Equipment
Ingredients
Broth Aromatics
- 1 yellow onion, halved, skin on
- 50 g fresh ginger, halved lengthwise
- 3 star anise
- 1 cinnamon stick
- 4 whole cloves
Broth Base
- 2000 ml vegetable broth, low sodium preferred
- 30 ml soy sauce
- 15 g brown sugar
Vegetables and Protein
- 150 g carrot, peeled and julienned
- 150 g turnip, peeled and julienned
- 200 g broccoli, cut into small florets
- 200 g firm tofu, pressed and cubed
Noodles and Garnish
- 250 g rice noodles, dry, flat pho noodles preferred
- 100 g mung bean sprouts
- 15 g fresh cilantro, roughly chopped
- 15 g thai basil, leaves picked
- 1 lime, cut into wedges
Nutrition (per serving)
Method
Place the onion halves and ginger cut-side down in a dry large stockpot over medium-high heat. Char them for 5 minutes until heavily blackened. This is essential for the authentic smoky flavor.
Reduce the heat to medium. Add the star anise, cinnamon stick, and whole cloves to the pot. Toast the spices dry with the aromatics for 2 minutes until highly fragrant.
Pour the vegetable broth into the pot. Stir in the soy sauce and brown sugar. Bring to a boil, then reduce the heat to maintain a gentle simmer at roughly 90°C/195°F. Cover and let the broth infuse for 45 minutes.
While the broth simmers, place the broccoli florets in a steamer basket set over an inch of boiling water. Cover and steam for 4 minutes until tender-crisp. Remove from heat and set aside.
Bring a separate medium pot of water to a boil. Cook the rice noodles according to package instructions. Drain and immediately rinse under cold water to stop the cooking process and prevent sticking.
Carefully pour the finished broth through a fine mesh strainer into a clean pot or large bowl, discarding the solid aromatics. Return the clear broth to the stove over high heat and bring it back to a rolling boil.
Add the julienned carrots and turnips to the boiling broth. Blanch them in the broth for 2 minutes just to soften their raw bite.
Divide the cooked noodles, steamed broccoli, and cubed tofu equally among four large, deep serving bowls.
Using tongs, portion the carrots and turnips from the broth into the bowls. Ladle the boiling hot broth generously over the noodles and vegetables.
Serve immediately. Provide a communal platter with the mung bean sprouts, fresh cilantro, Thai basil, and lime wedges so diners can garnish their bowls to taste.
Chef's Notes
- To ensure a clear broth, avoid boiling the liquid vigorously during the 45-minute infusion period; a gentle simmer prevents clouding.
- Do not cook the noodles directly in the pho broth. The starch from the noodles will thicken the broth and ruin its delicate, clear consistency.
- If you want extra protein and texture, briefly pan-fry the tofu cubes in a dash of oil before assembling the bowls.
- For maximum flavor extraction, lightly crush the toasted spices with a mortar and pestle or the flat side of your knife before simmering.
Storage
Refrigerator: 4 days — Store the broth, noodles, and vegetables in separate airtight containers.
Freezer: 3 months — Only the broth should be frozen. Do not freeze the noodles, broccoli, or fresh garnishes.
Reheating: Reheat broth on the stove until boiling. Reheat noodles quickly by pouring hot water over them before assembling the bowls.
