Classic Pho
Updated Nov. 15, 2022
- Total Time
- About 15 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1 recipe vegetarian pho broth
- ¾pound wide rice noodles
- 3shallots, sliced paper-thin, separated into rings and soaked for 5 minutes in cold water, then drained and rinsed
- ½cup Asian or purple basil leaves, slivered
- 4scallions, chopped
- 1cup chopped cilantro
- Several sprigs fresh mint
- 2cups mung bean sprouts
- 2 to 4bird or serrano chilies, finely chopped (to taste)
- 3 to 4limes, cut in wedges
Nutritional analysis per serving (6 servings)
259 calories; 1 gram fat; 0 grams saturated fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 58 grams carbohydrates; 5 grams dietary fiber; 5 grams sugars; 6 grams protein; 116 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Have the broth at a simmer in a soup pot.
- Step 2
Bring a large pot of water to a boil and add the noodles. Cook until just al dente, firm to the bite, following the timing instructions on the package (my wide noodles take about 5 minutes). Drain and divide among 6 large soup bowls. Ladle in a generous amount of hot broth. Sprinkle on half the cilantro, the shallots, half the basil leaves and the green onions. Pass the bean sprouts, chopped chilies, the remaining basil and cilantro, mint sprigs and the lime wedges. Serve with chopsticks for the noodles and soup spoons for the broth.
- Advance preparation: The broth will keep for a few days in the refrigerator and can be frozen. The noodles can be cooked several hours ahead. Rinse them after draining and keep in a bowl. Just before serving, reheat by dunking briefly into a pot of simmering water and drainin
Private Notes
Comments
I tried this last week and it came out delish. Will try again today.
Made this today and it was outrageously flavorful, refreshing, with a healthy buzz! Really follow the broth recipe from the charring step, fish stock in the middle, at a steady low simmer all the way to the end. Season with salt as you go and aim for depth. If you don’t have it - keep going! I went a little heavier with the ingredients too- (I used two leaks that went way over a pound and my 3 inch ginger was way thick, extra shiitake). Balance with more fish sauce/lime juice in the final soup!
Where are the shallots in the ingredients list? Raw or cooked shallots?
Just to say, give this at least three hours to make!
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