It’s pho-nominal!
Although this recipe is more complicated than my usual recipes, it is well worth the effort as it turns out a broth with depth and flavour that, to me, is as satisfying as a traditional Vietnamese Pho from an authentic restaurant. I set out a few years ago to re-create this broth to satisfy my love for this comfort soup. It has become a staple recipe in our home, especially when we need to feed a few hungry young adults! Once the broth is made, the soup is easy to assemble and customizable. This broth does require a diverse collection of herbs and spices which may send you searching in the spice aisle, but once you have them in stock, you won’t be disappointed! This soup can be made vegan by simply omitting the bone broth and using vegetable broth instead.
- Gluten free
- Dairy free
- Refined sugar free
- Nut free
- Vegan/vegetarian optional
ingredients for broth:
- 3 litres bone broth (follow link for recipe) or veggie stock if going vegetarian
- 4 cups veggie scraps from freezer, see note (optional)
- 1 large whole white or yellow onion, quartered, can leave skin intact
- 3 inch piece fresh ginger, coarsely sliced
- 4-5 cloves garlic, whole and unpeeled
- 6-8 dried shiitake mushrooms
- 2 tbsp dried lemongrass, or fresh stalk
- 1 1/2 tbsp coriander seeds
- 1 tbsp fennel seeds
- 1 tbsp dulls
- 1 tsp peppercorns
- 1 tsp anise seeds, or about 3 whole seeds if not broken up
- 1 tsp whole cardamom seeds
- 1/2 – 1 tsp chilli flakes (depending on your preference for heat)
- 1/2 tsp fenugreek
- 1 cinnamon stick
- 1/4 tsp clove buds
Directions for broth:
- Place all ingredients into a soup pot, bring to a boil, turn back to low and cover and simmer 4-5 hours. Keep lid secure to avoid too much evaporation.
- Remove from stovetop and strain with a fine mesh strainer. Let cool.
- Strain again through a nut bag to remove any further debris.
- Your broth is ready for the next step and can be stored in the fridge or freezer.
Ingredient Options for soup:
- Sesame oil for drizzling
- Bragg’s or tamari to taste
- chilli sauce or paste to taste
- Rice noodles
- bok choy leaves and stalk, chopped
- Snow peas
- green onions, finely sliced
- jalapeños, finely sliced
- cilantro leaves
- Thai basil leaves
- sprouted mung beans
- shelled
- Tofu, cubed
- grilled chicken, sliced
- Pork, sliced
- Beef, sliced
- shrimp
Directions for soup:
- Prepare all the ingredients you plan to add to your bowl, the above ingredients are all options.
- Heat broth on the stove.
- Pre cook your rice noodles and have them ready.
- Pre cook any meat and slice.
- Add chopped bok choy to broth as it reheats so it cooks and softens, if using.
- Add edamame to broth if they were frozen, if adding.
- Add cubed tofu to broth if using.
- Have all other ingredients chopped and ready to sprinkle on top. Here you can pick and choose which ones you want.
- Place noodles into bowl and cover with desire amount of broth. Add a drizzle of sesame oil, chilli paste if you like heat and lift the broth with tamari or Braggs for saltiness. Adding the soy sauce is essential to bring the flavour to where you like it. You could splash a little fish sauce as well.
Note: Collecting vegetables scraps and storing them in a large freezer bag is a great way to use up scraps destined for the compost and getting one more use out of them! The best scraps for stock include:
- Stems of greens such as kale, collards, spinach, beets, turnips, etc
- Carrot peels, tips and tops
- Celery bottoms and leaves
- Stalks and leaves of broccoli and cauliflower
- Stems and twigs of herbs such as rosemary, parsley, cilantro, thyme, oregano, etc
- Garlic and onion peels
- Tops of leeks and green onions
- Peels of ginger and turmeric
Want more Asian inspired foods? Give these a try:
Asian Style Lentil Lettuce Wraps
Pickled Daikon Radish with grated Turmeric and Ginger
Baby Shrimp and Rice Vermicelli Salad with Rice Vinegar Dressing