How is Pho Vietnamese noodle soup made

Pho - Vietnamese soup (vegan)

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Pho Bo soup, also known as Vietnamese noodle soup, is one of the most popular Vietnamese dishes around.

But it's more than just a soup, because it comes with the most delicious soup ingredients: marinated tofu, rice noodles, pack choi, and a good portion of fresh herbs!

This recipe for vegan pho soup is very tasty, healthy, warming and light. Perfect for a change from normal soups during the winter, for losing weight, or simply when you fancy something Asian.

Homemade Vegan Pho Broth

Admittedly, homemade Pho Bho soup is a bit laborious to prepare. The pho broth is made from scratch with vegetables and Asian spices, without bouillon.

Because of this, the list of ingredients is a bit long and the recipe a bit time-consuming, but not difficult. Even if you are not very familiar with Vietnamese cuisine, this recipe will succeed.

But you can make it a little easier for yourself and split the recipe into two parts. So you can calmly prepare the broth the day before (or on the weekend). Pour them ready-made into a glass bottle and store them in the refrigerator.

At the Soup day all you have to do is prepare the soup, briefly heat the broth again, and you have a fragrant Vietnamese noodle soup on the table. Great right?

Definitely worth cooking the broth from scratch. Cinnamon, star anise and cloves come into play as spices. These ensure an irresistible aroma, far removed from the vegetable broth known in this country.

If you're crazy about pho bo, you can cook a large serving of pho broth and freeze it in portions. → A great idea to get through the winter! The soup is prepared in no time!

Maybe the broth seems a bit mild to you, but it is authentically Vietnamese. In contrast to the Chinese or Thai cuisine, they taste much milder, but bring out a lot of taste with fresh herbs.

Pho soup insert

Now for the exciting part, the soup deposits! Quite typical: rice noodles. Be sure to use the slightly thicker rice noodles. Very healthy!

To give the soup a little pep, I like to serve it with marinated tofu. Shiitake mushrooms, pak choi, and fresh coriander and mint are also included.

Of course, you can vary the soup trays according to your taste.

It tastes delicious with:

  • Bean sprouts
  • leek
  • Chinese cabbage
  • Finely chopped carrots
  • spring onions
  • Cabbage
  • All kinds of mushrooms

Small note: Since the broth is poured very hot over the ingredients, you don't have to cook the vegetables beforehand. If you prefer something softer and more digestible vegetables, you can add them to the pho broth at the end with the shiitake mushrooms and cook them briefly (not too long - it should still have a bit of bite).

Pho recipe - that's how it works

So that it is a success the first time, I have created a visual guide with step-by-step pictures for you.

The exact quantities and everything else you need to know for the recipe can be found in the recipe card below.

Pho broth

  • Heat a large saucepan with oil. Add the onion, garlic and ginger and roast on high heat for 3-5 minutes. → There can be a few black spots, this ensures wonderful roasted aromas.
  • Add the carrots, leek, star anise, cloves and cinnamon (more oil if necessary), reduce the heat a little, and roast for another 5 minutes.
  • Deglaze with water and soy sauce and simmer with the lid on for an hour over low heat.
  • Place a fine sieve over a saucepan / large bowl and pour the broth over it and let it drain briefly. Pour back into the pot and season with sambal oelek, with more soy sauce if necessary. → If you like, you can also add a few squirts of squeezed lime juice. The vegetables and spices are disposed of.

Marinated tofu

  • Roll up the tofu in a few layers of kitchen paper (or a clean tea towel) and squeeze gently to remove excess liquid. → This is even easier with a tofu press!
  • Cut the tofu into thin slices (about 12) and place in a deep dish.
  • Mix the soy sauce, sesame oil, sambal oelek, ginger and pepper in a small bowl and pour over the tofu. Let marinate for 15 minutes.
  • Heat a frying pan with oil and brown each side for 5 minutes. → Optional: add the remaining marinade to the pan in the last few minutes.

Pho soup

  • Cook rice noodles according to the package instructions, rinse under cold water and drain.
  • Divide rice noodles, tofu and pak choi in 4 bowls / soup plates.
  • Add the shiitake mushrooms to the pho broth and briefly bring to the boil again.
  • Pour very hot over the remaining ingredients and garnish with coriander and mint.

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Pho - Vietnamese soup

Aline Cueni
Pho Bo soup, also known as Vietnamese noodle soup, is one of the most popular Vietnamese dishes around.
Total time 1h30min.

ingredients

Pho broth

  • 1 tbsp oil
  • 1 onion peeled & quartered
  • 2 cloves of garlic peeled & crushed
  • 5 cm piece of ginger in thin slices
  • 1 carrot sliced
  • 1 leek sliced ​​(white & green part)
  • 5 star anise
  • 5 cloves
  • 1 cinnamon stick
  • 1 ½ L of water
  • 2 tbsp soy sauce
  • ½ teaspoon sambal oelek or sriracha, for seasoning

Marinated tofu

  • 200 g tofu
  • 2 tbsp soy sauce
  • 1 teaspoon sesame oil optional
  • ½ tsp sambal oil or sriracha
  • ¼ teaspoon grated ginger
  • a pinch of pepper
  • 1 tbsp oil

Pho soup

  • 100 g rice noodles
  • 100 g shiitake mushrooms in slices
  • 2 pak choi coarsely chopped
  • a bunch of coriander, roughly chopped
  • a bunch of mint roughly chopped

preparation

Pho broth

  • Heat a large saucepan with oil. Add the onion, garlic and ginger and roast on high heat for 3-5 minutes. → There can be a few black spots, this ensures wonderful roasted aromas.
  • Add the carrots, leek, star anise, cloves and cinnamon (more oil if necessary), reduce the heat a little, and roast for another 5 minutes.
  • Deglaze with water and soy sauce and simmer with the lid on for an hour over low heat.
  • Place a fine sieve over a saucepan / large bowl and pour the broth over it and let it drain briefly. Pour back into the pot and season with sambal oelek, with more soy sauce if necessary. → If you like, you can also add a few squirts of squeezed lime juice. The vegetables and spices are disposed of.

Marinated tofu

  • Roll the tofu in a few layers of kitchen paper (or a clean tea towel) and squeeze gently to remove excess liquid. → This is even easier with a tofu press!
  • Cut the tofu into thin slices (about 12) and place in a deep dish.
  • Mix the soy sauce, sesame oil, sambal oelek, ginger and pepper in a small bowl and pour over the tofu. Let it marinate for 15 minutes.
  • Heat a frying pan with oil and brown each side for 5 minutes.Optional: In the last few minutes, add the remaining marinade to the pan.

Pho soup

  • Cook rice noodles according to the package instructions, rinse under cold water and drain.
  • Divide rice noodles, tofu and pak choi in 4 bowls / soup plates.
  • Add the shiitake mushrooms to the pho broth and briefly bring to the boil again. Pour very hot over the remaining ingredients and garnish with coriander and mint.

notes

The pho soup can be varied according to your taste. Tastes delicious with soybean sprouts, spring onions, finely chopped carrots, leeks, cabbage or any kind of mushrooms. If you prefer the vegetables a little softer (and easier to digest), you can add them to the broth with the shiitake mushrooms and cook them briefly.Optional: Serve with sambal oelek, lime wedges or sliced ​​chilies.Leftovers & Prepare: The broth can be stored in the refrigerator for 3 days or in the freezer (already filled in portions) for up to 3 months.Admittedly, the recipe is very complex - this is how you can make it easier for yourself: Boil the broth the day before so you only have to bring it to the boil again and prepare the soup. You can also prepare the tofu the day before or marinate in the refrigerator overnight. It's even faster with smoked tofu: You can use it raw, without marinade and without frying.

Nutritional values

Pho - Vietnamese soup
energy 258 Energy of Fat 99
of which saturated fatty acids 1g6%
of which fiber 4g17%
* Percent Daily Values ​​are based on a 2000 calorie diet.