Pho is a traditional Vietnamese dish. It’s amazing how many people pronounce pho wrong, despite its popularity. While most people would say foe, it’s actually pronounced more like fuh.
Ingredients
FOR THE SOUP
2 3-inch cinnamon sticks
3 whole cloves
2 star anise
1 large onion, peeled and quartered
4-inch piece of fresh ginger, peeled and halved lengthwise
4 cups vegetable stock or broth
4 cups of water
2 tablespoons low-sodium soy sauce
1 large handful of rice noodles
1 tablespoon olive oil
Few mushrooms, thinly sliced
Salt
FOR THE GARNISHES
Mung bean sprouts
Sprigs of fresh basil or cilantro
Sprigs of fresh mint
Thinly sliced green onions (mostly green parts)
Small wedges of lime
Directions:
- Warm a pot over medium heat. Add the cinnamon sticks, cloves, and star anise and toast until fragrant, stirring occasionally, about 3 to 4 minutes. Add the onion, ginger, vegetable stock, water, and soy sauce. Raise the heat to high and bring the mixture to a boil, then reduce the heat as necessary to maintain a gentle simmer. Simmer for 30 minutes to give the flavors time to meld.
- In the meantime, prepare your rice noodles by cooking them according to package directions. Set them aside.
- To prepare the mushrooms, warm the oil in a medium skillet over medium heat until shimmering. Add the mushrooms and a few dashes of salt. Cook until the mushrooms are tender and lightly browned, about 4 to 6 minutes, then set them aside.
- Once the broth is done cooking, strain out the onions, ginger, and spices (this is easiest with a small metal sieve). Season it to taste with extra soy sauce and/or salt until the flavors of the spices really shine. If you love a spicy pho, you can add a pinch of red pepper flakes.
- Ladle the broth into bowls, add cooked noodles and mushrooms, and fresh garnishes to your heart’s content (don’t forget the lime!). Serve immediately, with chopsticks and soup spoons.