John Myers
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Vietnamese Pho Noodle Soup with Vegetables Fresh from Market,
The perfect vietnamese pho noodle soup with vegetables fresh from market, recipe with a picture and simple step-by-step instructions.
Vegetable broth:
- 4 bunch Soup greens
- 200 g Mushrooms
- 4 Pc. Onions
- 4 Pc. Garlic cloves
- 2 bunch Parsley
- 2 tsp Salt
- 3 Pc. Bay leaves
- 4 Pc. Cloves
- 2 tsp Mustard seeds
- 2 tbsp Olive oil
- 2 liter Water
- Pho (Vietnamese Noodle Soup)
Broth:
- 2 Pc. Big onions
- 10 cm Fresh ginger
- 15 cm Cinnamon
- 2 Pc. Star anise
- 4 Pc. Cloves
- 1 Msp Chilli flakes
- 2 tsp Coriander seeds
- 1,5 liter Vegetable broth
- 4 tsp Soy sauce
- 8 Pc. Carrots
Pasta:
- 1 packet Rice noodles
Additions:
- 200 g Beef fillet
- 200 g Scampi
- Seared Murr-Er mushrooms
- 2 Pc. Pak choi
Side dishes to taste:
- 0,5 Pc. Big onion
- 2 Pc. Spring onions
- 1 Pc. Chili
- 1 Pc. Sliced lime
- 500 g Sprouts
- Coriander
- Thai basil
- Mint
Vegetable broth:
- Put all the ingredients in a large saucepan and fry with a little oil. When the onions are brown, deglaze with 2 liters of water and simmer for 2 hours. Pass through a sieve and chill the broth.
Vietnamese Pho:
- Brown the onions and ginger in the oven for about 10 minutes. Rinse under running water. Brown the cinnamon, star anise, cloves and coriander seeds in a large saucepan until you can smell the aroma. Then deglaze with the vegetable stock and soy sauce.
- Now add the carrots, ginger and onions and simmer covered for 30 minutes.
- While the soup is boiling, prepare the other ingredients, cut them into small pieces and prepare the pasta as instructed. Steam the pak choy briefly. Fry half of the beef fillet and season with pepper. Peel and fry the scampi. The additions should only be slightly spiced, as the broth is very substantial.
- Put the noodles in bowls, place the raw beef fillet on top and pour the hot broth over them. Then add the desired additions to the soup and serve.
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