Pho Recipe

Vegetable broth: The base of the soup, providing a rich and savory flavor.

Onion: Adds sweetness and depth to the broth.

Garlic: Enhances the overall flavor with its aromatic qualities.

Ginger: Adds a warm and slightly spicy note to the broth.

Star anise: A key spice that gives pho its distinctive flavor.

Cinnamon stick: Adds warmth and complexity to the broth.

Soy sauce: Provides a salty and umami taste to the soup.

Rice noodles: The main carbohydrate component, making the soup hearty and filling.

Bean sprouts: Adds a crunchy texture and freshness to the dish.

Lime: Adds a tangy and bright flavor to balance the richness of the broth.

Fresh herbs: Cilantro, basil, and mint are used for garnishing and adding a burst of freshness.

Red chili: Adds a spicy kick to the soup.

To enhance the flavor of your vegetable broth, consider charring the onion and ginger before adding them to the pot. This can be done by placing them under a broiler or directly on a gas flame until they develop a nice char. This step adds a deeper, smoky flavor to your pho that mimics the traditional method used in Vietnamese cuisine.

• Vegetable broth - Substitute with mushroom broth: Mushroom broth provides a rich, umami flavor that enhances the depth of the soup.

• Onion - Substitute with leek: Leeks offer a milder, slightly sweet flavor that can complement the broth well.

• Garlic - Substitute with shallots: Shallots have a subtle garlic flavor with a hint of sweetness, making them a good alternative.

• Ginger - Substitute with galangal: Galangal has a similar spicy and aromatic profile, though slightly more citrusy.

• Star anise - Substitute with fennel seeds: Fennel seeds provide a similar licorice-like flavor that can mimic the taste of star anise.

• Cinnamon stick - Substitute with cassia bark: Cassia bark has a similar flavor profile to cinnamon and can be used in the same way.

• Soy sauce - Substitute with tamari: Tamari is a gluten-free soy sauce alternative that offers a similar savory taste.

• Rice noodles - Substitute with glass noodles: Glass noodles are also gluten-free and have a similar texture, making them a good alternative.

• Bean sprouts - Substitute with snow peas: Snow peas provide a similar crunch and freshness to the dish.

• Lime - Substitute with lemon: Lemon can provide the same acidic brightness to the soup.

• Fresh herbs (cilantro, basil, mint) - Substitute with parsley, tarragon, dill: These herbs can offer a different but still fresh and aromatic flavor profile.

• Red chili - Substitute with jalapeño: Jalapeños provide a similar level of heat and can be used in the same way.

• Allow the broth to cool completely before storing. This helps prevent condensation and maintains the flavor integrity.
• Store the broth separately from the noodles and toppings. This ensures that the noodles do not become mushy and the herbs stay fresh.
• Transfer the cooled broth into airtight containers or freezer-safe bags. Label with the date for easy tracking.
• For the noodles, cook them just until al dente if you plan to store them. Rinse with cold water to stop the cooking process and toss with a small amount of oil to prevent sticking.
• Store the noodles in a separate airtight container in the refrigerator. They can last up to 3 days.
• Keep the fresh herbs and bean sprouts in a separate container lined with a damp paper towel to maintain their crispness. Store in the refrigerator for up to 3 days.
• To freeze the broth, pour it into freezer-safe containers or bags, leaving some space for expansion. Freeze for up to 3 months.
• When ready to use, thaw the broth in the refrigerator overnight or use the defrost setting on your microwave.
• Reheat the broth on the stove until it reaches a rolling boil. This ensures that any potential bacteria are killed.
• Warm the noodles by briefly dipping them in boiling water or microwaving them for a few seconds before assembling your pho.
• Assemble your pho by placing the noodles in a bowl, pouring the hot broth over them, and adding the toppings just before serving to maintain their freshness and texture.

• Gently reheat the broth on the stovetop over medium heat until it reaches a simmer. Avoid boiling to preserve the delicate flavors of the spices.
• While the broth is warming, place the rice noodles in a heatproof bowl. Pour boiling water over them and let them sit for a few minutes until they soften. Drain well.
• Divide the reheated noodles into serving bowls.
• Pour the hot broth over the noodles.
• Top with fresh bean sprouts, lime wedges, herbs (like cilantro, basil, and mint), and sliced chili.
• For an extra burst of flavor, add a splash of soy sauce or a squeeze of lime juice just before serving.

• Large pot: Used to bring the vegetable broth to a boil and simmer the ingredients to infuse the flavors.

• Knife: Essential for halving the onion, smashing the garlic, and slicing the ginger and red chili.

• Cutting board: Provides a stable surface for chopping and slicing ingredients.

• Strainer: Used to strain the broth after simmering to remove the solid ingredients.

• Ladle: Helps in pouring the hot broth over the noodles in the bowls.

• Measuring spoons: Necessary for measuring the soy sauce accurately.

• Tongs: Useful for handling the cooked rice noodles and placing them into bowls.

• Serving bowls: Used to serve the pho, holding the noodles, broth, and toppings.

• Chopsticks: Traditional utensils for eating pho, allowing you to enjoy the noodles and toppings.

• Soup spoon: Helps in sipping the flavorful broth along with the noodles and toppings.

Prepare ingredients ahead: Chop the onion, garlic, and ginger in advance and store them in airtight containers.

Use pre-made broth: Opt for high-quality vegetable broth to save time on simmering.

Quick-cook noodles: Choose rice noodles that cook in just a few minutes.

Pre-wash herbs: Wash and dry your fresh herbs like cilantro, basil, and mint ahead of time.

Organize toppings: Arrange bean sprouts, lime wedges, and sliced chili in bowls for easy assembly.