Discover how to make a quick and easy version of Vietnamese pho soup in 30 minutes. Why? Because it’s healthy, low fat, fast and delicious and can be topped up with anything you like!
Vietnamese Pho became a big deal in London a few years ago, with lots of really cool little pho soup houses opening up and serving up delicious piping hot soupy treats. They also served up bibs (I’m not kidding) which were a god send as a good amount of soup ended up down your front!
Because I used to eat Vietnamese pho every couple of weeks, I now really miss it. Booooooo.
There is a place close to where I now live that does fantastic noodle soups and this is where I go to when I really, really want a pho (ahem! that is pronounced Far). Even though the soups they serve up are asian inspired and really delicious, they are not exactly the same as the Vietnamese pho, so although it kind of gives me the hit I need, it’s not quite the same.
For this reason, I decided to just make it myself, and low and behold, it’s pretty easy.
The pho I have made below uses mushroom as the meaty substance, but you can also fry up tofu in sesame oil and add that. Or, you can marinate tofu in my simple peanut satay sauce first and then fry it and add it to the soup. I have done this and it tastes really great. Just note that if you do this, then you will need to add the tofu when you add the herbs so it doesn’t go soggy.
Traditionally the Vietnamese pho broth takes a couple of hours to make, but I just make it in the trusty pressure cooker and it’s really quick . . . so, check out the recipe below, I hope you like it!
- For the broth:
- ½ heaped tsp ginger, minced
- ½ heaped tsp garlic, minced
- 2 brown onions, quartered
- 3 litres vegetable stock
- 1 cinnamon stick
- 4 cloves
- 1 star anise
- 6 x asian mushrooms, chopped
- For rest:
- Dried asian noodle nests, 1 per person (I use the skinnier version of noodle)
- 2 tsp sesame seeds
- 2 spring onions, chopped
- 4 handfuls of bean sprouts
- 1 large bunch coriander, chopped
- 1 large bunch mint, chopped,
- 12 basil leaves (optional, this is not traditional, I add it as I love basil!)
- 2 limes, cut into halves
- 8 bok choi leaves, washed
- 1 chilli, chopped
- 2-3 Tbsp soy sauce
- Put the broth mix in your pressure cooker and cook on high for 20 minutes.
- Cook the noodles as per packet instructions.
- Cook bok choi in boiling water for 3 minutes, then remove from the heat and put into cold water to stop it cooking.
- When the broth is cooked add soy sauce to taste and salt if you want it seasoned.
- Arrange the soup by adding equal amounts of noodles to your bowls, add the broth, bok choi, spring onions, bean sprouts and stir.
- On top of each soup place: a handful of sprouts, a handful of coriander and a handful of mint (add the basil now if you are adding it). Take care to make it look pretty.
- Place ½ a lime on the top of each soup.
- Sprinkle with sesame seeds and fresh chilli (optional).