Pho is my addiction… It is literally one of my all-time FAVORITE meals. It’s super healthy and my homemade version is spicy, full of veggies and crispy tofu, and very simple to make. This is one of the few recipes I have where there are a few weirder ingredients, since it is such a specific dish. But, it’s very easy and the payoff is amazing. This is especially awesome if you have a cold or even if you are having a problematic stomach day. Buuut… I just eat it no matter what, every meal possible… ha!
Vermicelli rice noodles
64 oz. (2 containters) low sodium vegetable broth
1 large onion
1/4 cup chopped cilantro
3 garlic cloves
tablespoon ginger paste or minced ginger
2-3 carrots chopped
1 zuchini chopped
1 1/2 cups broccoli
Salt and pepper to taste
1/2 tbsp cayenne or chili powder
1/4 cup chopped scallions
2 jalapenos chopped
Hoisin (Plum) Sauce
Chili sauce (optional)
1) Cook vermicelli noodles according to package. Run under cold water to stop cooking process and set aside.
2) Heat a large pot over medium heat, once heated add garlic, ginger, and half of your chopped onion and let simmer for 2-3 minutes. Allow onion to char a bit.
2) Add vegetable broth over the top. Bring to a boil.
3) Add salt, pepper, cayenne, cilantro, and more garlic powder. Make sure you taste your broth! Add what you think is needed.
4) Add in the rest of your onions, carrots, zuchini. Allow vegetables to soften (6-7 minutes).
5) While veggies are softening, heat about a 1/2 inch of olive oil on medium high heat. Press and cut tofu into small squares and add to heated oil. Turn tofu once it is golden brown, usually about 4-5 minutes on each side. It should come out crispy and golden.
6) Once veggies in pot are soft, add your broccoli 3-4 minutes before serving to ensure it doesn’t get too mushy.
To serve, add noodles to bowls and pour broth and vegetables over the top. Garnish with bean sprouts, scallions, Sriracha, cilantro, lime, and hosin sauce. Enjoy!