Easy Pho Soup (Vietnamese Noodle Soup)

Easy Pho Soup (Vietnamese Noodle Soup)

Course: Soup/ Main course

Cuisine: Vietnamese

Prep Time: 5

Cook Time: 40

Total Time: 45

Servings:

Calories: 491kcal

Author: Andrea Soranidis

This easy pho soup is a simple version of the traditional Vietnamese noodle soup. You can add beef, chicken or salmon for extra nutrients!

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Ingredients

1 l homemade vegetable stock see notes
2 garlic cloves crushed
4 dried shiitake mushrooms
1 lemongrass sliced
1 tablespoon raw brown sugar
2 star anise
4 cloves
1 tablespoon black peppercorns
1 cinnamon stick
1 tablespoon fresh ginger grated
60 ml tamari sauce
300 g fresh shiitake mushrooms sliced
4 pak choi sliced lenghtwise into quarters
2 tablespoon extra-virgin olive oil
4 salmon fillets 125 gr each
200 g rice noodles

Pho Toppings:

handful of fresh mint leaves
handful of fresh cilantro
1 red chili finely sliced
4 radishes finely sliced
4 spring onions finely sliced
handful of bean sprouts
2 limes cut into wedges

Instructions

In a large pot, stir-fry for 30 seconds the garlic, dried shiitake mushrooms,, sliced lemongrass, star anise, cloves, black peppercorns and cinnamon stick.
Pour in the vegetable stock, ginger, raw brown sugar, and tamari sauce.
Simmer the broth for 30 minutes, then strain through a sieve, and return the broth to the pot.
Add the shiitake mushroom and let them cook for about 5 minutes, then add the pak choi and continue to cook for a further 5 minutes.
Meanwhile, place the salmon skin-side down on a hot pan drizzle with extra-virgin olive oil, cover with a lid and cook for 5 minutes, turning them on the other side halfway through cooking time.
Once they're ready, remove them carefully from the pan and set them aside, until ready to serve with your pho.
Whilst the veggies and salmon cook, place the rice noodles in a large bowl, cover with boiling water and let them sit for 3-5 minutes (check package instructions).
Drain the noodles in a colander, and place them under cool running to stop the cooking process.
Place a handful of noodles in each serving bowl. Then, pour the prepared broth together with a handful of shiitake and pak choi and top with the cooked salmon fillet.
Serve with fresh mint, cilantro, chilli, radishes, spring onion, bean sprouts and lime wedges on the side.

Notes

For the homemade vegetable stock: place 1 peeled carrot, half onion, 1 bay leave, and 1 celery stick into a pot, and cover with 1.2 lt of cold water. bring to a boil, then reduce the heat and simmer for 15-20 minutes. Discard the veggies and use the stock for the recipe.

Nutrition