It's Pho Time

>> September 9, 2014

  • 2 pcs star anaise
  • 1 stick cinnamon
  • 1 onion quartered
  • 1 carrot, coarsely chopped
  • 2 inc fresh ginger root, peeled and halved lengthwise
  • 1 tsp corriander seeds
  • 2 Tbsp soy sauce
  • 5 cups vegetable stock
  • some salt to taste
  • Flat rice noodles, cooked
    according to packaging
  • Fresh bean sprouts
  • Sliced lime
  • Bokchoy
  • Spring onion, chopped
  • Thai basil
  • Corriander leaves
  • Min leaves
  • Some chili or
  • Sriracha yeah!
  • Hoisin sauce (optional)
  1. Heat vegetable broth in a pot.
  2. Dunk all broth ingredients , except the salt, and bring it to a boil.
  3. Simmer for 15-20 minutes. 
  4. Taste and check if it needs salt. If it does, adjust accordingly. 
  5. Arrange all the toppings in a huge plate or separate bowl, whatever rocks your boat. 
  6. Put some cooked rice noodles in a huge bowl. Place some bokchoy leaves.
  7. Add the very hot broth.
  8. Put as much topings as you like. 
  9. Finish off with a dash of sriracha and hoisin sauce.


Post a Comment

Bubble Blahs

I work and live at night time. I am a person deprived of natural light. I rarely cook in the morning as I'm almost always asleep, else busy with house chores. As much as I love natural light in my photography, I'm afraid I don't usually have that luxury, unless I sacrifice my sleep, or make an effort to stay up longer during the day to do a cooking + photo session. So I depend on my flash, and sometimes, available light from my fluorescent bulbs. Although, in my opinion, nothing beats the natural light, I am, so far, satisfied with my shots using my flash that I learned to love.

I always look forward to the weekends for some sunlight.

  © Blogger template Simple n' Sweet by 2009. Sponsored by: Website Templates | Premium Themes. Distributed by: blog template

Back to TOP