2 tblspn peanut or nuetral oil like grapeseed or corn
1 tblspn peeled and minced fresh ginger
1/2 tspn ground anise or coriander seeds
1/2 tspn ground cloves, cinnamon, or nutmeg
1/4 to 1/2 cup soy sauce
2 bay leaves optional
4 stems fresh basil thai or mint for garnish
1 fresh chili stemmed seeded and minced for garnish
2 scallions chopped for garnish
2 limes cut into wedges for garnish
1 cup fresh mung beansprouts
1 lb about 4 cups sliced fresh vegetables, like bok choy, napa cabbage, mustard greens,
broccoli or broccoli raab, carrots, green beans, summer squash or a combination
salt n pepper
1 cup diced tofu or cooked shelled edemame
Instructions
cook the rice vermicelli in boiling salted water until just tender 2-4 min drain rinse in cold water and set aside
put the oil in a deep skillet or med sauce pan over med high heat. when hot add the garlic and ginger and cook, stirring frequently til soft about a min. add the spices and stir until warm and fragrant about 1 min more. stir in 6 cups of water the soy sauce, and the bay leaves if you use them. bring to a boil, lower the heat to the soup till it bubbles gently and partially cover while you prepare the toppings and garnishes.
arrange the garnishes in bowls or on platters. add the vegetables and the tofu to the simmering soup if you like, turn the heat to med-high, cover and cook are just tender, 3-5 min. stir in the rice vermicelli taste and sprinkle with salt n pepper if necessary. serve in big bowls passing the garnishes at table.
Originally Submitted
5/7/2012
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