There is nothing like a bowl of soup, especially the Vietnamese noodle soup “Pho”. The dish is generally served with a meat based broth and meat.
However, vegetarian pho is becoming more common these days. There is a popular Vietnamese restaurant near my house. They serve a great vegan pho, along with a incredibly delicious tofu and cabbage salad.
Almost all of their customers are regulars: you walk in the door, are greeted and then asked if you want your standard order!
Sometimes though it is nice to stay home and make your own pho!
I’ve experimented with variations of broth over time. Star anise adds a wonderful depth of flavor that I love.
Some good vegetable stock simmered with some star anise, ginger, garlic and a bit of soy sauce creates a tasty base. When the broth is to your liking, remove the spices if you want. Next, add some sliced vegetables like cabbage, broccoli, carrots, shiitake or button mushrooms, sliced green onions and cubed firm tofu. Bring to a boil, and immediately turn off the heat to preserve the crispness of the veggies. Divide cooked rice noodles between bowls, and add the broth and vegetables.
Fresh bean sprouts, fresh cilantro and basil and thinly sliced green chile peppers add crunch and texture. Sriracha, hoisin sauce and freshly squeezed lime or lemon really perk up the soup. Yummy!
I don’t really have exact measurements because I like the flexibility of using different veggies and flavorings depending on my mood or what’s in the fridge. I could eat this several times a week and never tire of it! It’s one of my all time favorite meals!