Delicious, aromatic and wonderfully warming, Vietnamese pho soup is a perfect remedy for a spring cold and a bad mood. As you can probably imagine, there are numerous variations and regional modifications of the recipe. The one I propose is my way of quickly making a satisfying bowl of soup.
I’ve made mine with shrimp, but you could use thin slices of beef instead. If you want your version to be vegan, go for cubed tofu. You can substitute mint and cilantro with your favourite fresh herbs and spice things up with Sriracha sauce.
It is consumed at any time of day in the North of Vietnam, whereas Southern Vietnamese usually serve it in the morning. It might seem weird to have a bowl of soup for breakfast, but trust me - it really is the best way to start your day. Especially on Mondays.
Recipe: Pho soupServes: 2
- 4 cups homemade vegetable stock
- 1 onion, peeled and cut in half
- one piece (ok. 5 cm) ginger
- one green chili
- 2 garlic cloves
- 2 cinnamon sticks
- 2 anise stars
- 1 tsp cloves
- 1 tsp coriander seeds
- 1 tsp cardamom pods
- 1 tsp brown sugar
- 2 tbsp soy sauce
- 1/4 cup lime juice
- To serve: rice noodles, raw shrimp, green chili, lime, fresh mint and cilantro
- Char the onion and ginger over an open flame.
- In a large pot, dry-roast cloves, cinnamon, anise, coriander and cardamom.
- Add onion, ginger, chili and stock.
- Bring to a boil, reduce heat, simmer, covered, for about an hour.
- Season with sugar, soy sauce and lime juice.
- In each bowl, place some noodles, shrimp, sliced green chillies, lime wedges, fresh mint and cilantro.
- Top with hot broth.