Ingredients
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2 pounds sweet potatoes, peeled and cut into chunks
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1 onion, chopped fine
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3 stalks celery, chopped fine
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3 cloves garlic, minced
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3 tablespoons fish sauce
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1 teaspoon sugar
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1/2 teaspoon ground cumin
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1/2 teaspoon ground coriander
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1/2 teaspoon ground turmeric
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1 quart vegetable broth (can be homemade or store-bought)
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1 cup cooked white rice or noodles (preferably whole grain)
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1 bunch fresh basil leaves, roughly torn
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1/2 cup slivered almonds, toasted and crumbled
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Salt and pepper to taste
Directions
Subtitle: A Traditional Vietnamese Dish Reinvented
Description: This recipe is inspired by traditional pho but instead uses sweet potatoes as its base. The result is a delicious and healthier alternative that still retains the essence of the original.
Ingredients:
– 2 pounds sweet potatoes, peeled and cut into chunks
– 1 onion, chopped fine
– 3 stalks celery, chopped fine
– 3 cloves garlic, minced
– 3 tablespoons fish sauce
– 1 teaspoon sugar
– 1/2 teaspoon ground cumin
– 1/2 teaspoon ground coriander
– 1/2 teaspoon ground turmeric
– 1 quart vegetable broth (can be homemade or store-bought)
– 1 cup cooked white rice or noodles (preferably whole grain)
– 1 bunch fresh basil leaves, roughly torn
– 1/2 cup slivered almonds, toasted and crumbled
– Salt and pepper to taste
Instructions:
1. Bring the water to a boil in a large pot over high heat. Add the sweet potatoes and boil until tender when pierced with a fork. Drain the sweet potatoes and set aside.
2. In a medium saucepan, saute the onions, celery, and garlic until softened. Stir in the fish sauce, sugar, spices, and vegetable broth. Bring to a simmer, reduce the heat to low, and cook for 20 minutes.
3. Meanwhile, bring the rice or noodles to a boil according to package directions. Drain and rinse under cold running water before serving.
4. When the sweet potatoes are cool enough to handle, puree them using a blender or food processor. Return the purée to the boiling soup mixture and stir well to combine. Simmer gently until heated through.
5. To serve, divide the soup among bowls and top each portion with a scoop of cooked rice or noodles. Garnish with the basil leaves and crumbled almonds, and season with salt and pepper if desired.
Difficulty Level: Easy
Serving: 4 servings
Nutrition Information:
– Calories per serving: 390
– Total Fat: 12 g
– Cholesterol: 1 mg
– Sodium: 180 mg
– Carbohydrate: 58 g
– Protein: 11 g
– Vitamin A: 2% Daily Value
– Vitamin C: 1% Daily Value
– Iron: 8% Daily Value
Total Time Needed: 45 minutes
Note: Adjust the recipe to your liking. For example, you can use different types of vegetables or herbs, such as carrots, red bell peppers, jalapeños, green onions, and cilantro.
Steps
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1
Done
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Bring the water to a boil in a large pot over high heat. Add the sweet potatoes and boil until tender when pierced with a fork. Drain the sweet potatoes and set aside. |
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2
Done
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In a medium saucepan, saute the onions, celery, and garlic until softened. Stir in the fish sauce, sugar, spices, and vegetable broth. Bring to a simmer, reduce the heat to low, and cook for 20 minutes. |
|
3
Done
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Meanwhile, bring the rice or noodles to a boil according to package directions. Drain and rinse under cold running water before serving. |
|
4
Done
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When the sweet potatoes are cool enough to handle, puree them using a blender or food processor. Return the purée to the boiling soup mixture and stir well to combine. Simmer gently until heated through. |
|
5
Done
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To serve, divide the soup among bowls and top each portion with a scoop of cooked rice or noodles. Garnish with the basil leaves and crumbled almonds, and season with salt and pepper if desired. |
