Vietnamese Pho Noodle Soup
Ingredients
- 12 oz Rice noodles Wide pho noodles.
- 8 cups Vegetable broth
- 12 oz Firm tofu Sliced.
- 1 large Yellow onion Halved and charred.
- 3 inch piece Fresh ginger Sliced and charred.
- 4 whole Star anise
- 1 large Cinnamon stick
- 1 tbsp Coriander seeds
- 2 cups Bean sprouts For topping.
- 1 cup Thai basil Fresh leaves.
- 1 cup Fresh cilantro
- 8 Lime wedges For serving.
- to taste Sriracha For serving.
- 3 tbsp Low sodium soy sauce
Steps
- Char onion halves and ginger slices under broiler or over open flame until blackened.
- In a large pot, combine vegetable broth, charred onion and ginger, star anise, cinnamon, and coriander seeds.
- Bring to a boil, then simmer for 30 minutes to develop flavors.
- Strain broth, discarding solids. Return broth to pot and season with soy sauce.
- Cook rice noodles according to package directions.
- Pan-fry tofu slices until golden.
- Divide noodles into bowls.
- Ladle hot broth over noodles and top with tofu.
- Serve with bean sprouts, Thai basil, cilantro, lime wedges, and sriracha on the side.
Nutrition Info (per serving)
| Calories | 385 kcal |
| Protein | 18 g |
| Carbohydrates | 62 g |
| Fat | 8 g |
| Fiber | g |
| Sugar | g |