Long story short- This is my favorite soup and soon it’ll be yours too. No skills are required, if you can chop veggies, you can make this!

Time: 10 mins (prep) + 30 mins (cooking)
Serves: 4 people

Ingredients:

300g Rice noodles

Stage 1
2 tbsp of unflavored oil
2 roughly chopped onions- or shallots or both
4 roughly chopped cloves of garlic
1 roughly chopped knob of fresh ginger
1 hand
1 cinnamon stick
1 tsp of peppercorns
6-8 whole cloves
3-4 star anise
3L boiled water- or vegetable stock
Dash of nutmeg

Stage 2

3 thinly sliced Carrots
2 handfuls of broccoli florets
1 handful of chopped cabbage- or pak choi
2-3 handfuls of sliced mushrooms
Splash of pickle juice- or rice vinegar
Generous splash of soy sauce- Or Tamari
Salt to taste

Stage 3 (Go heavy on the toppings)
Chopped spring onion
Chopped Fresh chilli pepper
Lime- Or lemon
chilli sauce
Sprouted beans
Basil leaves

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Add any other veggies you fancy in your Pho!

Method:

  1. In a large pot, sauté Stage 1 ingredients until fragrant and golden brown.
  2. Add boiled water and a dash of nutmeg.
  3. Allow it to simmer for 20-25 mins.
  4. Strain it and pour the broth back in the pot.
  5. Add Stage 2 ingredients to the broth and allow them to cook for 10 mins.
  6. Cook the rice noodles according to the package instructions then strain.
  7. Serve and garnish with some or all of Stage 3 ingredients.

Pro-tips:

  • If it’s slightly bland, add ginger powder to the soup while it’s cooking.
  • I learnt from a Malaysian friend not to boil down the noodles on the stove. Instead, pour hot water on top, cover them and sit aside. In the video, I used pre-cooked noodles because I couldn’t find them uncooked.
  • Batch cook the broth with veggies and freeze in glass jars- Do not over fill the jar.
  • Use any noodles you prefer. I’ve made pho soup with egg noddles and even spaghetti lol #desperate.
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Healthy food doesn’t have to be boring!

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