Monday, 22 April 2013
Pho - Vietnamese Noodle Soup
So I'm trying to get in the summery mood. Now there are vegetables planted in the garden which will hopefully be ready to turn into soup later in the year, and that fiery ball has returned to the skies, it's a bit easier to think that there might be a summer after all. (Please don't remind me of this statement when it rains from now until September...)
I realised that pretty much all the soups I have blogged recently have been pretty heavy, comfort food type recipes. This is probably for two reasons - one is that it's been sooooo cooooold, and the second is that I think the big warm blanket of creamy warmth is the reason I love soup so much (Please note, don't try to make an actual blanket out of soup) but there are lots of other soups out there which are fresh and light and summery.
Like this one. Pho is from Vietnam and I imagine it's the sort of thing that you can buy from vendors at the side of the road, like Blade Runner with sunshine (possibly) and it's a very light, fragrant soup that would work well as a starter or as a snack on a warm day...
For the broth
1tbsp Soy Sauce
1tsp Coriander Seeds
2 Bay Leaves
1 Cinnamon Stick
1 Star Anise
1. Dry roast the coriander, star anise, cloves and cinnamon. Place them in your soup pan over a low heat and cook until they start to release their aromas
2. Roughly chop the carrot and onion. Place them in a pan with the dry roasted spices, ginger, soy sauce and bay leaves, as well as 1.2l of water. Bring to the boil and then simmer for 30 minutes.
3. Remove from the heat and let cool. Strain out all the bits and return to the pan
4. Cook the rice noodles according to the packaging.
5. Cut the broccoli into florets, slice the bok choi. Steam them for 5 minutes, until they are soft
6. Put some noodles in each soup bowl, then cover in the broth, and then top with the steamed vegetables and some fresh coriander and slices of fresh lime to garnish. Enjoy!