Do you have that one food you never get tired of – you could eat it every day and it would never grow old? Well for me, that is pho!
This soup is perfect for this time of year… the time when baby, it’s cold outside! Pho has always been one of my favorite soups, but I thought it was probably so complicated to make that I never attempted it until recently. I was pleasantly surprised when I made the soup for the first time, because it really wasn’t that complicated at all. There are a few ingredients you need to have for the broth, but you really just throw them all in a pot, and let the flavors meld together… not too much work otherwise.
I made this soup for my family over the holidays, and it was a hit! The best part about having this soup for a large group is everyone can choose their own toppings. If you love that kick (like most of my family), load it up with jalapeños, or your guests can choose to leave them out completely.
Pho is also another great dish for the New Year – super healthy and low calorie. Additionally, mushrooms are full of antioxidants, ginger fights inflammation, and fresh basil is a great source of vitamin A.
This is truly the best… pho real ;)
- 2 star anise
- 3 whole cloves
- 2 3-inch cinnamon sticks
- 7 cups vegetable broth
- 7 cups water
- 3 shallots, quartered
- 4-inch piece of ginger, peeled and cut in ¼” coins
- 3 tablespoons Bragg’s Liquid Aminos
- 10 cloves garlic, minced
- ½ cup dried shiitake mushrooms
- pinch of chili flakes
- pinch of black pepper
- pinch of smoked salt
- 6 basil stems, leaves removed for soup
- 6 cilantro stems, leaves removed for soup
- 2 cups bean sprouts
- ½ cup carrots
- ½ cup broccoli
- ½ snap peas
- 8-oz package rice noodles
- 4 green onions, sliced
- ¼ cup cilantro, chopped
- 1 cup fresh basil leaves
- 2 limes, cut into wedges
- 2 jalapeños, sliced
- Warm a large soup pot over medium heat. Add the star anise, whole cloves, and cinnamon sticks. Toast until fragrant, stirring occasionally, about 3-4 minutes.
- Add the remaining broth ingredients, and bring to a boil.
- Reduce heat to medium-low. Cover, and simmer for one hour, allowing the flavors to meld.
- In the meantime, cook the rice noodles according to package directions.
- After the broth has simmered, strain broth and return to pot. Discard solids.
- Serve the broth in 6 large bowls, and top with all your favorite pho goodies!
