I was introduced to Pho a couple of years ago by a good friend and instantly fell in love. I am not a big fan of Asian food, but this traditional Vietnamese street-fare inspired me to try to make my own home version.
For this recipe I omit the cilantro* and it can easily be modified to be vegan by leaving out the shrimp and replacing the fish sauce with tamari.
Also, this was the first time I had ever cooked with or eaten Baby Bok Choy. I was surprised at how easy it was to incorporate into the dish and that it tasted so good. It is a “stiff” green and holds up well in the broth and does not get soggy. I hate “soggy” greens in my food. In addition to tasting so good it is a beautiful vegetable.
My preferred rice noodles are from Ocean Halo and are my favorite because they are easy to prepare, certified gluten-free and organic with one simple ingredient…rice flour.
The broth can be the difference between a good pho and great pho as it is the main ingredient. For the base broth I prefer to make my own, otherwise I like to purchase Kettle & Fire if possible. The following are things to be aware of when selecting a broth for your pho:
- It’s organic which insures that there are no pesticides or other unwanted chemicals
- Does not contain gums or extenders as these ingredients can cause inflammation in the body
- Does not contain added sugar, which is not needed so check the nutrition facts and ingredient list
- Be aware of the sodium level in your broth as this can be as high at 1000g per cup
- Should not have natural or artificial flavors in the ingredient list.**
Unlike many other soup recipes this one is perfect year around. You can change up the toppings for the season and for your desired taste.
If you try it be sure to let me know.
* Unfortunately for me cilantro taste like soap.
** Artificial and natural flavorings are unspecified mixtures of as many as 100 flavoring substances and solvents, emulsifiers, and preservatives.
Fun Fact: Why does cilantro taste like soap for some people? It is a chemical and possibly gene related thing as cilantro contains a natural chemical compound, called an aldehyde. This chemical compound is also produced in the soap making process.
Pho Made Easy
Ingredients
- 8 ounces Rice Noodles I use Organic by Ocean Halo
- 1 tbsp Sesame Oil
- 1 tbsp Ginger Root, minced One thumb length with peel removed.
- 1 whole Star Anise
- ½ Cinnamon Stick
- 2 whole Cloves
- 4 cups Vegetable Broth, Low Sodium & Organic I use Kettle & Fire
- ½ tbsp Chili Garlic Paste
- 2 strips Lemon Peel
- 1 tbsp Fish Sauce
- 1 tbsp Lime Juice (½ lime) Fresh squeezed from organic lime
- 1 tbsp Hoisin Sauce
- 1 tbsp Soy Sauce, reduced sodium OR Coconut Aminos Coconut Aminos keeps the sodium low, but is sweeter tasting than Soy Sauce
- 1 whole Baby Bok Choy, chopped with leaves
- ½ lb. Shrimp or other protein Do not add for Vegan version
Toppings:
- ½ cup White onion, thinly sliced
- 1 whole Baby Bok Choy, chopped with leaves
- 4 whole Jalapenos, sliced and seeds removed
- 1 whole Lime, cut into wedges
- ½ cup Scallions, sliced on bias
- ½ cup Mung Bean Sprouts
- ¼ cup Thai or Vietnamese Basil
- ½ cup Cilantro, chopped I omit the cilantro because unfortunately cilantro taste like soap.
- Sriracha Sauce added to taste
- Chile-garlic sauce added to taste
Instructions
- Bring large pot of water to a boil for the Rice Noodles.
- In a separate pan or stock pot heat sesame oil over medium-high heat. Add minced ginger and chili-garlic sauce; sauté for 3 minutes until lightly charred.1 tbsp Sesame Oil, 1 tbsp Ginger Root, minced, ½ tbsp Chili Garlic Paste
- Add vegetable broth and spices (anise, cloves and cinnamon), lemon peel. Bring to a boil. Reduce heat and simmer for 15 minutes.1 whole Star Anise, ½ Cinnamon Stick, 2 whole Cloves, 4 cups Vegetable Broth, Low Sodium & Organic, 2 strips Lemon Peel
- Chop bok choy, scallions, jalapenos, lime, white onion, cilantro, and basil
- Strain broth and return broth to pot. Add fish sauce, lime juice, hoisin sauce, coconut aminos (soy sauce). Discard of the solids from straining the broth.1 tbsp Fish Sauce, 1 tbsp Lime Juice (½ lime), 1 tbsp Hoisin Sauce, 1 tbsp Soy Sauce, reduced sodium OR Coconut Aminos
- Add Rice Noodles to boiling water (follow directions on package)8 ounces Rice Noodles
- Add baby bok choy to broth and cook for additional 3-4 minutes. Add shrimp with bok choy if desired.1 whole Baby Bok Choy, chopped with leaves, ½ lb. Shrimp or other protein
- Add a serving of rice noodles to bowl. Pour hot broth with bok choy over the noodles. Serve with the toppings and be creative.½ cup White onion, thinly sliced, 1 whole Baby Bok Choy, chopped with leaves, 4 whole Jalapenos, sliced and seeds removed, 1 whole Lime, cut into wedges, ½ cup Scallions, sliced on bias, ½ cup Mung Bean Sprouts, ¼ cup Thai or Vietnamese Basil, ½ cup Cilantro, chopped, Sriracha Sauce, Chile-garlic sauce
