Version française disponible en dessous
🇬🇧🇬🇧🇬🇧Few years ago with my one and only travel buddy, we went all the way from Sri Lanka to Japan. It took us a few months and we ate our way through South East Asia. The food I loved the most was the Vietnamese food ( and also Japanese OF COURSE). We got lucky enough to be welcomed by a traditional Vietnamese family and they loved food as much as we did. We were on a strict schedule, eating all day, from the 8AM Phò until the late night Egg cream.
I never had a Phò before I went to Vietnam… So my first one was a proper one and since then the struggle is real to find good ones because the bar is set high!
This recipe is for a vegetarian Phò, the beef version is available here !
Special thanks to my girl Nahila for bringing me the spices straight from Vietnam few months ago. ✨✨
If you are not in Asia, you can find those spices sold in packs ( a bit of everything already) in Asian supermarket or otherwise you can order it online like here.
Vegetarian PhoCourse: soup phoCuisine: asian, vegetarian, vegan, soupDifficulty: easy
- IF YOU DON’T HAVE VEGETABLE STOCK READY
Dice the vegetables
2 garlic cloves
1 bay leave
- IF YOU HAVE STOCK READY
1 TBSP Salt
1.5L Vegetable stock
50 g ginger ( peeled & sliced)
2 garlic cloves ( sliced)
1 bag of Pho spice mix ( or Cinnamon, black cardamon, kassia bark, coriander seeds, fennel seeds, star anise, cloves, black pepper )
200g of Shitake or 4 pieces of dried mushrooms ( if dried, rehydrate it in water for a few minutes)
300g of rice noodles ( rehydrate in water while the soup cooks)
100g of bean sprouts
1/2 bunch of coriander
2 small spicy chilis
1 bok choi
- If you have vegetable stock ready -> go to step 2 .
If you don’t have a vegetable stock ready: Heat vegetable oil in the pot, add the onion and ginger and grill it until slightly brown, add the garlic and let it grill for a minute and you can then add the spices, mushrooms, vegetables and poor the water in and bring to a boil. ( go to step 3)
- In a large pot on medium heat, poor a tablespoon of vegetable oil ( Not Olive Oil !), when the oil is hot, add the onion diced and the ginger sliced, cook them until slightly burnt. Add the garlic and the spices. Stir to avoid burning the ingredients too much but let them color. Add the mushrooms and the stock and bring it to a boil.
- Once your preparation is boiling, reduce the heat and let it simmer for 20 minutes.
- While the soup is simmering, bleach your bok choi in salty water for 2 minutes. Prepare your limes, wash and pick the coriander and your bean sprouts.
- Once the soup is ready, taste is to see if it needs more salt. You can add some soja sauce if you like or normal salt. Strain the soup, keep only your mushrooms
- Put your noodles in 4 different bowls and pour the soup on top, add your toppings and serve with lime and chili on the side. Ăn ngon nhé