Vietnamese Pho with Vegetables and Prawns

I love Pho from this little place called Jenny Pho.  Here in Seattle we have a lot of Vietnamese restaurants. This one is pretty “Americanized” but I love the simplicity.

Pho is my go to when the weather is cool and rainy. But I can’t always run down there when I’m in the mood for pho.  So I started making it at home and while it’s nice to go out, it is just as nice to be able to make a great dish at home for everyone to share.

Let’s Get Started!

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  • 1 small peeled onion, quartered
  • 2 unpeeled shallots, halved
  • 8 garlic cloves, halved
  • ginger, coarsely sliced
  • 2 (3 inch) cinnamon sticks
  • 2 star anise pods
  • 2 table spoons oil.  I really like a toasted sesame here.
  • 8 cups clear vegetable stock
  • 3 tablespoons soy sauce – I prefer a GF Tamari but use what you have
  • salt (to taste)
  • 1 lb rice noodles
  • 8 ounces fried tofu, sliced
  • 6 carrots thinly sliced
  • 2 cups broccoli crowns
  • 1 cup baby corn
  • 1 cup celery diced
  • 1 cup mushroom caps
  • cooked cooled prawns
  • 1 1⁄2cups bean sprouts (approx.)
  • basil or mint (a big handful, to taste) or cilantro leaf, left whole (a big handful, to taste)
  • Vegetables such as bok choy, napa cabbage r toppings
  • 1 lime, cut into wedges (for serving)
  • chili paste (to taste)

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Directions

First we start by making the clear broth.  You can cheat here and use a premade veggie broth or even a chicken stock.

To make the broth you are going to need a big pot for all of your ingredients. toss in the  the onion, shallots, garlic, ginger, cinnamon sticks, star anise, and oil stirring occasionally, until the vegetables begin to brown and sizzle.

Place the rice noodles in a large bowl. Pour boiling water over the noodles to cover and soak for 20 minutes. Set these aside while  you work on the other parts of the soup.

Carefully add the stock and soy sauce and bring to a boil over high heat. Lower your heat down to medium-low, cover, and simmer for about 20 minutes.

Strain into a clean pot.  Now bring your broth now back up to a simmer. Here is where you add the carrots, broccoli, celery, baby corn, mushrooms,

Next comes the fun part. Heat the broth all the way through. Drain the noodles and divide them evenly in your bowls. Then add your tofu,  prawns and toppings into the bowls.

Use your ladle or a measuring cup to pour the hot broth over the noodles. I like to then top my soup with the sprouts, a squeeze of lime, and basil. Your guests can use the chili paste to spice it up if they like.

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18 comments

  1. I feel like pho is a staple out here not just because Asian cuisine is big in Seattle, but sometimes the only cure for Seattle rain is a big hot bowl of broth!!

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