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03 October 2011 @ 05:58 pm
vegetable pho  
I've never eaten authentic pho, vegetarian or otherwise, but the recipe sounded good and I happen to have lots of Asian ingredients in my fridge right now. I pulled this together based on a recipe at elliemay.com.

1. In a pan set to high heat combine:
3 inches of daikon radish, chopped loosely
1/4 a yellow onion, chopped
2 peeled garlic cloves, quartered
1/4 inch fresh ginger root
1/4 teaspoon each cinnamon, cloves, and anise or fennel (I used a small handful of mulling spices)

2. Dry roast the mixture, stirring frequently if a small pan, until the vegetables start to char. Then add 1 Tablespoon soy sauce and 2 cups vegetable or beef broth. Bring to a boil, then reduce heat to low and simmer covered for 25 minutes.

3. For serving, prepare a bowl of shredded napa cabbage (about four leaves) or cooked noodles.

4. Strain the solids from the broth and pour over the cabbage or noodles and garnish with green onions, basil, cilantro, lime juice, hoisin sauce, or chile sauce to your taste.

I swapped the traditional noodles for cabbage because my pho was a side dish to a larger meal, but incorporating the noodles plus extra substantial ingredients would make this a meal on its own. Some of the recipes I looked at included tofu, broccoli, bean sprouts, or adding the radishes and onions from the broth back to the pho, all great ideas. I definitely will try this one again and again.

My rating: