On cold autumn days there is nothing I want more than to warm myself up with a nice warm, hearty soup!
There is something very comforting about soups, don’t you think? Today I decided to make this delicious Vietnamese Phở, which is actually more commonly eaten for breakfast in Vitenam.
The dish is served around every street corner in the country, as many people actually eat their breakfast out before they go to work.
But this noodle broth soup is just as delicious to enjoy for dinner, I promise! 😉
- 2 l / 8 1/2 cups vegetable broth
- 1 yellow onion
- 4 garlic cloves
- 2 cm / 1 inch fresh ginger
- 3 whole star anise
- 3 whole cloves
- 1 cinnamon stick
- salt, to taste
- rice noodles for 4 ppl
- 250 g button mushrooms, sliced
- 1 package tofu, diced
- 2 tbsp soy sauce
- 2 red chilis, sliced
- red pepper flakes, to taste
- Cut the onion in quarters, chop garlic and slice ginger.
- Pour broth into a large pot, add onion, garlic, ginger, star anise, cloves and the cinnamon stick, cover and bring to a boil. Lower the heat and let simmer for 20–30 minutes.
- In the meantime, cook the noodles according to the instructions on the package and set aside. Fry mushrooms and tofu in a little bit of oil, add salt and pepper to taste and set aside.
- Remove the broth from the heat and stir in the soy sauce. Pour into bowls and serve with rice noodles, tofu, mushrooms, sprouts, coriander, peanuts, chili and red pepper flakes. Add salt to taste.