Faux Pho

(This post is overdue, thus two posts in one day)

I have been really in the mood to cook lately. I'm thinking that it may have to do with me feeling stressed about the unknown of where I will be when my internship ends. There is something about chopping, stirring and creating something delicious that is so therapeutic.

One thing that I have been thinking about learning how to make is Pho Vietnamese noodle soup. It is so comforting and delicious. So I've been reading about it and boy is it a process. I sort of expected so. But when I say that it is a process, I mean an all day over the stove type thing. That kind of cooking is not so therapeutic to me, so I figured out a way to make a really good faux version. The other night I tried it out and it was a success!!



Kristin's Vietnamese Meal: Spring Rolls w/Peanut Sauce and Faux Pho

Peanut Sauce
1/3 Cup Creamy Peanut Butter
1/4 Cup Soy Sauce
2 Tbsp Rice Wine Vinegar
2 Tbsp Brown Sugar
1/2 Tsp Chili Oil

Combine in a sauce pan, heat until simmering. Make a slurry (flour and water mixture) and add a tsp at a time until the desired thickness.

For Broth
32 oz Beef Broth
1 package Pho Spices
1 White or Yellow Onion
3'' Piece of Ginger

For authentic pho, leg and knuckle bones are boiled to make a homemade broth. I decided to use beef broth for the closest tasting fake version. Chicken or vegetable stock would be alright as well. There are also a number of spices that you need to boil in the broth. Luckily there is an awesome asian market near by and they sell these spice packets with everything you need. I assume that most asian markets have something similar. This makes things a lot cheaper so you don't have to buy everything separate.



Pictured you can see that the spice packs come with cinnamon, cardamon, star anise, coriander, cloves, fennel and a mesh bag to put the spices in.

Pour spice packet in a dry pan and slightly toast over low heat to bring out their aroma. Once cooled put into the spice bag. Slice ginger and onion in half and put under the broiler for 5-7 minutes until charred. Put all ingredients in a large stock pot. Simmer for 30 minutes. Strain broth.



For Soup
8 oz. linguine-style rice noodles
8 oz. medium-soft tofu, cut into small cubes or thin slices

Cook noodles according to package instructions. Once cooled rinse them under cold water and divide between 4 bowls.

For Table Salad
Fresh Cilantro, Basil and/or Mint
Bean Sprouts
Jalapeno Slices
Lime Wedges
Hoisin Sauce
Sriracha Sauce

Arrange table salad ingredients on a large platter and set in the middle of the table along with sauces.



To serve, top the noodles with tofu. Ladle the bubbling broth into the bowls. Season your bowl to your liking with the table salad and sauces.