Pronounced FUH... as in the F word without the K and BO. is a Veitnamese noodle soup full of vegetables that my kids will actually eat. Billy had one of his friends over tonight and they asked what was for dinner I said Pho... they were like... did you just swear at me?
Pho starts with a really deep, rich broth. Traditional Pho usually has fish sauce, which I find to be a bit strong for kids and sliced rare beef. I decided to try to make it vegan, just for fun. I made mine with vegetable stock that I enriched with garlic, ginger, shitake mushrooms and soy sauce. This takes a while to chop and prepare but i like to do a lot ahead of time and keep the rest in the fridge for making stir fry the next night. It tasted really awesome and I didn't miss the meat!
Broth
1 aseptic package vegetable broth
2 cloves garlic smashed and chopped finely
1 inch pealed ginger grated finely
Garlic chili paste
5-6 dried shitake mushrooms
2 tbs soy sauce
1 tbs olive oil or toasted sesame oil
Heat oil in a sauce pan and toss in garlic, ginger and chili paste, saute for a minute or so and then add broth and soy sauce and shitake mushrooms, turn heat down to simmer and cook for about 10-15 minutes... meanwhile get your veg ready
2 cups each chopped
nappa cabbage
bok choy
2 cups sliced baby bella mushrooms (or whatever your favorite)
1 cup sliced baby sweet peppers
Rice noodlesCondiments
1 cup chopped cilantro
1 cup chopped green onion
2-3 tbs chopped fresh Thai basil
chili garlic paste
sirachia
bean sprouts
sliced baby sweet peppers
lime wedges
1 12 oz container of extra firm silken tofu, cut into tiny bite sized pieces
When broth has steeped for a few minutes, taste to see if it is spicy enough for you, you can always add more chili paste later, remove shitake mushrooms, de-stem and slice into pieces, add the sliced mushrooms, shitake mushrooms and bok choy to the pot and cook for 2-3 minutes add the nappa cabbage and noodles to the pot, let simmer for an additional 2-3 minutes.
Ladle into bowls and top with condiments of your choice. In the picture, I have baby sweet peppers, chili sauce, tofu, green onion and cilantro.
