Easy Pho Soup (Vietnamese Noodle Soup)
This easy pho soup is a simple version of the traditional Vietnamese noodle soup. You can add beef, chicken or salmon for extra nutrients!
Serving: 4
Calories: 491kcal
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.
Did you try this recipe? Tag @thepetitecook or use the hashtag #thepetitecook - Looking at your pictures makes my day!
Nutrition
Calories: 491kcal | Carbohydrates: 78g | Protein: 24g | Fat: 13g | Saturated Fat: 2g | Cholesterol: 16mg | Sodium: 1506mg | Potassium: 2629mg | Fiber: 14g | Sugar: 16g | Vitamin A: 37681IU | Vitamin C: 391mg | Calcium: 939mg | Iron: 9mg
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.