Hey everyone! I hope you are all doing well!
I think I am one of the few people that actually don’t mind the rain. I mean, there’s nothing that you can do to make it stop so instead of not liking it, I just accept it. Also, it makes eating comfort food that much more satisfying. The best thing is when you have a comfort food that is satisfying, delicious and healthy. What more could anyone ever want? That is exactly what I find in pho. That broth, those noodles, the tofu and veggies!
I previously attempted to make a homemade pho broth before and it was nothing short of inauthentic and gross. This one however will not disappoint, in my biased opinion.
The recipe it’s self is really easy and requires very little preparation. The only thing is that this recipe takes at least 2 hours to simmer. You have to understand that this is very necessary for the flavours to come together. I haven’t tested this out, but I am sure that you can also throw this in a slow cooker before work or before bed and have it ready when you wake up or come home.
Soup Base Ingredients:
- 5 dried shiitake mushrooms
- 2 peeled onions, roughly chopped or you can also leave them whole
- 4 inches of fresh ginger
- 3 star anises
- 2 cinamon sticks
- 3 whole black cardamom
- 3-5 cloves, I used 5
- 16-18 cups of water
- cilantro, for serving (not optional)
- hoisin paste/sauce, NOT hoisin barbeque (not optional)
- green onions (not optional)
- rice noodles
- tofu (optional)
- hot sauce (optional)
- Put all of the soup base ingredients into your pot/slow cooker and bring to a boil and then turn it down to a simmer. Simmer for 2 hours.
- Serve with the suggested list above.
- Store the soup broth separately from the serving ingredients. You can also freeze the broth for your next rainy/snowy day.
To give your noodles extra flavour, boil them in water until they are halfway cooked and then transfer the noodles to your individual serving of pho broth and cook until ready.
The original recipe is found here.