Pho Soup

April 22, 2015

Happy Earth Day!!

I felt this was necessary to post on this day.

Because well....it looks super earthy!

I have heard all about this Pho....and I have never tried it but I wanted to make it! But with a twist!!

Traditional Pho is served with beef or chicken (I didn't use those)

But I subbed in some baby bok choy - which has become one of my favorite veggies now. Plus they're so adorable!

What really kicks this soup up are the peppers! The soup is topped with jalapenos which soaks into the hot broth - releasing its spiciness. 

And the sqeeze of lime really cools it down.

Overall this is a quite unique and different kind of soup. 

Definately worth trying! 

Now that I think about it....what would have taken this to a whole nother level... SOY SAUCE REDUCTION.

Is that even a thing???

Because I so want to make it a thing.

And if it is a thing - where the hell have I been?!

This recipe has tons of flavor, simple ingredients and super easy to make!

 

This recipe serves 3-4

 

Ingredients:

  • 4 c beef stock (sub in vegetable stock for vegan/vegetarian recipe)

  • 2 c water

  • 1 tsp chinese five spice

  • small knob of ginger sliced (with skin on - about 2 inch knob)

  • 5 large garlic cloves smashed - peeled - minced

  • 1 medium onion roughly chopped

  • 1 Tbs fish sauce

  • 2 Tbs rice vinegar

  • 1 Tbs sesame oil

  • 1 tsp fresh pepper

  • 1 tsp salt (may need more, taste to adjust when finished cooking)

  • half a package of Pho noodles

  • 2 baby bok choy (ends sliced off and leaves separated)

  • 3 green onions sliced thin

  • 1 lime cut into wedges

  • 1 small Jalapeno sliced thin

  • 1 small Anaheim pepper

  • Bean Sprouts

 

Directions:

  1. In a sauce pan, combine the beef stock, water, chinese five spice, ginger slices, garlic, onion, fish sauce, rice vinegar, sesame oil, salt and pepper.

  2. Bring to a boil then cover with lid and reduce heat to medium low cooking until onions are soft (about 25 minutes)

  3. Once done, cook the pho noodles (just as you would with pasta)

  4. When they are done, drain and set aside.

  5. Taste your soup..adjust seasonings - or add more heat/tang if needed)

  6. If you are happy with your soup, take half of the green onions and add to the soup. Stir.

  7. Take pho noodles and place in the bottom of a serving bowl. 

  8. Pour the soup over the noodles and top with bok choy (you can cook beforehand but I love it fresh) both peppers, green onion, bean sprouts and lime wedge.

  9. Serve and ENJOY!!!! Fun to use chop sticks with this!

Add a fried egg on this baby and call it a night.

 

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