August 22, 2011
I love Pho (pronounced FUH not FOE). You may know it as Vietnamese Beef Noodle soup. I’ve eaten it ever since I was a kid…nothing beats the taste of hot soup and warm slurpy noodles. Mmmmm. Well except for warm slurpy calorie free noodles 🙂
I ended up making a vegetarian pho for me and a regular traditional beef noodle soup for my dad. He was the one who always made me and my sister pho after tennis practice on the weekends back in high school…so it was such a treat to finally show him that I could cook pho too. A healthy version of course!!!
Ingredients for broth + my miracle noodle fettucine
The garnish…seriously the best part. My basil and scallions were picked straight from my garden just a few minutes before taking this photo. Talk about organic.
INGREDIENTS (Serves 2)
- 4 cups veggie broth (vegetarian) or beef broth
- 1 large onion, peeled, halved, and charred
- 1 piece of fresh ginger, peeled, halved and charred
- 1 cinnamon stick, preferably Vietnamese cassia-cinnamon
- 3-4 pcs star anise
- 4 carrots, chopped into coins
- 2 teaspoons soy sauce (vegetarian) or fish sauce to taste
- 2 packages of Miracle Noodle Fettuccine, rinsed
- Fried or baked tofu, bean curd skin, seitan (vegetarians)
- Thinly sliced beef eye round – boil the slices for about 1 min. The meat will finish cooking once hot broth is poured over it in pho bowl.
- Green onions/scallions, thinly sliced
- A couple chili peppers, sliced
- 1 fresh lemon or lime, cut into wedges
- A handful of mung bean sprouts
- Fresh cilantro
- Fresh basil
- Hoisin Sauce
- Sriracha Hot Sauce
1. Peel and halve the onion and ginger. Then place them over an open flame for about 5 minutes until both sides are a bit blackened. Turn using a tong. Then rinse in water and remove the charred spots.
2. In a large pot, boil your veggie or beef stock and throw in the carrots, star anise, cinnamon stick, charred onion, and charred ginger. Let boil for about 30 minutes. Add some soy sauce or fish sauce to taste. The carrots should give the mixture enough sweetness, but you can of course add sugar.
3. In the mean time, rinse Miracle Noodle Fettuccine under warm water.
4. Chop up your fresh veggies and herbs.
5. Vegetarians, slice your tofu. Carnivores boil your thin meat slices in water for about 1 minute. If it is still a little red no worries, once you pour the boiling hot broth on, it will cook through. (That’s what they do at real Vietnamese restaurants!)
6. Once soup is boiling and you’ve taste tested your broth to your satisfaction, place Miracle Noodles in a bowl, pour broth in along with protein slices.
7. Garnish with all herbs to your heart’s desire. This is the most fun part! I add everything in excess so that my pho looks green. Oh and I love adding a ton of lemon juice.
8. DO NOT FORGET the Hoisin and Sriracha sauces. These are ESSENTIAL to a successful pho. I piled on that hot sauce til my soup was red 🙂
My veggie pho.
Dad’s beef pho.
Happy me ready to down this pho after taking this picture.
Hope you enjoyed the tutorial! You can get Miracle Noodles here. If some of you are new to my blog, I’m just going to explain these noodles really quick. These are zero calorie, zero carb, gluten free noodles. How you ask? They are made out of 97% water and 3% fiber (glucomannan). The best way to explain it is that they are basically a gel. These are very popular in Japan and are known as shirataki noodles. I am all about Miracle Noodles because like I said before, I can be a bottomless pit sometimes so it helps to be be able to eat a ton without worrying about excessive caloric intake. Just remember you can’t get energy from zero calories, so always eat these with some veggies and protein to make it a nutritious meal.