By Eshun Mott
* PLUS Cooking time: 25 minutes
Recipe by Eshun Mott, Photo by Andrew Grinton
In this vegetarian pho recipe, individual bowls of fragrant vegetable broth and rice noodles are easily customized to suit both kid and adult tastes.
, cut into thin coins
, (keel leaves for garnish), ideally with roots
, or, if vegetarian, 1 tbsp soy sauce + 1 tbsp lime juice
, (225 g)
, thinly sliced
, (ideally Thai basil)
- Combine broth, star anise, cinnamon, ginger, garlic, cilantro stalks, fish sauce and sugar in a large pot and bring to a boil over high heat. Turn heat to medium-low and simmer for 20 min or until broth is fragrant. Strain and discard all flavourings.
- Bring a separate pot of water to a boil to cook the noodles in. Add noodles and boil for 3 to 4 min more, or until soft but still chewy. Strain.
- Serve noodles, broth and garnishes separately and let everyone make their own bowl of soup the way they like it.
Nutrition (per serving)
- 48 g,
- 69 g,
- 6 g,
- 5 g,
- 854 mg.
Originally published in Today’s Parent magazine.