This soothing Vietnamese noodle soup always hits the spot! Pho is a Vietnamese noodle dish that typically contains broth, rice noodles, herbs, and meat (usually beef). This meat-free version draws upon the rich flavors of Kikkoman soy sauce and cooked shiitake mushrooms to add a temptingly rich quality. Pho originated in northern Vietnam during the early 20th century. Today, pho from northern and southern Vietnam differ in noodle width, broth flavoring, and herbs used.
Brimming with fresh herbs and vegetables, this noodle soup is very light and aromatic. In addition to these vegetables, you may want to experiment by adding Thai basil, sliced scallions, or fresh Thai chili peppers. The soup base is lightly flavored with the delicate mixture of cinnamon, star anise, coriander, and cloves, which mingle to add a sweet taste and scent to the soup. The thin Tiger Rice noodles aren’t as heavy as other varieties of noodles and add a perfect amount of texture to the dish. You can also use Tiger Rice noodles in your favorite stir fry dish or noodle dish such as pad thai.
Prep Time: 50 minutes
Yield: 2 bowls
- ¼ bag Tiger Rice noodles from Bokksu Market
- 1 teaspoon rice vinegar from Bokksu Market
- 2 tablespoons Kikkoman Soy Sauce from Bokksu Market
- Sriracha Hot Chili Sauce from Bokksu Market, to taste
- 8 cups vegetable stock
- ½ white onion, thinly sliced
- 1 2” piece fresh ginger, peeled and cut in half
- ¼ cup snow peas, trimmed
- ½ cup broccoli florets
- 2 large shiitake mushrooms, thinly sliced
- 1 teaspoon salt
- 1 teaspoon light brown sugar
- 2 tablespoons olive oil
- 3 sticks of cinnamon
- 1 tablespoon star anise
- 1 teaspoon ground coriander
- 5 pieces whole cloves
- ¼ cup fresh cilantro
- ¼ cup thinly sliced jalapeños
- ¼ cup bean sprouts
- 1 lime, cut into wedges
- Cook Tiger Rice noodles in boiling water for 5-6 minutes, then drain and rinse with cold water. Set aside.
- Thinly slice onion and cut ginger and place on a baking sheet. Cover with 1 tablespoon olive oil and broil for 6 minutes.
- Heat a small skillet with 1 tablespoon olive oil and add shiitake slices. Cook over medium heat for 6-7 minutes.
- In a large pot, add star anise, cinnamon, cloves, and coriander, and heat on medium heat until aromatic. Then, add broiled onions and ginger, followed by vegetable stock.
- Add soy sauce and let mixture simmer for 30 minutes on medium-low heat.
- Strain spices out of the soup with a fine mesh sieve and place the flavored broth back over medium heat.
- Add the rice vinegar to the broth.
- Add the brown sugar.
- Add the snow peas and broccoli florets, as well as the cooked shiitake mushrooms, and let cook for 5 minutes. Season with 1 teaspoon salt, or to taste.
- Add the cooked rice noodles.
- Divide between bowls and garnish with fresh cilantro, bean sprouts, and sliced jalapeños.
- Drizzle with fresh lime and Sriracha Hot Chili Sauce.
By Hadley Sui