Ingredients with Measurements:
- 8 cups vegetable broth
- 1 onion, sliced
- 4 garlic cloves, minced
- 2-inch piece of ginger, sliced
- 1 cinnamon stick
- 1 star anise
- 1 tablespoon coriander seeds
- 1 tablespoon fennel seeds
- 1 tablespoon soy sauce
- 1 tablespoon hoisin sauce
- 1 tablespoon brown sugar
- 8 ounces shiitake mushrooms, sliced
- 8 ounces oyster mushrooms, sliced
- 8 ounces cremini mushrooms, sliced
- 8 ounces rice noodles
- 1 bunch of fresh cilantro, chopped
- 1 lime, cut into wedges
- 1 jalapeño, sliced
- Bean sprouts, for serving
Special Equipment Needed:
- Large pot
- Strainer
- Bowls for serving
Step-by-Step Instructions:
1. In a large pot, add the vegetable broth, onion, garlic, ginger, cinnamon stick, star anise, coriander seeds, fennel seeds, soy sauce, hoisin sauce, and brown sugar. Bring to a boil and then reduce heat to low. Let simmer for 30 minutes.
2. Strain the broth and discard the solids.
3. Add the sliced mushrooms to the broth and let simmer for 10 minutes.
4. Cook the rice noodles according to package instructions.
5. To serve, divide the cooked rice noodles among bowls. Ladle the mushroom broth over the noodles. Top with cilantro, lime wedges, jalapeño slices, and bean sprouts.
Time:
Preparation time: 10 minutes
Cooking time: 40 minutes
Temperature:
Simmer on low heat
Serving size:
4 servings
Nutritional information:
Calories per serving: 300
Fat: 2g
Carbohydrates: 60g
Protein: 10g
Sodium: 1200mg
Substitutions for ingredients:
- Use vegetable or chicken stock instead of vegetable broth
- Use any type of mushrooms you prefer
- Use tamari instead of soy sauce
- Use maple syrup instead of brown sugar
Variations:
- Add sliced tofu for extra protein
- Add bok choy or other leafy greens for extra nutrition
- Add sliced carrots or bell peppers for extra flavor and texture
Tips and Tricks:
- Use a variety of mushrooms for a more complex flavor
- Toast the coriander and fennel seeds before adding to the broth for extra depth of flavor
- Serve with sriracha or other hot sauce for extra heat
Storage Instructions:
Store leftover broth and noodles separately in airtight containers in the refrigerator for up to 3 days.
Reheating Instructions:
Reheat the broth on the stovetop until hot. Reheat the noodles in the microwave or by adding them to the hot broth.
Presentation Ideas:
Serve in large bowls with chopsticks and a spoon.
Garnishes:
Cilantro, lime wedges, jalapeño slices, and bean sprouts.
Pairings:
Serve with a side of steamed vegetables or a salad.
Suggested Side Dishes:
Steamed broccoli, roasted sweet potatoes, or a side salad.
Troubleshooting Advice:
- If the broth is too salty, dilute with more water or vegetable broth.
- If the broth is too sweet, add more soy sauce or tamari.
Food Safety Advice:
Make sure to cook the mushrooms thoroughly and store leftovers in the refrigerator.
Food History:
Pho is a traditional Vietnamese noodle soup that originated in the early 20th century.
Flavor Profiles:
Savory, umami, slightly sweet, and aromatic.
Serving Suggestions:
Serve hot as a main dish for lunch or dinner.
Related Categories
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Region: Vietnamese
Taste: Savory, Umami, Earthy, Aromatic, Comforting