Easy Pho (Chicken or Tofu) |
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Prep Time: 10 Minutes Cook Time: 3 Minutes |
Ready In: 13 Minutes Servings: 2 |
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An easy take on a classic Vietnamese comfort soup wth a ginger-scented broth and lots of satiny noodles. Fresh mint livens up the dish. Recipe can be easily be doubled. From this month's Chatelaine Magazine (February 2009). Ingredients:
900 ml vegetable broth (875 ml) or 900 ml chicken broth, about 3 1/2 cups (875 ml) |
1 cinnamon stick |
1 slice gingerroot |
1 star anise (optional) |
1/2 teaspoon granulated sugar, and |
1/2 teaspoon hot chili-garlic sauce |
0.5 (350 g) package extra firm tofu or 1 cup chopped cooked chicken |
2 cups sliced shiitake mushrooms or 2 cups button mushrooms |
1 bunch of thin rice vermicelli, about 1 in. (2.5 cm) |
2 green onions, sliced |
1/4 cup shredded mint or 1/4 cup basil |
handful bean sprouts (optional) |
1 lime |
Directions:
1. Pour broth into large saucepan set over high heat. Add cinnamon, ginger, anise, sugar and chili-garlic sauce. Bring to a boil. Then simmer over medium-low until flavourful, 5 to 10 minute Remove and discard cinnamon, anise and ginger.
2. Meanwhile, cut tofu into cubes. Remove and discard shiitake stems. Slice mushrooms. Oil a large frying pan and set over medium-high heat. Add mushrooms and tofu. Stir often until tofu is golden around edges, 5 minute Add to broth. (If using chicken, add now.) Bring to a boil, then stir in noodles, separating as you add. Boil gently, stirring often, until noodles are tender, 3 to 5 minute
3. Stir in onions and mint, then ladle into soup bowls. Top with bean sprouts and serve with lime wedges.
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