Phở Chay

I just love noodle soups. You have probably already noticed this in the various ramen recipes on this blog.

But the soup that is probably on my list of the best after ramen is Phở.

This Vietnamese soup is just fantastic. It is not too heavy, so that it can also be eaten great in summer, but also warms up wonderfully due to the spices, which is why it can always be on the menu in winter. She can actually always be on the plan if I have my way. :D

In addition, it is a traditional breakfast soup and better than noodle soup in general for me is actually only soup for breakfast.

This is just a quick recipe, you can of course make the broth yourself from scratch, but if you have to go "fast", this one works great.

Duration: around 1.5 hours

Difficulty: easy

Makes: 2 servings

Ingredients:

Broth

100g onion (weighed unpeeled)

1 stick of cinnamon, approx. 8-10g

1 large cardamom capsule, about 5g

2-3 star anise, about 3g

4-6 cloves

40g ginger

25g garlic

1500g water

some vegetable stock (8-10g)

10g yeast extract

10g Sugar

Salt, white pepper and / or vegan fish sauce as desired

Toppings & Co.

2 servings of rice noodles

1/2 lime

200g tofu

some oil

some coriander, mint and/or Thai basil

3-4 spring onions

Fresh chilli

Preparation:

The broth should simmer for an hour if possible so that the flavor of the spices can develop properly. First of all, an onion is roasted together with the garlic and ginger without oil to tease a few more flavors out of them. I just crushed the garlic and didn't bother to peel the ginger or onion, they'll end up being sieved out anyway. You can then mix a light vegetable broth in a saucepan, which will serve as a base. I can only recommend adding some yeast extract, it not only brings a lot of umami to the dish, but also gives the broth a light "beef" note.

The spices are also quickly weighed and then put in the broth together with the vegetables and the whole thing is cooked for at least 45 minutes, better 60 minutes. As soon as the broth comes to the boil, you can turn it a little bit and let it simmer.

Towards the end of the cooking time, you can fry the tofu in a coated pan. First I fry it over medium heat without oil so that it loses a little more moisture, then I add the oil and fry it until crispy. If you want you can also deglaze it with a little soy sauce or vegan fish sauce, but I like the pure tofu taste as a contrast to the spicy soup.

Quickly cut the other toppings and cook the noodles according to the instructions on the packet ...

And when the broth has finished simmering, pour it through a sieve and season with a little salt, white pepper or a little vegan fish sauce according to your own taste. It can be a little stronger, as the pasta also takes a little spice from the dish.

Then all you have to do is divide the noodles into your serving bowls, pour the broth over them and garnish with your toppings.

And the soup is ready and can be enjoyed by you.

Guten Appetit!

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