Faux Pho.

Here is my version of the classic Vietnamese soup, Pho. Most of you are familiar with it, and to those who aren't, I'm truly sorry. Making Pho is traditionally a long and painstaking process that involves boiling meat and bones with spices to create a rich broth, but I have streamlined that process into a much easier task which still yields a pretty tasty soup. Also, my base recipe is completely vegan. I have included tips and ideas for those who might wanna add some meat and such.

Also, this recipe is specifically designed to make your life easier. By all means, if you want to buy some oxtails and spend a couple of days working on a batch of traditional Pho, knock yourself out! You will have my full and utmost respect and admiration. However, in my house, ain't nobody got time for that! My recipe takes anywhere from an hour to 2 hours, depending on how long you want to simmer your stock. It serves up to 4 people. You have my absolute permission to change, modify, embellish, or adapt it in any way. The point in cooking yourself is, after all, to create something that you love.

You will need:

a large pot with lid
a strainer of some sort, or cheesecloth
a large bowl
large serving bowls

1 onion, unpeeled, roughly cut into eighths

Use the peels and all!

1 large shallot, unpeeled, quartered (optional)
6 to 10 garlic cloves, unpeeled, squashed with the edge of a knife
1 teaspoon Chinese Five-Spice Powder*
10 cups vegetable stock (or chicken or beef...feel free to use more or less)

Bragg Liquid Aminos or soy sauce (optional)
fish sauce (optional)
salt & Pepper

rice noodles, cooked**
bean sprouts
fresh basil (Thai basil is best, but any works)
thinly sliced serrano or jalapeno pepper
sliced green onions
lime wedges
hoison sauce
Sriracha sauce (or your favorite hot sauce)

Place the onion, shallot, and garlic (peels and all) in a large pot over medium heat and "dry roast" the vegetables for several minutes until they are browned, softened, and charred, stirring occasionally. Don't use any oil...the bits that stick to the bottom will make your broth amazing. 

Easy shortcut.

Sprinkle the 5-Spice Powder over the veggies and stir for a few seconds to allow the spices to toast slightly. Immediately add a cup or two of stock and stir well, scraping any stuck bits off the bottom of the pot. Add the rest of the stock and bring to a light boil. Reduce heat, cover pot, and maintain a gentle simmer for at least 25 minutes, and up to an hour.

Now we have to strain the broth and remove the solids. I pour mine into a large bowl (or another pot) through a mesh strainer. You may also use a few layers of cheesecloth. If you don't have either, run to the store or get creative. If you end up with particles in your broth, it isn't the end of the world. Discard the solids (or if you can find a creative use for them, bravo!) Return the broth to the pot and return the pot to the burner. You may season to taste with Bragg seasoning, soy sauce, fish sauce, salt, pepper...whatever you like. Bring it back to a soft boil. Your soup is now ready to serve. (This portion of the process can be done in advance. You can let the broth cool and refrigerate it until you are ready to serve. Simply heat it up and continue for a quick meal!)

To serve, put rice noodles, sprouts, basil, green onions, peppers, and whatever else you like in the serving bowls and carefully ladle the super hot broth over. The broth will slightly "cook" the vegetables in the bowl, which is why it is important that it is hot. Garnish with hoison sauce, a squeeze of lime, and Sriracha, and enjoy!

Pile ingredients on a platter for a fabulous presentation!

*If you wanna go all out, replace the 5-Spice Powder with 2 cinnamon sticks, 2 whole star anise pods, 4 cloves, and about an inch of fresh ginger, coarsely sliced.

**Prepare noodles according to package directions. For best results, time the rice noodles so that they are hot when you add them to your bowl. For convenience, you may cook them, drain them, then keep them in a pot of cool water until ready to use.

Tips:

- Use big serving bowls so you can cram more veggies in without cooling the soup too much.
- To make things even easier, keep a stock paste on hand in the fridge. You will always have instant stock in a flash.
- This recipe can be easily doubled. Just double all the ingredients, and follow the same cooking times.

Paper-thin beef.

Ideas:

- Jeff and I like beef in our Pho. I get a steak and place it in the freezer when I start cooking. When it is firm, I use a sharp knife to make paper-thin slices (against the grain). Place the raw beef in the bowl with the veggies, and the broth will cook them perfectly.
- Tofu is a great addition! Slice it thin. For best results, press the excess water out first.
- Plan ahead and make a big batch of broth for the freezer. When cooled, divide the broth into individual servings and freeze! You can have Pho in a snap anytime.
- Chicken wings make a great addition to the recipe. Toss a few in with the onions and garlic and cook with the broth. Just remember to remove and save them before discarding the solids. Place the cooked wings in the serving bowls.