pho

Pho is a Vietnamese soup. It is a rich broth poured over a bowl of rice noodles and condiments (I've listed some options but you can use whatever you prefer. Mushrooms and bok choy would have tasted good in this soup). Also add a little fresh cilantro and basil leaves and sprinkle a little lime juice over the top of everything.

This soup has a unique flavor (very yummy, I might add) that comes from some of the spices in the broth, such as the cinnamon & star anise. I really liked this soup and will be making it again and again and again! :-)

Thanks to Sally (from the McDougall Board) for telling me about this wonderful broth!

BROTH

8 cups vegetable stock
3 Tbsp. soy sauce
8 cloves garlic
1 onion, quartered
1 piece of ginger (approximately 1")
2 cinnamon sticks (approximately 3")
2 pods of star anise
2 bay leaves

Put all ingredients into pot and simmer for 30 - 40 minutes. Strain and reserve liquid, discard solids. Pour broth back into pot and return to boil.

Note: I used about a tsp. of ground ginger and a tsp. of ground cinnamon in place of the whole spices. I also replaced the star anise with a 1/2 to 3/4 tsp. of Chinese 5 spices. Sally adds some carrots, celery & lemongrass to her broth.

Condiments:
1/2 lb. rice noodles, covered in boiling water then drained.
3/4 cup bean sprouts
3/4 cup shredded cabbage
1 cup spinach, kale or other greens
3 green onions, sliced

Optional Condiments: Choose any or all to add to or replace condiments above.
4 oz. 'chicken' style seitan, chopped into bite-size pieces
sliced mushrooms
sliced bok choy
pea pods
baby corn
water chestnuts
green/red/yellow peppers, diced

Toppings:
fresh basil leaves
fresh cilantro
1 lime, cut into wedges

To Serve:
Put a few spoons of rice noodles in each bowl. Add some condiments to each bowl and pour boiling broth over the top of condiments. Top with a few basil leaves, cilantro and a squeeze of lime. Enjoy!