Vegetable Pho

I tried Pho for the first time in Hawaii and it was awesome!  It's definitely one of the things I missed the most and I just knew that no restaurant around here could even become close to comparison... so I made it myself!  Let me tell you, this is the closest to the real deal that I've gotten when it comes to dish recreation.  Normally, we add the appropriate raw toppings, but unfortunately Thai basil is scarce here.  Normally, you can find it at your local Asian Market, but ours is under renovation, boo hoo.  

I highly highly recommend this dish especially on those cold evenings when you want a nice gluten free noodle soup.  It's delicious!!

Vegetable Pho
Serves: 4

Ingredients:
Broth:
4 cups unsalted vegetable stock (Make your own healthy Vegetable Stock!)
4 cups water
2 shallots, thinly sliced
5 garlic cloves, smashed (I just peal and smash with a knife
1 inch piece of fresh ginger, sliced 
6 Tablespoons organic soy sauce (I just use Bragg's)
3 star anise pods
1/2 cinnamon stick
3 cardamom pods

Additions:
1 cup chopped broccoli
1 cup chopped cauliflower
1 cup largely sliced carrots
1/2 onion thinly sliced
5 mushrooms, thinly sliced
1/4 red pepper, thinly sliced
1/2 block of tofu, baked (learn how to bake the best tofu here!)

1/2 pound dried rice noodles

Toppings:
1 cup thai basil
1 jalapeno pepper, thinly sliced
1 lemon, quartered

Sauce:
3 parts Hoisin sauce
1 part Sriracha sauce (depending on how spicy you like things, Nick uses 2:1 ratio)

Directions:
In a large soup pot, add vegetable stock and water and bring to a small boil.  Add the rest of the broth ingredients, through the cardamom pods and bring to a gentle simmer for an hour to soak up all the spice flavors.  Towards the end, add the broccoli, cauliflower, carrots, onion, mushrooms, and red pepper to a steamer basket and place above the broth to steam for just a few minutes, be sure not to overcook as they will soften more in the broth. 

While the broth is cooking, soak your rice noodles in warm water for about 20 minutes, or until softened.  You don't want them to be completely done because they'll cook more in the broth.  Drain noodles.

When the broth is finished, strain out the spices and pour back into soup pot.  Bring to a small boil.  

In the bottom of a soup bowl, add a handful of rice noodles, followed by some gently steamed vegetables and top with tofu.  Pour broth over the vegetables until it reaches the top of your soup bowl.  Add raw thai basil, jalapeno and a squeeze of lemon.  

Serve with Hoisin/Sriracha mix.  We usually dip our veggies in the sauce, but you can pour it right into the soup. 

Enjoy!  You can always modify the broth to your liking.  It's all about the broth. :)