Vegetarian Phở

Whenever I was sick as a kid, the only thing I ever wanted to eat was chicken soup. I would either have a cube of bouillon with white rice and diced potatoes or my grandma would bring over matzo ball soup from Agoura's Famous Deli (she never cooked, but made sure we had plenty of bonbons, assorted Pepperidge Farm cookies, berries with sugar, and put together a mean croissant turkey sandwich). The matzo balls were soft ball size and always fell apart in the bowl. I distinctly remember their flavor. 

grandma, Jess & me

Yesterday when I was sick, I wanted my usual soup, but with a plant-based translation - so I gave homemade vegetarian phở a try. We had just visited the asian market (Mitsuwa) the day before, so we were stocked up. This is definitely a great comfort soup to include in your repertoire. It's traditionally a meat based dish, but I have always preferred the vegetarian variation. This is a slight adjustment on The Kitchn's recipe.


INGREDIENTS
onion (1) large, peeled and halved
ginger root (2" piece) fresh, peeled, halved lengthwise
cinnamon / Vietnamese cassia-cinnamon (3" stick)
star anise (1)
garlic cloves (2) thickly sliced lengthwise
coriander seeds (1 tsp)
unsalted vegetable stock (4 cups) homemade or a very clear, tasty variety
soy, bragg's or fish sauce (2 tsp)
carrots (4) peeled and coarsely chopped
rice noodles I used Miracle Noodles


GARNISH OPTIONS, any of the following to taste:
fried/baked tofu, bean curd skin
mushrooms, bean sprouts, bok choy, napa cabbage, broccoli
onion, scallions, hot peppers
mint, asian basil, cilantro
lime, chili sauce, soy sauce, bragg's, fish sauce


DIRECTIONS

1. Char onion and ginger directly under a broiler or over an open flame (holding with tongs) until slightly blackened, about 5 minutes on each side. This is key in creating the distinctly phở flavor.* Thickly slice the ginger.
2. In a large pot, dry roast cinnamon, star anise, cloves, and coriander over medium-low heat, stirring to prevent burning. When spices are aromatic, add vegetable stock, fish sauce, carrots, charred onion and ginger.
3. Bring broth to a boil, reduce heat, and simmer, covered, for 1 1/2 hours. The soup is even more flavorful when served hours later. 
4. Cook noodles according to package instructions. Spoon into a bowl and pour strained broth over noodles.
5. Serve with garnishes on the side. The soup is incomplete without garnishes to taste.

*This charring is a french method - phở was developed in the early 1920s to accomodate both French and Vietnamese palettes during the French Indochina period.

Enjoy! And don't get sick this season if you can help it! You don't need to be under the weather to enjoy this soup. xo, J