Pho – Vietnamese Noodle Soup


May 8, 2017

Vietnam has been one of my favourite countries in the world to travel to. The moment you ride into town surrounded by millions of scooters beating ferociously on their hooters, but still managing to drive from A to B without getting squished against cars and buses, small plastic tables and chairs lining the streets packed with people of all ages slurping up noodles with an ice cold Bia Hoi on the side; you know. YOU HAVE ARRIVED IN VIETNAM!

Hanoi was the first city I experienced my first Pho. Traditionally served with Beef (Pho Bo) or Chicken (Pho Ga) I have adapted my recipe to suit everyone! Sriracha is also the go to condiment to add some heat to your soup but I have added my insanely tasty Che Gourmet Kimchi Hot Sauce. You will fall in love with this complex broth and I can guarantee you, you will be making it again and again and again.


1To make the broth, char the onion and ginger over an open flame (holding with tongs) or on a roasting pan in the oven until slightly blackened, about 5 minutes on each side. Rinse with water.

2In a large pot, dry-roast cinnamon, star anise, cloves, and coriander over medium-low heat, stirring to prevent burning. When you can smell the aroma of the roasted spices, add vegetable stock, tamari, carrots, and charred onion and ginger.

3Bring broth to a boil, reduce heat, and simmer, covered, for 30 minutes. Strain and keep hot until ready to serve.

4Make the noodles while the broth simmers. Place the noodles in a large bowl and cover with hot water. Let stand for 20 to 30 minutes or until tender but still chewy. Drain. (If soaking does not soften the noodles enough, blanch them in a pot of boiling water for a few seconds.)

5Prepare the toppings as desired – slice and cook tofu, lightly steam or blanch vegetables, and so on. Toppings should be unseasoned or only lightly seasoned so as not to interfere with the flavor of the broth.

6To serve, divide the noodles between two bowls. Arrange toppings over noodles. Ladle the broth between the two bowls. Serve with garnishes on the side, which you should add to taste. Drizzle some Che Gourmet Kimchi Hot Sauce to give the broth a kick of heat and more Umami and a squeeze of Lime for some tartness.


For the broth:

1 large onion, peeled and halved

1 thumb sized piece of fresh ginger, peeled and halved lengthwise

3-inch cinnamon stick

1 star anise

2 whole cloves

1 teaspoon coriander seeds

4 cups unsalted vegetable stock or broth

2 teaspoons tamari

4 carrots, peeled and coarsely chopped

For the noodles:

500G dried flat rice noodles

For the toppings (choose a few):

Protein such as fried or baked tofu, bean curd skin, or seitan


Vegetables such as bok choy, napa cabbage, or broccoli

For the garnishes (choose a few):

1/2 large onion, very thinly sliced

2 spring onions, thinly sliced

1 chile pepper sliced

1 lime, cut into wedges

1/2 cup bean sprouts

Large handful of herbs (Coriander, Mint, Thai Basil)

1 T Che Gourmet Kimchi Hot Sauce


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