And finally Pho

So, this is the Pho recipe I’ve been meaning to write up for maybe 2 weeks now. I just kept getting side tracked by desserts and bread and the Purim feastly event. Which meant that in the meantime, I misplaced/deleted the photo that was going to accompany this one – I’d actually filled up the memory card for my camera. Appearances to the contrary, I take somewhere between 5 and 25 photos for every entry here – y’all only see the one I like best.

On to the pho!

This is another one where the quality of the meal is entirely dependent on the quality of the ingredients. Without good noodles and vegetable stock, this just isn’t going to be worth it. So make the trip to an Asian supermarket for the noodles and get (or make) the best stock your budget/time allows for. As written, this is a vegetarian meal, but, it’s pho. Treat this as a base and add whatever toppings and garnishes you want. It’s flexible and can do that.

And hey, when Adam eats a vegetarian meal, looks over, and says “keep this”, I say this is a recipe that works.

Pho for 2

serves 2
original from
Recipe Count – 26 left
Section Count – Main dishes: 2 more left, subsection – vegetarian: no more!

  • 1 large onion, peeled and halved
  • 2 inch piece fresh ginger root, peeled and halved lengthwise
  • 3 inch cinnamon stick
  • 1 star anise
  • 2 cloves
  • 1 tsp coriander seeds
  • 4 cups unsalted vegetable stock
  • 2 tsp soy sauce (here’s your sodium)
  • 4 carrots, peeled  and coarsely chopped
  • 1/2  lb dried rice noodles
  • firm tofu
  • green leafy vegetable such as bok choy, mustard greens, and/or broccoli
  • hoisin sauce and/or sriracha (optional)
  1. Place the onion and ginger directly under a broiler until slightly blackened, about 5 minutes on each side. In a large pot, dry roast the cinnamon, star anise, cloves, and coriander over medium-low heat; stir to prevent burning. When the color starts to change (or they become aromatic), add the vegetable stock, soy sauce, carrots, and charred onion and ginger.
  2. Bring stock to a boil, reduce heat, and simmer covered for 30 minutes. Strain and keep warm until ready to serve.
  3. Meanwhile, place the noodles in a large bowl and cover with hot water. Let stand until tender but still chewy, about 20-30 minutes. Drain.
  4. Divide noodles between two bowls, top with tofu and vegetables, and ladle about 2 cups of stock into each bowl. Serve with sauce and any other garnishes you desire on the side.

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