After signing up for Hello Wallet, a handy budgeting program, last month it became quickly clear, as is the case with real-time data, that despite our CSA, way too much disposable income was going to take-out. Sushi, I will never, ever give up; Hamachi roll, I can’t quit you. But traditional Vietnamese Pho, another main offender, seemed something one could certainly make at home.
Last Friday night I put it to the test: Pho-day Friday at home. And you guys, IT RULES. I honestly will never order take-out for this dish again; it’s just too simple and prepares such a wonderfully large batch that the leftover broth can be stored away in the freezer for future pho date nights (of which there will be many).
Because I sort of hate dealing with raw meat in my own kitchen, and since A happily noms on tofu, we opted for a vegetarian version that uses tofu and mushrooms as the “meat”. The recipe below is adapted from a number of sources around the net, tweaked here and there based on what we could find at our local market and what we had available in the fridge. The only big concession I made was substituting whole star anise for chinese five spice, which I was nervous about at first, but highly recommend if you don’t have the time to hunt it down.
If you haven’t had Pho before, it is a traditional Vietnamese hot noodle soup served with herbs and beef, chicken, or vegetarian. The key is in the broth and the magical garnishes that play up the sweet and savory elements. The soup is easily dressed up or down based on your personal preferences and once the ingredients are in stock, is easily assembled. After preparing the broth and toppings on Friday night, we wound up eating these leftovers with next to zero prep for the next three days. Simply store everything separate to ensure no soggy veggies and noodles!
Happy Pho-ing!
A vegetarian version of the Vietnamese Pho soup that warms and soothes during the cold winter months.
Ingredients
- 8 cups vegetable broth (or chicken if preferred)
- 4 cups water
- 1 large white onion, halved
- 1 leek, washed
- 2 inch piece ginger root, peeled and halved
- 1 cinnamon stick
- 2 Tbsp coriander
- 3/4 Tbsp chinese five spice
- 2 tsp soy sauce
- 1 lb flat rice noodles
- 1 lb cubed firm tofu
- 1 carton sliced shitake mushrooms
- 1 cup bok choy (I use 2 baby bok choy)
- 1 cup broccoli
- 1/2 cup bean sprouts, rinsed
- 1/4 cup carrots, sliced thin
- 1/4 cup onion, sliced thin
- 1 lime, cut into wedges
- 1 jalapeno, diced thin
- 1-2 green onions/scallions, diced
- Cilantro, fresh
- Basil, fresh
- Soy Sauce
- Chili Garlic Sauce (Rooster)
- Hoisin Sauce
Instructions
- Toast spices over medium heat in the bottom of a large dutch oven. Stir often to prevent burning. Once spices release aromas, add vegetable broth, water, onion, leek, and soy sauce to the dutch oven.
- Cover and bring to a boil. Simmer for 60 minutes.
- While the broth is simmering, slice vegetables and prepare garnishes.
- Steam broccoli (I do mine in the microwave using a glass pyrex) and set aside.
- Heat olive oil in a saucepan. Cook tofu and mushrooms together for 5 minutes on medium heat.
- When the broth has 20 minutes left, bring a medium pot of water to boil.
- Add in the full 1 lb of rice noodles. Cook according to directions.
- When the noodles are cooked, strain, rise with cold water, and set aside.
- Strain and ladel 2 cups of broth into each bowl.
- Add rice noodles + vegetable toppings.
- Top with garnishes of preference
Notes
This recipe yields a rather large batch. If you're not looking for leftovers, or preparing for one, cut in half. Since the broth is so involved, and is easily frozen, I kept the yield large for our household: leftovers + frozen broth for later this winter!
Recipe adapted from The Kitchn and my sweet friend, Anne.
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