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30 Comments
KatJ
January 30, 2018
Yumm!! I added a piece of Kombu seaweed and some vegetable bouillon paste in place of salt. Also I saw a recipe for vegan pho once that called for 1/2 teaspoon if blackstrap molasses!! Sounds weird but I added it. Gave a beautiful brown color and a mild sweetness.
Anyway, I could eat this soup every day : )
Anyway, I could eat this soup every day : )
Diem
January 31, 2017
I'm Vietnamese, it's pronounced "fuh?" With the tone as if you are asking a question: pho???? Like Valleygirl style. ;)
This broth is adaptable, I don't like star anise that much so using my mother's recipe I use less as well as less fennel. So change it up the way you like it. I would add garlic cloves to the broth and my mom used to use Rock sugar for sweetness.. use shiitake mushrooms for a more earthy unami flavor if you're going to keep this vegetarian or vegan. My mom would always tell me to soak the noodles first and then when you're ready to make your pho Bowl in a pot of hot boiling water, dip your noodles in to soften it up for about 1 minute. Then take your noodles out and start assembling your bowl. Don't forget your hoisin sauce and sriracha
This broth is adaptable, I don't like star anise that much so using my mother's recipe I use less as well as less fennel. So change it up the way you like it. I would add garlic cloves to the broth and my mom used to use Rock sugar for sweetness.. use shiitake mushrooms for a more earthy unami flavor if you're going to keep this vegetarian or vegan. My mom would always tell me to soak the noodles first and then when you're ready to make your pho Bowl in a pot of hot boiling water, dip your noodles in to soften it up for about 1 minute. Then take your noodles out and start assembling your bowl. Don't forget your hoisin sauce and sriracha
robin L.
March 7, 2016
So funny--I was going to 'pay this pho-ward' to my friends, until i read farther down about the correct pronunciation! 8^) but i love this post and this and how relatively simple it sounds like one can make a lovely broth...will have to try.
cookie312
April 13, 2015
I made this tonight and it turned out great! I added some soy sauce to add some depth and umami to the broth. I wish I had seen the comments about the lemongrass as I would have added it! Will definitely be making this again!!
BR95510
March 23, 2015
Any idea how many servings this might make? I'm going to use my homemade veggie stock in place of the water for extra depth in flavor. Yes??
Ali S.
March 23, 2015
This would safely serve two, depending on how big your bowls of pho are. And you could definitely use vegetable stock -- great idea. Let me know how it goes!
jessica402
March 6, 2015
As the husband doesn't like most of those spices added in excess, I'd go rather lighter on them (perhaps dry toasting/roasting them first) then add mushrooms and kombu to the broth to add depth.
Honeylishuss
March 6, 2015
When we were in Vietnam doing food/ cooking tour our guide pronounced pho as fur with a short r sound. I am wondering how the recipe gets a deep bottom note flavour unless you create a master stock thats cooked for hours and hours
Lori G.
March 5, 2015
Thanks for the interesting recipe. I just made it for dinner. I also found the cloves, cinnamon and anise overwhelming. I would put less of them, if any, next time. I did add lemongrass. Adding lime did balance the flavors.
I also had a hard time scorching the onion. The onion skin was catching on fire. I removed it and that went more smoothly. I was probably not doing it correctly.
I think the idea here is to know what spices you like and add them accordingly. For me, next time I would add them all but eliminate the cinnamon, cloves and anise.
I also had a hard time scorching the onion. The onion skin was catching on fire. I removed it and that went more smoothly. I was probably not doing it correctly.
I think the idea here is to know what spices you like and add them accordingly. For me, next time I would add them all but eliminate the cinnamon, cloves and anise.
Genza
March 5, 2015
I made it. I think it needs 0 cloves and cinnamon, but add lemongrass. I did not love it, it was too clovey/cinnamony. But this is an easy broth to throw together, thankfully.
Ali S.
March 5, 2015
Yes, the spices are important to balance. Their pungency is dependent on their freshness. Hopefully you'll try it again, adapting it to your ingredients and preferences!
Sam A.
March 4, 2015
Re the print button, I've noticed that some recipes have the print button, and others don't. I'm not sure of the reason for the inconsistency.
liz
March 4, 2015
Or if don't have a flame burner can roast big chunks of onion before addint to brothmaking step. Gets that same amazing dark broth color as in your photo.
I've had success also roasting asian eggplant cubes along with onion to make veg broth....
I've had success also roasting asian eggplant cubes along with onion to make veg broth....
Rrrandy
March 4, 2015
Good article - I've been a phan of pho for over a decade and here in Seattle we have great pho restaurants on just about every street ("What the Pho" has a great veggie broth). One small but important point is that the correct basil for accoutrement is thai basil or red basil. Regular or "italian" basil would be a bit awkward IMHO.
Sheri C.
March 4, 2015
Usually not a fan of vegetarian dishes, but the photos make this look so delicious that I'm going to give it a try!
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