Ingredients with Measurements:
- 8 cups of vegetable broth
- 1 package of rice noodles (8 oz)
- 1 block of firm tofu (14 oz), sliced into small pieces
- 1 onion, sliced
- 4 cloves of garlic, minced
- 1 inch of ginger, sliced
- 1 cinnamon stick
- 2 star anise
- 2 tablespoons of soy sauce
- 1 tablespoon of hoisin sauce
- 1 tablespoon of brown sugar
- 1 lime, cut into wedges
- 1 jalapeno, sliced
- 1 cup of bean sprouts
- 1/2 cup of cilantro leaves
- 1/2 cup of Thai basil leaves
- Salt and pepper to taste
Special equipment needed:
- Large pot
- Strainer
- Serving bowls
Step-by-step instructions:
1. In a large pot, add the vegetable broth, onion, garlic, ginger, cinnamon stick, and star anise. Bring to a boil and let simmer for 30 minutes.
2. While the broth is simmering, cook the rice noodles according to the package instructions. Drain and set aside.
3. In a separate pan, heat a tablespoon of oil over medium-high heat. Add the sliced tofu and cook until golden brown on both sides. Set aside.
4. Once the broth has simmered for 30 minutes, strain the broth to remove the solids. Return the broth to the pot and add the soy sauce, hoisin sauce, and brown sugar. Stir to combine and let simmer for another 10 minutes.
5. To serve, divide the cooked rice noodles and tofu among serving bowls. Ladle the hot broth over the noodles and tofu. Top with bean sprouts, cilantro, Thai basil, jalapeno slices, and a squeeze of lime. Season with salt and pepper to taste.
Time:
Preparation time: 15 minutes
Cooking time: 40 minutes
Temperature:
Simmer on medium-low heat
Serving size:
4 servings
Nutritional information:
Calories per serving: 300
Total fat: 6g
Saturated fat: 1g
Cholesterol: 0mg
Sodium: 1200mg
Total carbohydrates: 50g
Dietary fiber: 3g
Sugar: 7g
Protein: 12g
Substitutions for ingredients:
- Vegetable broth can be substituted with chicken or beef broth.
- Tofu can be substituted with chicken, beef, or shrimp.
- Hoisin sauce can be substituted with oyster sauce.
Variations:
- Add sliced mushrooms to the broth for extra flavor.
- Use different types of noodles such as udon or egg noodles.
- Add sliced carrots or bok choy to the broth for extra vegetables.
Tips and tricks:
- To prevent the rice noodles from sticking together, rinse them with cold water after cooking.
- Use a slotted spoon to remove the solids from the broth before straining to make it easier.
- Adjust the amount of jalapeno slices to your desired level of spiciness.
Storage instructions:
- Store leftover broth and noodles separately in airtight containers in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat, bring the broth to a boil and add the cooked noodles and tofu. Let simmer for a few minutes until heated through.
Presentation ideas:
- Serve the Pho with Tofu in large bowls with chopsticks and spoons for an authentic experience.
Garnishes:
- Lime wedges, jalapeno slices, bean sprouts, cilantro, and Thai basil leaves.
Pairings:
- Serve with a side of steamed rice or crispy spring rolls.
Suggested side dishes:
- Steamed rice
- Crispy spring rolls
- Asian slaw
Troubleshooting advice:
- If the broth is too salty, add more water to dilute it.
- If the broth is not flavorful enough, add more soy sauce or hoisin sauce to taste.
Food safety advice:
- Make sure to cook the tofu and noodles thoroughly before serving.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
- Pho is a traditional Vietnamese noodle soup that originated in the early 20th century in Northern Vietnam.
Flavor profiles:
- The Pho with Tofu has a savory and slightly sweet broth with hints of cinnamon and star anise. The tofu adds a mild flavor and a chewy texture, while the rice noodles provide a soft and slightly chewy texture.
Serving suggestions:
- Serve the Pho with Tofu as a main course for lunch or dinner.
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Region: Vietnamese