Ingredients
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1 tablespoon canola oil
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½ cup chopped shallots (white part)
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2 medium carrots, peeled and sliced thinly
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1 tablespoon grated fresh ginger
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1 teaspoon ground turmeric
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1 teaspoon ground coriander
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1 teaspoon salt
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2 cups vegetable broth
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¼ cup reduced sodium chicken broth
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1 tablespoon fish sauce
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1 teaspoon sugar
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2 tablespoons soy sauce
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2 large eggs, beaten lightly
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1 bunch green onions, trimmed and cut into 1-inch pieces
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1 pound rice vermicelli noodles (or substitute gluten-free noodles if desired)
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Optional: 1-2 scallions, chopped
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Optional: sesame seeds, chopped for garnish
Directions
Sub-Title: The Essence of Vietnamese Flavor in One Dish
Description: This vegetable pho recipe is a perfect blend of traditional Vietnamese flavors and ingredients that will satisfy your cravings for authenticity. It’s also easy enough for beginners to follow along, so you can cook like a pro without any worries!
Ingredients:
– 1 tablespoon canola oil
– ½ cup chopped shallots (white part)
– 2 medium carrots, peeled and sliced thinly
– 1 tablespoon grated fresh ginger
– 1 teaspoon ground turmeric
– 1 teaspoon ground coriander
– 1 teaspoon salt
– 2 cups vegetable broth
– ¼ cup reduced sodium chicken broth
– 1 tablespoon fish sauce
– 1 teaspoon sugar
– 2 tablespoons soy sauce
– 2 large eggs, beaten lightly
– 1 bunch green onions, trimmed and cut into 1-inch pieces
– 1 pound rice vermicelli noodles (or substitute gluten-free noodles if desired)
– Optional: 1-2 scallions, chopped
– Optional: sesame seeds, chopped for garnish
Instructions:
1. In a medium saucepan over medium heat, add the canola oil and shallot. Sauté until translucent, about 3 minutes.
2. Add the carrots, ginger, and garlic. Cook for another minute or two until tender.
3. Stir in the turmeric, coriander, and salt. Cook for another minute or two, stirring constantly.
4. Gradually whisk in the vegetable broth, chicken broth, fish sauce, sugar, soy sauce, and egg. Bring the mixture to a boil over high heat, then immediately reduce the heat to low. Simmer for 5-10 minutes, stirring occasionally, until the sauce has thickened slightly.
5. Meanwhile, fry the green onions in a nonstick pan over medium heat. If using scallions instead, saute them in the same manner.
6. When the sauce is ready, turn off the heat and remove from the heat source. Gently stir in the noodles and allow them to sit for a few minutes to soften before serving.
7. To serve, place a bowl of hot water on the table. Divide the noodles among individual serving bowls, then top each portion with the remaining sauce. Sprinkle with green onion and/or scallion, if using, as well as the optional sesame seeds for decoration. Serve immediately while still warm.
Note: If making ahead, let the noodles sit in their own liquid after they have cooled down to room temperature. Cover the container tightly and store in the refrigerator for up to 3 days. Before serving, bring the noodles back to room temperature and continue with the recipe.
This recipe serves 4 people as an appetizer or main course. It’s suitable for both vegetarians and those who enjoy a spicy kick. The recipe is moderately challenging due to the need to properly prepare and combine the various ingredients, but overall, it’s manageable even for beginner cooks.
Nutrition Facts per serving (based on 1 cup of noodles):
Calories: 385
Total Fat: 7.5g
Saturated Fat: 0.7g
Trans Fat: 0g
Cholesterol: 3mg
Sodium: 430mg
Potassium: 288mg
Total Carbohydrate: 44.5g
Dietary Fiber: 12.5g
Sugars: 2.5g
Protein: 10.5g
Preparation Time: 10-15 minutes
Cooking Time: 5-10 minutes
Total Time: 15-25 minutes
Steps
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1
Done
|
In a medium saucepan over medium heat, add the canola oil and shallot. Sauté until translucent, about 3 minutes. |
|
2
Done
|
Add the carrots, ginger, and garlic. Cook for another minute or two until tender. |
|
3
Done
|
Stir in the turmeric, coriander, and salt. Cook for another minute or two, stirring constantly. |
|
4
Done
|
Gradually whisk in the vegetable broth, chicken broth, fish sauce, sugar, soy sauce, and egg. Bring the mixture to a boil over high heat, then immediately reduce the heat to low. Simmer for 5-10 minutes, stirring occasionally, until the sauce has thickened slightly. |
|
5
Done
|
Meanwhile, fry the green onions in a nonstick pan over medium heat. If using scallions instead, saute them in the same manner. |
|
6
Done
|
When the sauce is ready, turn off the heat and remove from the heat source. Gently stir in the noodles and allow them to sit for a few minutes to soften before serving. |
|
7
Done
|
To serve, place a bowl of hot water on the table. Divide the noodles among individual serving bowls, then top each portion with the remaining sauce. Sprinkle with green onion and/or scallion, if using, as well as the optional sesame seeds for decoration. Serve immediately while still warm. |
|
8
Done
|
7.5g |
|
9
Done
|
0.7g |
|
10
Done
|
44.5g |
|
11
Done
|
12.5g |
|
12
Done
|
2.5g |
|
13
Done
|
10.5g |
