Description
A comforting Vietnamese noodle soup with a flavorful broth, rice noodles, tofu, and fresh herbs.
Cuisine: Vietnamese
Servings: 4
Ingredients
- 8 cups (1.9 liters) vegetable broth
- 1 onion, halved
- 4-inch piece ginger, sliced
- 4 cloves garlic, smashed
- 2 star anise
- 1 cinnamon stick
- 1/4 teaspoon cloves
- 1 tablespoon soy sauce
- 1 teaspoon sugar
- 8 ounces (225 g) dried rice noodles
- 1 block (400 g) extra-firm tofu, pressed and sliced
- Bean sprouts
- Fresh basil leaves
- Fresh mint leaves
- Lime wedges
- Sriracha or chili garlic sauce, for serving (optional)
Instructions
- In a large pot, combine vegetable broth, onion, ginger, garlic, star anise, cinnamon stick, cloves, soy sauce, and sugar. Bring to a boil, then reduce heat and simmer for 30 minutes. Strain broth and discard solids.
- While broth is simmering, cook rice noodles according to package directions. Drain and divide among four bowls.
- Add tofu slices to hot broth and cook until heated through.
- Arrange bean sprouts, basil, and mint leaves on top of noodles in bowls.
- Ladle hot broth over noodles and tofu. Serve with lime wedges and sriracha or chili garlic sauce on the side, if desired.
Suggested Drinks
Bia Hà Nội (Hanoi Beer): A light and refreshing Vietnamese lager that complements the delicate flavors of the pho broth.
Riesling: This aromatic white wine with notes of apricot and peach balances the savory flavors of the pho and adds a subtle sweetness.
Non-Alcoholic Option
Trà Đá (Vietnamese Iced Tea): A strong and sweet iced tea, it is a refreshing and authentic accompaniment to the pho.