Pho is a comfort food that's perfect for taking you from winter to spring.
Traditional Pho broth takes a minimum of six hours and as many as 18 to simmer! This fast version will give you a just a taste of the original version in a fraction of the time.
Sandra Sellani co-author of the award-winning 40-Year-Old Vegan Cookbook (bit.ly/2JVMLBL) makes Pho, a Vietnamese noodle dish, on LunchBreakLIVE at 1230 PT/330 ET. www.facebook.com/JaneVelezMitchell/#vegan
Posted by Jane Velez-Mitchell on Sunday, March 25, 2018
Phast Pho Recipe
- 3 – ½ thick slices of extra firm tofu, cut into triangles, patted dry
- 1 T. cornstarch
- 1 T. soy sauce
- ½ T. hot pepper sesame oil
- Mix cornstarch and soy sauce until fully blended and thick. Coat tofu slices in mixture.
- Fry tofu in oil on medium-high non-stick skillet until crispy on each site, about three minutes per side.
- 2 t. hot pepper sesame oil
- 2 cloves of garlic, peeled and whole
- ½ white onion – do not dice
- 5 pods of star anise
- 1 cinnamon stick
- 3-inch piece of fresh ginger cut in half, lengthwise, skin on
- 2 small bok choy, cut in quarters lengthwise and cleaned thoroughly
- 1 c. carrot, sliced extra thin at an angle
- 3 c. vegetable stock
- 1 c. water
- 1 T. – 3 T. tamari (or to taste, I used two, but add more if you’d like it saltier)
- ½ jalapeno pepper, seeded
- 2 green onions, sliced on the diagonal
- 2 ounces of vermicelli rice noodles
- Sauté onion (flat side down) in oil on medium heat to sear, about three minutes.
- Add anise, cinnamon stick, ginger, stock and water. Bring to a boil and let simmer 20 minutes. Discard all solid ingredients until just the broth remains.
- Add bok choy and carrots and heat for another 3-5 minutes, until the vegetables are heated through but not cooked – they should be crisp and firm to the bite.
- Cook rice noodles according to package directions (this usually includes draining them and rinsing them with water). Distribute hot noodles in two separate bowls. Pour hot soup on top. Top with tofu and green onion slices and serve with a side plate of garnishes and sauces listed below.
Serve toppings with each serving of soup on a separate plate so each person can add their own. It’s always good form to taste the broth first, then add the garnishes based on your personal tastes.
- Fresh sprigs of basil or Thai Basil (to add sweetness)
- Mung bean sprouts (to cool the soup)
- Wedge of lime (for more acidity)
- Sliced jalapeno (for more heat)
- Sriracha or Hoisin sauce (for more heat or sweetness)