Easy to Make Pho Soup
My first bowl of Pho warmed my heart and soul! When I first moved to Washington D.C., friends kept talking about this Vietnamese soup that cured whatever ailed. I was curious - I had never heard of this soup and, finally, my love affair with soups of all kinds got the best of me and I ordered a bowl up on H Street NE. After the first spoon full, I was hooked. I began craving Pho on a regular basis. Sometimes the cravings would be so strong, I would have to hop on my bike at all hours of the day just to get my fix. This soup has some of my favorite flavors – cilantro, thai basil, lime, and, my favorite, a deliciously rich broth. This recipe is an easy, homemade Pho option that will absolutely cure whatever ails and make everything right in the world.
Broth
2 32 ounce beef broth or chicken broth
2 cups Water
1 cinnamon stick
Handful of Peppercorn
2 Garlic Cloves
Peeled Ginger Root to Taste
Bay Leaves
Lime
Medium-Large White Onion
The Fixing
Rice Noodles
Shrimp/Chicken/Beef
Cilantro
Thai Basil
Mint
Lime Wedges
Mung Sprouts
Green Onion
Jalapeno
Hoison Sauce
Siracha
Chili Paste
Directions:
In a large pot, combine and bring to a boil the broth, water, cinnamon stick, peppercorn, garlic, ginger root, bay leaves, and the juice from half of a lime. Decrease the temperature and simmer for 30 minutes.
Strain the broth and place back in pot. Add sliced white onion to the broth and let simmer for 15 minutes.
Meanwhile, cook rice noodles according to the instructions on the package. Drain and set aside. Chop up cilantro, thai basil, mint, lime wedges, green onion, and jalapeno.
Add pre-cooked shrimp/chicken/beef. I prefer using pre-cooked frozen shrimp because I can just drop the shrimp in to the broth.
To prepare the perfect bowl of Pho - fill bowl with broth and onions and shrimp/chicken/beef. Add rice noodles and any/all fixings. I like mine extra spicy so I had a health portion of siracha and chili paste.
Get some chopsticks and a spoon and enjoy!
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