Ah, Pho (pronounced Fur) is one of my favourite meals! Especially if I am starting to feel a bit run-down in the winter months as it is just full of goodness. This recipe may seem a little bit more 'filly' then my others - but trust me, this Pho is amazing and I am so happy with the result!
Let me know what you think when you make it! I would love to see your posts - remember to tag me: @plant.steph on instagram! Ingredients: (serves 2)
- 60g piece fresh ginger (peeled and chopped roughly)
- 1 onion (peeled and halved)
- 5 star anise
- 3 cinnamon sticks (the small ones in spice jars)
- 3 cardamon pods
- 3 cloves
- 1tbsp coriander seeds
- 1.5l veg stock
- 1tbsp agave syrup
- 1/4C soy sauce
- 1tbsp miso paste
- 1tbsp soy sauce
- 300g assorted asian mushrooms
- 1 head bok choy
- 2 red chillis
- 1 lime, halved
- bunch pf thai basil, coriander and mint for serving
- 150g flat rice noodles
1. Cook ginger and onion in a frying pan for around 5 minutes until brown. Set aside.
2. Dry-fry the dried spices over a low heat until fragrant (3-5minutes). Once cooled place them in a nut bag or tea strainer.
3. In a large saucepan, pour the stock, ginger, onions, syrup, soy sauce and the bag of spices. Bring to the boil and simmer for at least 1hr.
4. Meanwhile, prepare the mushrooms by coating in the miso paste and soy sauce and bake in the oven for around 20minutes until browned.
5. Cook noodles according to instructions. At the same time add the bok choy to the broth and cook for 2-3minutes.
6. Drain noodles, divide between bowls, top with the mushrooms and bok choy. Ladel out the broth (avoiding the bag of spices, ginger and onion) and top with beansprouts, lime, chillis and desired herbs.