Here's how Vietnamese-style Pho Noodle Soup might help you in weight reduction
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Before you jump to Vietnamese-style Pho Noodle Soup recipe, you may want to read this short interesting healthy tips about Help Your Heart with Food.
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We hope you got benefit from reading it, now let’s go back to vietnamese-style pho noodle soup recipe. You can cook vietnamese-style pho noodle soup using 15 ingredients and 7 steps. Here is how you do that.
The ingredients needed to make Vietnamese-style Pho Noodle Soup:
- You need Soup
- Use 8 cups (1.9 liters) vegetable, chicken, or beef stock (Japanese stock works well too)
- You need 4 star anise
- Take 4 whole cloves
- Use 1 cinnamon stick (about 3 in)
- Provide 1 thumb-sized piece fresh ginger
- Take 1 onion, cut in quarters
- Take 2-4 Tbsp Fish sauce or soy sauce to taste
- Prepare Noodles and Garnishes
- You need 4 serving pho noodles or rice vermicelli
- Provide Black pepper (optional)
- Use 1 handful fresh cilantro
- You need 1 fresh lime cut in wedges
- Take 1 dash your favorite hot chilis (optional)
- Prepare 300 g boneless chicken cut in slices or for a vegetarian option, try fried tofu
Steps to make Vietnamese-style Pho Noodle Soup:
- In a large pot, add the stock, star anise, cloves, cinnamon, ginger, and onion. Bring to a boil, turn to low, then simmer with the lid on for 45 to 1 hour.
- Strain out the spices and onion, then add 2 Tbsp of fish sauce or soy sauce. Taste the soup and add more if needed (it depends on the kind of sauce you use). * You can do up to this step ahead of time and then just reheat the soup when you are ready to eat.
- Add some of the soup to a smaller pot and bring to a simmer. Add the sliced meat and cook for 2-3 minutes. If using fried tofu, skip this step. (You can do this in the large pot too, but I found it easier to dish out the meat evenly if it was separate, or if you are not eating all 4 servings)
- If using fried tofu, grill it a bit in a frying pan (no oil needed) and cut into thin slices. Put on top of the soup just before serving.
- Prepare the noodles according to the directions and drain. Some packages tell you to chill the noodles in cold water, but it makes the soup cold so I recommend keeping the noodles hot! (Just make sure you do this just before adding the soup, or else they noodles will stick together).
- Divide the noodles among deep soup bowls and dish out the soup with the meat over the noodles.
- Garnish with fresh lime, chopped chilis, and black pepper. Put the fish sauce/soy sauce at the table in case you need more. Dig in!
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