Vietnamese noodle soup, pronounced ‘fuh’ because it’s just so fuh-lavorful!
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If you’re not familiar with pho, it is pronounced ‘fuh’, and it’s a Vietnamese noodle soup loaded with flavor! Pho soup is one of my favorite soups and at the very top of my list of all-time favorite foods. The rice noodles are plentiful yet light and airy. And the serving size (no matter where you go), is GENEROUS.
When I think of pho I immediately think of my little cousin GG and Uncle J. She lives in the East Bay and every time I visit her we frequent the best pho shop in town. We always receive a massive bowl filled with broth, noodles, meat and veggies of some sort, accompanied by a side plate filled with fresh herbs and sauces to season it up! It doesn’t matter where you go, it’s tradition and one of the best parts about this dish, is the generous serving size – so ensure you make plenty when you try out this recipe yourself.
Is Vegetarian Pho Healthy?
Yes, this soup is healthy, filled with nutrients from the aromatic veggies, and the absence of meat makes it lower in saturated fats. With that said, I am a big believer in cooking with fresh produce and ingredients. Your dishes are only as healthy as the ingredients that make it up! The garnishes of fresh herbs, lime, bean sprouts, and chiles not only enrich the flavor but also provide additional nutrients and antioxidants.
Use water instead of vegetable stock? 100%
It’s all in the BASE when it comes to the most flavor-filled pho. As mentioned above, you can swap your meat broth for a veggie broth. OR… all out of both? You are in luck, water will work! It’s all in the spices and sautéing process. Allow your onions, ginger, soy sauce, brown sugar, cinnamon, anise, cloves, and coriander seeds to do the work for you! They do the heavy lifting and flavor your water just the right amount. My advice is just be sure to add a little extra salt or soy sauce.
INGREDIENTS
- 8 cups vegetable broth
- 1 large onion, quartered
- 4 cloves garlic, minced
- 1 (3-inch) piece of ginger, sliced
- 2 cinnamon sticks
- 3 star anise
- 4 whole cloves
- 1 teaspoon coriander seeds
- 8 ounces flat rice noodles
- 2 tablespoons reduced-sodium soy sauce
- 1 tablespoon brown sugar
- Fresh basil leaves
- Fresh cilantro leaves
- Fresh mint leaves
- 2 green onions, thinly sliced
- 1 jalapeño, thinly sliced (optional)
- 1 lime, cut into wedges
- 1 cup bean sprouts
- 8 ounces firm tofu, pressed and cut into cubes
INSTRUCTIONS
Char
Prepare onion and ginger.
Spice
Toast spices and simmer broth.
Assemble
Serve with noodles, tofu, and fresh toppings.
Devour!
FAQs & Tips
To store the pho, you MUST keep the noodles and toppings separate from the soup broth. If you do this, it can last up to 3-5 days in the fridge. If you store the noodles and toppings together mixed into the broth, you will have a soggy mess.
Absolutely! Coconut sugar and honey both offer a more nutritious alternative.
Simply use a gluten-free soy sauce or tamari instead. It’s that simple.
Serving Suggestions
I usually allow the pho to stand alone, especially when I make it at home. Mainly because I can rarely have just one bowl! Keep in mind, this recipe serves 4, so double it if you’d like to make a larger batch. For first-time pho goers out there, please do let me know what you think.
If you enjoyed this venture into Vietnamese food, you could also try this delicious Banh Mi Sandwich or these wonderful Rice Paper Spring Rolls.
Ingredients
- 8 cups vegetable broth
- 1 large onion quartered
- 4 cloves garlic minced
- 1 3-inch piece of ginger, sliced
- 2 cinnamon sticks
- 3 star anise
- 4 whole cloves
- 1 teaspoon coriander seeds
- 8 ounces flat rice noodles
- 2 tablespoons reduced-sodium soy sauce
- 1 tablespoon brown sugar
- Fresh basil leaves
- Fresh cilantro leaves
- Fresh mint leaves
- 2 green onions thinly sliced
- 1 jalapeño thinly sliced (optional)
- 1 lime cut into wedges
- 1 cup bean sprouts
- 8 ounces firm tofu pressed and cut into cubes
Instructions
- Char the onion and ginger under the broiler for about 5 minutes until slightly blackened, then set aside.
- In a large pot, dry roast the cinnamon, star anise, cloves, and coriander seeds over medium heat until fragrant, about 2 minutes.
- Add the charred onion, ginger, vegetable broth, soy sauce, and brown sugar to the pot. Bring to a boil, then reduce heat and simmer for 30 minutes.
- While the broth simmers, prepare the rice noodles according to the package instructions, then drain and set aside.
- Pan-fry the tofu cubes in a non-stick skillet over medium heat until golden brown on all sides, then set aside.
- Strain the broth to remove the solids and return it to the pot, keeping it hot until ready to serve.
- Assemble the pho by dividing the cooked noodles among bowls, ladling the hot broth over them, and topping with tofu, fresh herbs, green onions, jalapeño, bean sprouts, and a squeeze of lime.
Nutrition Info:
Recipes written and produced on Food Faith Fitness are for informational purposes only.
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