishes are optional but I recommend cilantro if you were to choose only one. It gives the soup an excellent taste.
-basil (fresh)
-cilantro (fresh)
-green onion/scallion (optional)
-lime (optional)
- Broil or lightly char the red onion & ginger to an open flame.
- Dry roast star anise, seeds, cinnamon on a dry skillet over medium heat.
- In a large pot, bring the water to a boil over high heat.
- Add the charred ingredients, spices, sweetener, sea salt and “dried" mushrooms (if using) to the boiling water.
- Cover the pot and let the broth cook over medium heat for 20-40 minutes.
- Meanwhile, prepare the noodles and set aside. Try to have the noodles hot & ready for when the stock is ready.
- Prepare the garnish. Make neat but separate piles of the sprouts, basil, mint, cilantro and lime.
- Strain the broth to remove all solids, rinse out the pot and return the broth liquid to the pot.
- Bring back to a soft boil and add the jicama and/or chayote, bell peppers, string beans, zucchini and “fresh" mushrooms (if using).
- Cook for 5-8 minutes, then remove from heat.
- Season to taste lightly with salt.
- To serve: divide the noodles in each bowl. Fill up with broth. Let each season their bowl to taste with garnishes.
This recipe is a variation of the vegan Pho recipe via kitteekake
