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The Global Kitchen
Faux Pho (Vietnamese Noodle Soup)
Traditional pho calls for beef and fish, but this vegetarian
adaptation by Mark Bittman is just as flavorful. Rice noodles can
be found in the Asian section of most large grocers.
By The Associated Press
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FAUX PHO (VIETNAMESE NOODLE SOUP)Start to finish: 1 hour
Servings: 2 entrees or 4 starters |
Ingredients: |
(1) 8 ounces thin dried rice vermicelli noodles
(2) 2 tablespoons peanut oil (or a neutral oil, such as grapeseed or corn)
(3) 2 tablespoons minced garlic
(4) 1 tablespoon peeled and minced fresh ginger
(5) 1 teaspoon five-spice powder
(6) 6 cups water
(7) 1/4 to 1/2 cup soy sauce
(8) 2 bay leaves
(9) 4 stems fresh cilantro, for garnish
(10) 4 stems fresh basil, preferably Thai, or mint, for garnish
(11) 1 fresh chili, preferably Thai, stemmed, seeded and minced, for garnish
(12) 2 scallions, chopped, for garnish
(13) 2 limes, cut into wedges, for garnish
(14) 1 cup fresh mung bean sprouts, rinsed for garnish
(15) 1 pound (about 4 cups) sliced fresh vegetables, such as bok
choy, Napa cabbage, mustard greens, broccoli or broccoli raab,
carrots, green beans, summer squash, or a combination
(16) Salt and freshly ground black pepper, to taste
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Preparation and Cooking:
- Bring a large pot of lightly salted water to a boil. Add the
rice vermicelli and cook until just tender, about 2 to 4 minutes.
Drain, rinse under cold water and set aside.
- In a large, deep skillet, heat the oil over medium-high. Add the
garlic and ginger and cook, stirring frequently, until soft, about
a minute. Add the five-spice powder and stir until warm and
fragrant, about another minute. Stir in the water, soy sauce, and
the bay leaves.
- Bring to a boil, lower the heat so that liquid bubbles gently,
and partially cover. Simmer about 15 minutes.
- Meanwhile, prepare the toppings and garnishes. Arrange the
cilantro, basil, chili, scallions, limes and sprouts in bowls or
platters and set on the serving table.
- Add the 4 cups of mixed vegetables to the soup and cook until
the vegetables are just tender, about 3 to 5 minutes. Add the rice
noodles, stir well, then season with salt and pepper.
- Serve the soup in large bowls.
- (Recipe adapted from Mark Bittman's "How to Cook Everything
Vegetarian," Wiley, 2007)
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Bon appétit! |
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