Pho Noodle Recipes
- 2 onions ( cut in half ) 4cm
- 4 cm knob of ginger ( cut in half )
- 100g turnip
- 100g sweet corn
- 100g chayote ( cut in half)
- 100g jicama (cut in half )
- dried bean curd ( soak in warm 10 mins ) Drained and set aside
- 100g straw mushroom
- 100g fried tofu cubes
- 30g shallots
- 5g noodle broth spice
- 1/2 teaspoons salt
- 1 tablespoon mushroom stock
- 1 teaspoonful rock sugar
- 1/4 teaspoons pepper Oil for deep frying
- 600g noodle
- 3 spring onions ( cut into strips)
- 1/2 onion ,thinly sliced
- 1 handful of coriander
- 4 kaffir lime leaves ( cut into thin strips)
- 1 lime , cut into wedges
- 1 red chilli , slices
- Fish sauce to serve
Charge Grill the onions and ginger over a barbecue grill or gas burner for 10mins (200 degrees) set aside. Wash the turnip , sweet corn ,jicama and chayote under cold water . Place it all in a large saucepan ,cover with 3 litres of cold water and add the salt . Slowly bring to the boil , removing Anh scum that rises to the surface. Immediately reduce the heat then add the chargrill onion and ginger and cho pho spice and gently simmering for 1 hour , regularly skimming the surface. Remove all the vegetables from the broth .
Add mushrooms stock , rock sugar and pepper . Gently simmer over low heat while you prepare the toppings .
Heat the oil in deep frying pan . Fried the tofu cubes and dried bean curd until crispy and golden . Set aside. Fried the shallots in the fried pan till golden then add the straw mushrooms and a pint of salt . Stir fried it for couples of minutes . Then set aside for toppings .
Bring the large saucepan of water to boil and cook the noodles for few minutes, stirring with chopsticks to separate them . Drained the noodles and then devise them among six bowls .
Place the toppings on top of the noodles and then add the spring onions, white onion , coriander and kaffir lime leaves .Ladle in the hot broth . Serve with the lime , chilli and vegetarian fish sauce to adjust the flavour .
It’s intensely aromatic nature that comes from hours of simmering bones alongside a clever spice mix that primarily uses anise, which has undertones of black liquorice, cinnamon, with touches of cardamom that gives hints of lemon, mint and smoke. The warm aroma profile rising up in a cloud of steam will bring the iconic smells and flavour of the streets of Vietnam to your home. Incorporating these spice route flavors into a rich stock is the building block for a perfect bo
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- Fresh onions and ginger: Which we will briefly cook in a skillet (or you can pop them under the broiler in your oven) until they are charred, to add that classic smoky flavor to the broth.
Beef stock: In order to save us all a few hours of cooking meat stock from scratch, I’ve written this recipe using (good quality!) store-bought stock as a shortcut. Vietnamese pho broth is traditionally made with beef stock, but you are also welcome to mix things up and use chicken or veggie stock instead if you prefer.
Spices: There are 5 important spices in pho broth — star anise, whole cloves, cinnamon sticks, cardamom pods, and coriander seeds. I really recommend using the whole (not ground) spices, if possible, which we will briefly toast to bring out extra flavor. But see notes below for ground spice substitutions, if needed.
Fish sauce: It’s traditional to add just a little splash to the broth.
Sweetener: I used brown sugar to sweeten my broth instead of traditional yellow rock sugar, but really, any sweetener you prefer would work.
Sea salt: As always, to season your broth.
Toppings, toppings, toppings: This is one soup recipe where the toppings are not optional. Rather, the toppings are the stars of the soup! Feel free to pick and choose your favorites, but I recommend at least one from each category:
Fresh herbs: The more the merrier! I recommend a combo of fresh cilantro, fresh mint and fresh Thai basil (or Italian basil, in a pinch).
Bean sprouts: You can find these in the produce section of your grocery store, or they are always available in Asian groceries.
Lime wedges: Essential for brightening up the flavors of the broth.
Chiles (optional): Either sliced Thai bird chiles, jalapeños, or serrano peppers are optional if you would like to add some heat.
Onions (optional): Either sliced green onions or very-thinly-sliced white onions as a garnish.
Sauces (optional): It’s also traditional to serve pho with hoisin sauce and/or sriracha, to use as a garnish if desired.