Pho Vietnamese Noodle Soup

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Learn how to make Pho Vietnamese Noodle Soup at home. gluten free, dairy free, egg free.

 
If you’ve never tried Pho Vietnamese Noodle Soup, I highly recommend that you put it on your bucket list. Mild enough not to tamper with testy taste buds, yet warming, rich and flavorful, I’m not sure if there’s anyone in this world who wouldn’t like this soup. Plus, it’s one of those foods that is super healthy without tasting like it!

Every fall I make my Homemade Bone Broth, and my husband comes home from work and says, are we having Pho Soup?! This from a man who prefers steak and potatoes, and maybe a few frozen peas or corn to round it all out.

Learn how to make Pho Vietnamese Noodle Soup at home. gluten free, dairy free, egg free.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Pho Vietnamese Noodle Soup is very versatile (Vegan? Just use vegetable broth and tofu), plus, it’s a great way to use up leftover meat, and is chalk full of veggies that actually taste amazing! Plus, if you do the prep work in advance (sliced veggies, cooked meat, and even pre-cooked noodles) you can throw it together in a matter of minutes. I’ll often take the time to make this on a Sunday, prep extras of everything (broth included), and we’ll eat it all week long.

The broth and noodles are SUPER important to the final product, so make sure to watch the video (I kept it short for you):

For your convenience, the written recipe is below along with links to the various ingredients that I use and recommend. 

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Pho Vietnamese Noodle Soup
 
Author:
Ingredients
  • 1½- 2 cups broth PER PERSON(chicken, beef, pork, or vegetable)
  • 1 star anise
  • 1 cinnamon stick
  • 1 thumb (about an inch) of sliced ginger, no need to peel
  • 1 pkg rice sticks or stir fry noodles
  • ¼-1/3 cup pre-cooked, bite sized protein of choice (chicken, pork, beef, tofu) PER PERSON
  • ½-1 cup mixed, bite sized vegetables of choice- carrots, onions, broccoli, peppers, mushrooms, celery, etc, PER PERSON
  • sea salt (to taste)
  • 1 tsp fish sauce PER PERSON (optional- but brings out a more authentic flavor if used)
  • Garnish options: cilantro, basil, hot pepper (such as jalapeno) sliced with seeds intact, bean sprouts, sriracha sauce, soy sauce
Instructions
  1. Heat broth over medium heat. Add ginger, star anise and cinnamon stick. Let simmer while preparing other ingredients or up to 2 hours before serving.
  2. Slice vegetables and cook meat (if not already cooked).
  3. Cook noodles in salted water. Rinse well and place individual servings in each persons bowl.
  4. Remove ginger, star anise and cinnamon stick from broth.
  5. Bring broth to a boil.
  6. Quickly add vegetables and meat/protein and then pour directly into bowls containing noodles.
Notes
*At Pho noodle houses they usually just place the vegetables, pre-cooked meat, and pre-cooked noodles in the bowl and pour the boiling broth over. For some reason, this cools the soup too much when I do it at home. I suspect that the noodles they use are still hot instead of cold like I do it. If the noodles are not rinsed I find that they cloud the soup, hence the rinsing. That being said, if you know of another method, please share!
Are you a Pho aficionado? Share your secrets with the rest of us in the comments below!

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