Perhaps the most iconic (and beloved) dish to hail from Vietnam, the magic of pho lies in the broth. Herein lies the secret to delicious success ...
You will need
- 1 brown onion, roughly chopped
- 3 cloves garlic, roughly chopped
- 1 x 4cm piece of ginger
- 2 cinnamon sticks
- 4 whole star anise
- 4 whole cloves
- 8 cups vegan-friendly stock (chicken-style, beef-style or vegetable)
- 2 tablespoons soy or tamari sauce, or to taste
- 4 serves or 600g of flat rice noodles
- 300g firm tofu, sliced
- 1 cup broccoli, chopped
- 2 carrots, chopped finely
- 2 heads of bok choy, chopped
- 1 cup bean sprouts
- 1/2 cup Thai basil
- Lemon wedges
- Chilli, finely sliced
- Chilli sauce
15 mins to prep
30 mins to cook
To make the broth, add the onion, garlic, ginger and all the spices to a large pot over high heat. Sauté for about 5 minutes until the onion and garlic is slightly charred and the spices are fragrant.
Add the vegetable stock and soy sauce to the pot. Boil the broth for 10 minutes then reduce to a simmer for 20 minutes. If too much of the stock evaporates, add some water to the pot.
Cook the noodles according to its packet instructions and set aside.
Strain the broth into a large bowl reserving the broth. Discard the solids (onion, garlic and herbs).
Return the broth to the pot and add the tofu and vegetables. Increase the heat to high and cook the vegetables for 5-10 minutes or until tender.
Divide the cooked noodles into 4 bowls. Ladle the soup and vegetables over the noodles. Serve the pho hot with bean sprouts, basil, lemon and chilli or as desired.