Mmmm, Pho!

Pho (also known at my house as "Happiness in a Bowl").  You might think that something that tastes so fantastically good would be horribly, horribly complicated with too many expensive.  Fortunately, this is not so!



for the broth... 
2 unpeeled shallots, halved
4 garlic cloves, halved
a 1-inch piece of ginger, coarsely sliced
one 3-inch cinnamon sticks
2 pods of star anise -- found in Asian grocery store
4 cloves
8 cups clear vegetable stock
3 tablespoons soy sauce 


for the soup ... 
1 pound rice noodles
1 pkg firm/extra firm tofu, baked, cut in small chunks
6 scallions, thinly sliced (both green and white parts) 
1-2 C mushrooms, sauteed


to be added by each eater from a buffet plate ...
about 1-1/2 cups bean sprouts
a good handful of basil, mint or cilantro leaves, left whole 
fresh jalapeno, cut into small strips
1 lime, cut into wedges
hoisin sauce
sriracha chili paste


Cooking Instructions
To make the broth, heat a large pot over medium-high heat. Add the onion, shallots, garlic, ginger, cinnamon sticks, star anise, and cloves and dry-roast, stirring occasionally, until the vegetables begin to char. Add the stock and soy sauce and bring to a boil over high heat. Turn the heat down to medium-low, cover, and simmer for about 25 minutes. Strain into a clean pot and discard the solids. Taste the broth and add salt if necessary. Keep warm over low heat.


While the broth is simmering, prepare the rice noodles. Place the noodles in a large bowl. Pour boiling water over the noodles to cover and soak for 20 minutes.


When you are ready to assemble the soup, add the tofu to the warm broth and allow to heat through. Drain the soaked rice noodles and divide evenly among 4 to 6 large bowls. Using a slotted spoon, scoop the tofu out of the broth and distribute among the bowls. Ladle the hot broth over the noodles. Serve the bowls of pho with the scallions, bean sprouts, herbs, lime wedges, hoisin sauce and chili sauce on a seperate platter so that everyone can season their own soup as they wish.


This was last night's dinner ...

One last word on pho.  You really must not skimp on Sriracha.  I'm not into making things super-hot-super-spicy.  Just a quarter-teaspoon of this fiery ingredient will make good pho into fantastic pho!

Very filling, very healthy!