Pho is my thang. I used to only order it at restaurants and was convinced it was extremely hard to make because it is SO good! My cravings for pho last year became quite pricey because I was so obsessed with it that I craved it on a weekly basis.
So, during the first little cold snap here in Long Beach when I declared it was time for pho Todd requested that I try to figure out how to make it myself – you know, so my pho habit doesn’t break the bank this fall and winter.
I have made a few versions and this is by far my favorite – I mean seriously, 30 minutes!!! It’s a busy ladies dream come true. The broth is so rich and fragrant that I am totally guilty of just heating it up on its own for breakfast and sipping it while I watch the morning news.
Go ahead, grab a bowl and a pair of chopsticks – prepare to sip and slurp your way through one of the tastiest bowls of pho you will ever have!Print
make a few batches of the broth at once and store the extra broth in mason jars in the fridge. It is the perfect sip when you are feeling under the weather or are looking for a quick light lunch on the go.
- 2 teaspoons grapeseed oil
- 3 quarter size slices of fresh, peeled ginger
- 4 cloves garlic, thinly sliced
- 8 cups water
- 1 pack Massel Concentrated Liquid Stock, chicken flavor
- 2 whole star anise
- 1 stick cinnamon
- 1 teaspoon black peppercorns
- 4 tablespoons gluten free soy sauce
- 2 packages rice noodles, we used Pad Thai noodles
Optional pho toppings
- Firm tofu, sliced very thin or cubed small
- Baby bok choy, cut into 1-inch pieces
- 1 large carrot, julienne
- 1 heaping cup of bean sprouts
- 1 bulb of fennel sliced thin
- 1 jalapeno sliced thin
- fresh basil, torn
- fresh cilantro leaves
- 1 lime sliced into wedges
- Bring a large pot of salted water to a boil for the noodles.
- In a stock pot, heat the oil over medium-high heat. Then sauté the ginger and garlic for about a minute – until very fragrant. Add the water, liquid stock concentrate, star anise, cinnamon, peppercorns and soy sauce. Bring to a simmer then reduce the heat to keep a gentle simmer. Cook for 20 minutes, uncovered.
- While the stock cooks prepare your desired garnishes and place them on a plate or two to serve at the table.
- Cook the noodles according to the package directions, drain and rinse then divide the noodles between 4 wide soup bowls.
- When the stock is finished cooking, strain through a fine-mesh strainer. Taste for salt and season with more gluten free soy sauce if desired. Right before serving bring the broth to a boil over high heat.
- To serve, top the noodles with desired garnishes then ladle or pour the boiling stock over the top. Sprinkle fresh herbs and squeeze lime juice over the top.
If you don’t have Massel you can substitute the water and Massel for 8 cups of good quality vegan broth that is chicken flavored.
Adapted from Gluten Free Pasta by Robin Asbell