Vegetarian Pho With Asparagus and Noodles
Updated Nov. 15, 2022
- Total Time
- 15 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1 recipe vegetarian pho broth
- ¾pound wide rice noodles
- 1pound asparagus, woody stems trimmed away and cut on the diagonal into 2-inch pieces
- ½cup Asian or purple basil leaves, slivered
- 4scallions, chopped
- 1cup chopped cilantro
- 2 to 4bird or serrano chilies, finely chopped (to taste)
- 6mint sprigs
- 3 to 4limes, cut in wedges
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Preparation
- Step 1
Have the broth at a simmer in a soup pot.
- Step 2
Steam or blanch the asparagus for 2 to 3 minutes, just until crisp-tender. Set aside.
- Step 3
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. Distribute the asparagus among the bowls and ladle in a generous amount of hot broth. Sprinkle on half the cilantro, half the basil leaves and the green onions. Pass the chopped chilies, mint sprigs and the remaining basil and cilantro for guests to add as desired, and the lime wedges for guests to squeeze on. Serve with chopsticks for the noodles and soup spoons for the soup.
- 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
Really enjoyed this, but wish it was more filling. Really delicious flavors here, but this is a recipe I'll be building on in the future. Next time I think I'll add tofu or shiitake mushrooms in addition to the asparagus.
Added peas in addition to asparagus. Used two minced jalapeños since that’s what I had. Also grated a bunch (1/4 c?) fresh ginger and added to broth. Used thin pho rice noodles - will cook longer next time. My husband added sriracha to his second bowl and really liked it.
After completing the broth I did not like it a lot--particularly the underlying sweetness from the sugar and the hotness from the huge amount of black peppercorns. But I figured I would try it because I am almost never disappointed with NYTimes recipes. I am thrilled that I did. The addition of the crisp tender asparagus and rice noodles and scallons were a great contrast that offset the smokey/spicey complex depth of flavors in broth and the lime took away the sweetness. Superb!
Really enjoyed this, but wish it was more filling. Really delicious flavors here, but this is a recipe I'll be building on in the future. Next time I think I'll add tofu or shiitake mushrooms in addition to the asparagus.
After completing the broth I did not like it a lot--particularly the underlying sweetness from the sugar and the hotness from the huge amount of black peppercorns. But I figured I would try it because I am almost never disappointed with NYTimes recipes. I am thrilled that I did. The addition of the crisp tender asparagus and rice noodles and scallons were a great contrast that offset the smokey/spicey complex depth of flavors in broth and the lime took away the sweetness. Superb!
Adding some Sesame oil at the end is a nice touch, as was adding the ginger.
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