Friday, January 3, 2014
Pho. It's trendy. It's yummy. It's Vietnamese noodle soup that's fully customizable.
My version is heavy on the cilantro, missing the meat, and perfectly seasoned (in my opinion). Many versions call for more heat, more fish sauce, steak or chicken, star anise and other Asian spices, and any number of vegetables.
So here is your base, do with it what you wish.
1 tsp sesame oil
1 tsp olive oil
8 green onions, whites and greens sliced
5 mushrooms, washed, stemmed and sliced
1 cup fresh bean sprouts
2/3 cup chopped fresh cilantro leaves
1 jalapeno, seeded and finely diced
4" fresh ginger, peeled and halved
3 cups water
3 cups vegetable broth, heated to a low boil
6 oz rice noodles
Dash crushed red pepper
Dash ground cinnamon
1/2 tsp salt
1/4 tsp garlic powder
2 Tbsp fish sauce
In a large bowl, pour heated vegetable broth over rice noodles and set aside to soften.
Heat oils in a soup pot over medium high heat. Add green onions and jalapeno and saute for 2-3 minutes. Add mushrooms and saute for additional 2-3 minutes. Add in remaining ingredients and bring to a boil.
After noodles have softened for 8-10 minutes, transfer noodles and broth to the soup pot and return soup to a boil. Boil for 2 minutes, then remove from heat.
Use tongs to remove noodles and vegetables from the pot into individual serving bowls (do not serve ginger pieces). Use a ladle to pour broth over noodles and vegetables. Serve immediately.
Nutrition Info per 1 1/2 cups: 272 calories, 10 g fat, 11 g protein, 33 g carbohydrates, 4.5 g fiber
Posted by Lindsay Kay Kordick, MS, RD, LN, HFS at 3:30 AM