I Made My Own Pho!!

That’s right ladies and gentlemen… I finally broke down and made my own Pho!  And I am SO glad that I did!!

I researched a GAZILLION different recipes, broke down what ingredients my favorite Pho restaurant used and even found ways to make this light and (typically) healthy soup even better for me.  And now, I am so excited to share it with you 😀

 

Here is my recipe for Pho (Vietnamese Noodle Soup):

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6 Cups Broth (I used Low-Sodium Chicken Broth, but both Beef and Vegetable broth can be used as well)

1 8oz package of Whole Wheat Rice Noodles (I prefer the Pad Thai style)

3-4 Green Onions (sliced)

1/4 cup Thai Basil (whole leaf)

1 Tbsp Fresh Ground Ginger 

1-2 Tbsp of Minced Garlic

2 Tbsp Lower Sodium Soy Sauce

1 Tbsp Rice Vinegar

1 Tbsp Lime Juice

2-3 Jalapenos (sliced thin)

Chopped Cilantro

Sriracha (AKA Rooster) Sauce or Paste

 

 

First, bring the broth to a boil on the stove in a large soup pot.  Once boiling, add the green onions and basil to the broth and then lower the stove temperature to a medium-low.  Stir in the ginger, garlic, soy sauce, and rice vinegar.  Let the mixture simmer while you begin cooking the noodles. 

Cook the noodled per the instructions on the box/package in a separate pot.  Once cooked, drain and rinse and then add them to the simmering broth mixture.  Add lime juice.

Let the soup continue to simmer while you slice up the jalapenos and cilantro.  Place the jalapenos, cilantro and Sriracha on the side and place as little or as much of each as you prefer into your soup.  If you aren’t a spice lover, omit the jalapenos and Sriracha.  However, if you like it hot (like me) add a half a dozen slices of the peppers and about a tablespoon the the Sriracha.  It will really heat things up!

Makes 4 servings. 

 

P.s.  You can also add Chicken, Beef, Bok Choy, Bamboo Shoots or other ingredients to the soup as well.  Add whatever you like.  Try something new.  Just have fun with it!!

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