Vietnamese Pho

Name: Vietnamese Pho
Prep time: 50 min
Cook time: 50 min
Total time: 50 min
Yield: 4
Cuisine: Vietnamese, Asian
Ingredients: 1 teaspoons ground anise; 4 sprigs cilantro; garnish; 4 sprigs fresh basil or mint (garnish); 1 Tbsp minced peeled fresh ginger; 2 Tbsps minced garlic; 0 teaspoons ground cloves; 0 teaspoons ground nutmeg; 2 limes, cut into wedges (garnish); 79 milliliters lower-sodium soy sauce; 237 milliliters mung bean sprouts (garnish); 1 Tbsp peanut oil; 1 fresh hot red chile, halved lengthwise, seeded, and thinly sliced (garnish); 113 grams uncooked rice vermicelli; 946 milliliters pound sliced vegetables, (such as bok choy, carrots, green beans); 2 scallions, chopped (garnish); 170 grams cubed tofu; 1 liters water

Vietnamese Pho is Head to the store and pick up tofu, garlic, ginger, and a few other things to make it today. To use up the fresh ginger you could follow this main course with the Fresh Ginger Cookies as a dessert. This recipe is typical of Vietnamese cuisine. From preparation to the plate, this recipe takes about 50 minutes.

Instructions

Soak vermicelli in boiling salted water until tender (5-10 minutes); drain and rinse.

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Water

Place in cold water.

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Water

Heat oil in a deep skillet over medium-high heat.

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Cooking Oil

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Frying Pan

Add garlic and ginger; cook until soft (1 minute), stirring frequently.

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Garlic

Ginger

Add anise, cloves, and nutmeg; stir until fragrant (1 minute).

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Clove

Nutmeg

Anise

Add water and soy sauce; bring to boil. Reduce heat; simmer. Partially cover.

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Soy Sauce

Water

Place garnishes in bowls.

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Bowl

Add vegetables and tofu to soup; cover. Increase heat to medium-high. Cook until vegetables are tender (3-5 minutes).

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Vegetable

Soup

Tofu

Drain noodles; stir into soup.

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Pasta

Soup

Equipment

Frying Pan

Bowl

Ingredients

Servings:

1teaspoons

ground anise 4sprigs

cilantro; garnish 4sprigs

fresh basil or mint (garnish)1Tbsp

minced peeled fresh ginger 2Tbsps

minced garlic 0teaspoons

ground cloves 0teaspoons

ground nutmeg 2

limes, cut into wedges (garnish)79milliliters

lower-sodium soy sauce 237milliliters

mung bean sprouts (garnish)1Tbsp

peanut oil 1

fresh hot red chile, halved lengthwise, seeded, and thinly sliced (garnish)113grams

uncooked rice vermicelli 946milliliters

pound sliced vegetables, (such as bok choy, carrots, green beans)2

scallions, chopped (garnish)170grams

cubed tofu 1liters

water

Recommended wine: Chenin Blanc, Gewurztraminer, Riesling

Asian can be paired with Chenin Blanc, Gewurztraminer, and Riesling. The best wine for Asian food depends on the cuisine and dish - of course - but these acidic whites pair with a number of traditional meals, spicy or not. One wine you could try is LangeTwins Prince Vineyard Chenin Blanc. It has 4.4 out of 5 stars and a bottle costs about 21 dollars.