Buzz
Photo: Fred HardyAromatic and deeply satisfying, pho is a beloved Vietnamese dish made with medium-wide rice noodles and a clear broth infused with star anise, ginger, onion, and ngo gai, a herb that’s similar to cilantro. Traditionally, pho is made with beef broth and thinly sliced beef, but this vegetarian twist uses umami-packed shiitake mushrooms, delicate tofu, and sweet carrots. The vegetable broth is simmered with the usual fragrant ingredients, along with serrano chile for a gentle heat. Be sure to squeeze fresh lime over the dish when serving, and if you have fresh basil, add that too for extra flavor.
List of Ingredients
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1 bunch fresh cilantro
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1 1 1/2-inch piece fresh ginger, peeled and thinly sliced (about 3 Tbsp.)
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3 whole star anise (optional)
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1 serrano chile, stemmed and thinly sliced, divided
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5 cups vegetable broth
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14 oz firm tofu, drained
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1 8.8-oz. package vermicelli rice noodles
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3 cups sliced shiitake mushrooms (6 oz.)
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1/2 cup matchstick carrots
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2 Tbsp. low-sodium soy sauce or tamari
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1 tbsp lime juice
Cooking Instructions
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Set aside cilantro stems. In a large pot, combine ginger, star anise (if using), and half of the chile slices over medium heat. Stir for about 1 minute, until fragrant. Add the broth and cilantro stems, then bring the mixture to a boil. Reduce the heat to medium-low and simmer for 20 minutes, stirring occasionally. Strain out the star anise, cilantro stems, and chile slices using a strainer or slotted spoon.
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Meanwhile, cut tofu into 12 pieces. Place the tofu on a towel-lined plate and let it drain for 15 minutes, pressing gently to remove moisture.
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In a separate pot, bring water to a boil. Cook rice noodles for 2-3 minutes until al dente. Drain and rinse with cold water.
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Add mushrooms, carrots, and tofu to the broth. Lower the heat, cover, and cook for about 5 minutes, or until the tofu is heated through and the vegetables are tender-crisp. Stir in the soy sauce and lime juice.
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To serve, divide the noodles among bowls and ladle the soup over the noodles. Garnish with the remaining chile slices and cilantro leaves.
Nutritional Information (per serving)
| 190 | Calories |
| 6g | Fat |
| 22g | Carbs |
| 15g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 4 | |
| Calories 190 | |
| % Daily Value * | |
| Total Fat 6g | 8% |
| Saturated Fat 1g | 5% |
| Cholesterol 0mg | 0% |
| Sodium 1297mg | 56% |
| Total Carbohydrate 22g | 8% |
| Dietary Fiber 4g | 15% |
| Total Sugars 5g | |
| Protein 15g | 30% |
| Vitamin C 6mg | 7% |
| Calcium 309mg | 24% |
| Iron 3mg | 18% |
| Potassium 511mg | 11% |
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
