Pho - the Vietnamese soup
For the broth
- 1 apple
- 1 pear
- 1 onion
- 3 carrots
- 1 daikon radish
- 1 leek
- 3 lt. water
- 1 tbsp salt
- 2-3 dried shitake mushrooms
- 2 shallots
- 2 cm ginger fresh
- 2 star anise
- 1 green cardamom pod squeezed
- 5 cm cinnamon stick
For the finished phò:
- 200 g rice noodles
- 100 g smoked tofu
- 200 g fresh mushrooms
- 1 tbsp oil
- 4 Pak-choi boiled in water for 2 minutes
- 1 spring onion
- fresh chili pepper
- fresh herbs e.g. coriander, basil, mint
- Soy sauce
- Peel apple, pear, carrots, daikon, and onions, wash leek. Cut everything into pieces of about 2 cm.
- Bring water, vegetables, salt, and shitake mushrooms to a boil in a large pan.
- Cut ginger, peel shallots, and cut into small pieces. Dry roast both in a pan. Then add to the water/vegetable mixture.
- Reduce temperature, and simmer everything for 45 minutes.
- After 15 minutes, add the spices, and simmer.
- At the end of the cooking time, strain out all the solids, leaving the broth.
- Set aside the shitake mushrooms
- Soak rice noodles in lukewarm water, then boil briefly in salted water.
- Cut tofu and mushrooms into pieces of about 2 cm. Cut shitake mushrooms into small pieces.
- Heat oil in a pan, fry fresh mushrooms for about 5 minutes, add tofu and heat. Add the shitake mushrooms.
- Chop scallions, chili and herbs and put them separately in bowls.
Serve: Place a portion of rice noodles in a soup bowl, add a portion of tofu, Pak Choi, and mushrooms. Pour over hot broth. Everyone can garnish their own soup with what they like best - spring onions, chili, herbs, lime juice, and salt and pepper.