The Vietnamese noodle soup that features a rich, aromatic broth and rice noodles is a light, satisfying meal fit for summer.
Pho (sounds like “fuh) is traditionally made using whole spices, beef bones, and fish sauce. It’s easy enough to eliminate the meat or fish components and zero in on the fresh herb and vegetable elements.
This suitable for summer vegan broth derives its depth and character from whole spices, aromatic vegetables, chile peppers, and mushrooms. Shitake mushrooms are first in line. Oyster or crimini are excellent second and third place drafts.
Garnished with cilantro or basil, bean sprouts and a squeeze of lime, the essence of this simmering bowl is fully present.
Home cooks are finding ways to create their own versions of this soothing broth when take out or delivery is unavailable. Comfort is a byproduct of in-home preparation and as well as the slurping.
Build base flavors beginning with star anise, whole cloves, whole peppercorns, and cinnamon sticks. Fresh ginger root, garlic and onions get the soup pot going. Char the onions, ginger and garlic to maximize their potency.
Tamari, soy sauce and water substitute the fish sauce. Steep the ingredients over low heat to release the aromatics.