How to Prepare Vietnamese Pho Vegetable Soup (Phở Rau Cải)

Introduction to Pho Rau Cải

 

Pho Rau Cải is a vegetarian version of the classic pho, replacing meat with various vegetables and tofu. This dish is flavorful and packed with nutrients, making it a perfect choice for vegetarians and anyone looking to enjoy a lighter, healthier meal. The essence of pho lies in its broth, which should be aromatic and intensely flavorful, providing the foundation for the rest of the ingredients.

 

Ingredients for Pho Rau Cải

 

Broth

The broth is the heart of pho and requires a careful selection of ingredients to achieve the perfect balance of flavours. Here are the key components:

• Vegetable broth: Use a high-quality store-bought vegetable or make your own for a richer taste.
• Onions and ginger: These add depth and aroma to the broth.
• Spices: Star anise, cinnamon sticks, cloves, and cardamom pods are essential for that distinctive pho flavour.
• Soy sauce and salt: For seasoning.

 

Noodles

 

• Rice noodles: Flat rice noodles (bánh phở) are the traditional choice for pho.

 

Vegetables and Tofu

 

• Tofu: Firm or extra-firm tofu works best as it holds its shape during cooking.
• Mushrooms: Shiitake mushrooms add a meaty texture and umami flavour.
• Carrots: For sweetness and colour.
• Bok choy or napa cabbage: These leafy greens add freshness.
• Bean sprouts: For crunch.
• Fresh herbs: Thai basil, cilantro, and mint are essential for garnishing.
• Lime wedges: For serving.

 

Optional Additions

 

• Hoisin sauce and Sriracha: For added flavour and heat.
• Jalapeños: For those who like it spicy.

 

 

 

Preparing the Broth

 

 

Roasting the Aromatics

 

1. Prepare the onions and ginger: Cut two large onions in half and slice a large piece of ginger (about 4 inches) lengthwise. Leave the skin on.
2. Roast: Place the onions and ginger under a broiler or directly over an open flame until they are charred and fragrant. This step enhances the flavour of the broth.

 

Simmering the Broth

 

1. Combine ingredients: In a large pot, combine the charred onions and ginger with 8 cups of vegetable broth.
2. Add spices: 3-star anise, one cinnamon stick, three cloves, and two cardamom pods.
3. Season: Add two tablespoons of soy sauce and one teaspoon of salt.
4. Simmer: Bring the mixture to a boil, then reduce the heat and let it simmer for at least 45 minutes. The longer it simmers, the more flavorful the broth will be.

 

Straining the Broth

 

1. Strain: Once the broth has simmered and developed a rich flavour, strain it through a fine-mesh sieve to remove the solids.
2. Taste and adjust: Taste the broth and adjust the seasoning with more soy sauce or salt if needed.

 

Preparing the Noodles and Toppings

 

Cooking the Noodles

 

1. Soak: If using dried rice noodles, soak them in warm water for about 30 minutes or until they are pliable.
2. Cook: Bring a pot of water to a boil and cook the noodles according to the package instructions, usually for 3-5 minutes. Be careful not to overcook them, as they can become mushy.
3. Rinse: Rinse the cooked noodles under cold water to stop the cooking process and set them aside.

 

Preparing the Vegetables and Tofu

 

1. Tofu: Cut the tofu into cubes or slices. You can fry the tofu in some oil until golden brown or leave it uncooked for a softer texture.
2. Mushrooms: Slice the shiitake mushrooms and sauté them in some oil until tender.
3. Carrots: Peel and julienne the carrots.
4. Bok choy or napa cabbage: Wash and chop into bite-sized pieces.
5. Bean sprouts: Rinse and drain.

 

Fresh Herbs and Garnishes

 

1. Herbs: Pick the leaves off the Thai basil, cilantro, and mint. Rinse and set aside.
2. Lime wedges: Cut limes into wedges for serving.
3. Optional: Slice jalapeños if you like extra heat.

 

Assembling the Pho Rau Cải

 

1. Heat the broth: Bring the strained broth back to a simmer.
2. Prepare bowls: Divide the cooked noodles among serving bowls.
3. Add vegetables and tofu: Arrange the tofu, mushrooms, carrots, bok choy, and bean sprouts on top of the noodles.
4. Ladle the broth: Pour the hot broth over the noodles and vegetables, ensuring each bowl gets a good amount of broth.
5. Garnish: Top with fresh herbs and a squeeze of lime juice.
6. Serve: Serve the pho with hoisin sauce, Sriracha, and jalapeños on the side for those who want to customize their flavour.

 

Tips for Perfect Pho Rau Cải

 

Making Your Vegetable Broth

 

For a more flavorful pho, consider making your vegetable broth. Here’s a simple recipe:

1. Ingredients: 2 large onions, 3 carrots, three celery stalks, one leek (optional), fresh parsley, three cloves of garlic, two bay leaves, and 10 cups of water.
2. Roast vegetables: Cut the onions, carrots, and celery into large pieces and roast them in the oven at 400°F for about 30 minutes or until they are nicely browned.
3. Simmer: In a large pot, combine the roasted vegetables, leek, parsley, garlic, bay leaves, and water. Bring to a boil, reduce heat and simmer for 1-2 hours.
4. Strain: Strain the broth through a fine-mesh sieve and discard the solids. Use this broth as the base for your pho.

 

Enhancing Flavor

 

• Mushroom broth: Adding dried shiitake mushrooms to the broth while it simmers can enhance the umami flavour.
• Herbs and spices: Experiment with adding other herbs and spices like coriander seeds or fennel seeds to the broth for a unique twist.

 

Serving Suggestions

 

• Accompaniments: Serve your pho with traditional Vietnamese accompaniments like fresh herbs, lime wedges, and sauces. This allows everyone to customize their bowl to their liking.
• Side dishes: Pair your pho with light side dishes like Vietnamese spring rolls or a simple salad for a complete meal.

 

Storage and Reheating

 

• Broth: The broth can be made in advance and stored in the refrigerator for up to 3 days or frozen for up to 3 months. Reheat the broth before serving.
• Noodles and vegetables: It’s best to cook the noodles and prepare the vegetables fresh, but you can store leftovers separately and reassemble the pho when ready to eat.

 

To Sum Up

 

Preparing Vietnamese Pho Vegetable Soup (Phở Rau Cải) at home is a rewarding and enjoyable experience. This dish captures the essence of traditional pho and offers a healthy, vegetarian alternative packed with flavour and nutrients. Following this guide, you can create a delicious and authentic Pho Rau Cải that will impress your family and friends. Whether you’re a seasoned cook or a beginner, this recipe provides a step-by-step approach to making a comforting and satisfying bowl of pho that celebrates the rich culinary heritage of Vietnam. So, gather your ingredients, embrace the process, and enjoy the delightful journey of making your own Pho Rau Cải at home.

 

Here are some delicious food and drinks to try when ordering from PHO restaurants in Toronto:

Tofu Pad Thai (Pad Thai Tàu Hủ CHAY)

Chicken Noodle Soup (Phờ Gà CHAY)

Vegetarian Salad Roll with Tofu (Gỏi Cuốn CHAY)

Stirred Fried Rice Noodle with Vegetable and Tofu (Hủ Tíu Xào CHAY)

Chicken Fried Rice (Cơm Chiên Gà CHAY)

Beef Fried Rice (Cơm Chiên Bò CHAY)

Vegetarian Mango Salad with Tofu (Gỏi Xoài CHAY)

Stirred Fried Vegetable with Tofu and Steamed Rice (Cơm Xào Rau Cải CHAY)

Stirred Fried Chicken with Lemongrass and Steamed Rice (Cơm Gà Xào Sả Ớt CHAY)

Spicy Rice Noodle Soup with Beef and Tofu (Bún Huế CHAY)