VegPho

Ok, so yeah it might be a little weird that I made this dish right on the cusp of summer, but let me start off by telling you that on the day that I enjoyed this traditional Vietnamese soup, the high for the day was somewhere around 55 degrees and it rained all day. Pho was entirely appropriate and it brought a certain warmth into my soul that no other soup has ever been able to accomplish. Yeah, that's how good.

Revive your soul with this phaux pho


8 c broth
2 c water
1 onion, chopped
1 bunch scallions, white part only - chopped
6 garlic cloves, chopped
4 whole star anise
a knob or 2 of ginger, thinly sliced
4 whole cloves
1 tsp peppercorns
1 tbsp turbinado sugar
1 lemongrass stalk
2 tsp sriracha (or more)
8 oz rice noodles, cooked

  1. Pour the broth and water into a large pot and bring to a boil. Add the rest of the ingredients except rice noodles. Bring to a boil and then reduce to a simmer. Let simmer for 30 minutes or so. Then strain.
  2. In the middle of your serving bowls mound up about a 1/2 c of your noodles and pour around 2 c of your delicious broth on top. 
  3. Serve with fresh bean sprouts, the green parts of the scallions, cilantro, basil leaves, mint leaves, fresh jalapeno slices, lime wedges, sriracha, and soy sauce. 

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