PHO MAY RECIPES

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VEGETARIAN PHO (VIETNAMESE NOODLE SOUP) RECIPE | ALLRECIPES



Vegetarian Pho (Vietnamese Noodle Soup) Recipe | Allrecipes image

A vegetarian version of this tasty Vietnamese noodle soup.

Provided by Annette Marcelo

Categories     Noodle Soup

Total Time 1 hours 34 minutes

Prep Time 30 minutes

Cook Time 1 hours 4 minutes

Yield 6 bowls

Number Of Ingredients 18

10 cups vegetable stock
1 onion, peeled and halved
¼ cup soy sauce
8 cloves garlic, coarsely chopped
2 (3 inch) cinnamon sticks
2 teaspoons ground ginger
2 pods star anise
2 bay leaves
1 (16 ounce) package thin rice noodles (such as Thai Kitchen®)
2 tablespoons vegetable oil, or as needed
2 (14 ounce) packages firm tofu, drained and cut into 1/4-inch slices
8 ounces enoki mushrooms
4 scallions, thinly sliced
½ cup coarsely chopped cilantro
1 lime, cut into wedges
2 jalapeno peppers, sliced into rings
¼ cup mung bean sprouts
¼ cup Thai basil leaves, torn into bite-size pieces

Steps:

  • Place vegetable stock, onion, soy sauce, garlic, cinnamon sticks, ground ginger, star anise, and bay leaves in a large pot; bring to a boil. Reduce heat, cover, and simmer until flavors combine, 30 to 45 minutes. Remove solids with a slotted spoon and keep broth hot.
  • Place noodles in a large bowl and cover with boiling water. Set aside until noodles are softened, 8 to 10 minutes. Drain and rinse thoroughly. Divide noodles among 6 serving bowls.
  • Heat oil in a large skillet over medium-high heat until shimmering. Add tofu in a single layer and fry, in batches, until golden brown, about 6 minutes per side.
  • Simmer fried tofu and mushrooms in broth until heated through, about 5 minutes. Transfer to serving bowls. Top with scallions and cilantro. Ladle in hot broth.
  • Serve lime wedges, jalapeno peppers, bean sprouts, and basil alongside for garnishing each bowl.

Nutrition Facts : Calories 483.1 calories, CarbohydrateContent 77.7 g, FatContent 12.6 g, FiberContent 5.1 g, ProteinContent 16.6 g, SaturatedFatContent 1.9 g, SodiumContent 1208.8 mg, SugarContent 2.7 g

SHRIMP PHO - VIETNAMESE NOODLE SOUP - THE LEMON BOWL®



Shrimp Pho - Vietnamese Noodle Soup - The Lemon Bowl® image

My Shrimp Pho is a faster, easier weeknight version that doesn't require hours in the kitchen making the traditional bone-marrow broth.

Provided by Liz DellaCroce

Categories     Soup

Total Time 40 minutes

Prep Time 10 minutes

Cook Time 30 minutes

Yield 4

Number Of Ingredients 24

8 oz rice noodles (thin or pad thai style)
1 teaspoon coriander seeds (or 1/2 teaspoon ground)
2 cloves whole (or 1/4 teaspoon ground)
1/2 teaspoon black peppercorns (or 1/4 teaspoon freshly cracked)
1 tablespoon sesame oil
2 tablespoons ginger root (minced)
1/2 tablespoon chili garlic paste
8 cups chicken broth (low sodium)
2 strips lemon peel (use carrot peeler)
2 tablespoons soy sauce (low sodium)
2 tablespoons fish sauce
2 tablespoons lime juice
2 tablespoons hoisin sauce
1 teaspoon cinnamon
8 cups bok choy (stem thinly sliced & leaves roughly chopped)
1 lb shrimp (raw)
thinly sliced onion
slices jalapeno
cilantro
lime wedges
hoisin sauce
sriracha
bean sprouts
Thai basil

Steps:

  • Prepare rice noodles according to package directions and set aside.
  • Toast coriander, cloves and peppercorns in a dry pan over medium heat for 3-5 minutes or until they become aromatic. Remove from heat and crush with mortar and pestle or spice grinder; set aside.
  • In a large soup pot, warm sesame oil over medium heat for 30-60 seconds until it starts to shimmer. Add ginger and chili garlic paste then stir for 30 seconds to release flavors.
  • Stir in chicken broth, lemon peel, soy sauce, fish sauce, lime juice, hoisin, cinnamon and reserved toasted spices. Bring mixture to a boil then add shrimp and bok choy.
  • Continue to simmer until shrimp turns bright pink and bok choy wilts - about 3-4 minutes. Check for seasoning and add salt/pepper/soy if necessary.
  • Divide rice noodles evenly between four large bowls and ladle soup into each bowl.
  • Serve with optional garnishes.

Nutrition Facts : Calories 450 kcal, CarbohydrateContent 65 g, ProteinContent 31.9 g, FatContent 6.3 g, SaturatedFatContent 0.6 g, CholesterolContent 156 mg, SodiumContent 1839 mg, FiberContent 3.1 g, SugarContent 3.2 g, UnsaturatedFatContent 5.7 g, ServingSize 1 serving

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