*Before one of y’all end up in the comments or one of my inboxes, I eat meat when I want to, it’s just not often.*
Pho. Just. Excellence in a bowl. Truly.
Alright so I might low key be obsessed with pho, but can you blame me??? Soup and noodles are god-tier foods, right under bread. I’ve made it multiple times by myself now. The first two times I followed a recipe, but the last few times, I made my own recipe and it came out so much better. I’m probably biased, but that is okay. I’m not going to say you can find all of these ingredients in Walmart, that would be a lie and I’m not here to lie to you. But finding dried lemongrass, dried ginger and star anise are absolutely worth it. The apothecary and I are great friends at this point. (This is easy, it looks more daunting than it actually is, I promise.)
Let’s move this left and right along, shall we?
Ingredients (I tried my best to measure this time. I can only promise effort, not perfection):
- Pho Broth:
- 1 onion, quartered
- 2 large garlic cloves, smashed
- 2 cinnamon sticks, whole
- 2 star anise, whole
- 1 tsp ginger, dried
- 2 tsp lemongrass, dried
- 6 cloves
- 1 tablespoon Hoison sauce
- 2 tablespoon soy sauce
- 8 cups water
- Rice or udon noodles
- portabello mushrooms
- green bell pepper
- basil / cilantro
- green onion
- sesame seeds
- bean sprouts
- chicken breast (for my meat eating parents who NEED meat to survive)
- In a large skillet, with medium high heat, slightly char the onion and garlic.
- Remove onion and garlic, toast spices until fragrant. This should only take a few minutes. Once your kitchen smells like spices, remove it from the heat so they don’t burn.
- Transfer everything to a 3 quart (or larger) saucepan. Add 8 cups of water, hoison sauce and soy sauce. Bring to a boil, then simmer for 30 minutes. You did it! The hard part is over.
- Prepare your rice (or udon) noodles according to the package.
- While the broth is simmering, sauté your mushrooms and bell pepper, chop the cilantro and green onion, quarter your lime, etc.
- After the 30 minutes of simmering, taste your broth for seasoning. Strain the onion and spices. I use a nut milk bag, cheesecloth is also an option.
- Assemble your bowl of pho and enjoy!
Now you have a delicious bowl of pho. The possibilities are endless!
Until my next set of food-related shenanigans,