And belly loving soups like my Thai Red Lentil Coconut Squash Soup that I posted on Tuesday.
I don’t think I’ll ever reach a stage were I become fed up of oats, pumpkin or pancakes, it’s just never going to happen, but it’s nice to switch it up a bit ever so often. In between all the comfort food I was craving something a little more refreshing and so I finally got around to cooking up a Vegetarian Vietnamese Pho.
It’s a really simple dish that doesn’t require a whole lot of effort, there are just a number of components to look after. While I quickly whipped up all the toppings and add ins I left the broth to simmer away.
After an hour and half of simmering I thought I had nothing better to do than to strain it as you do so over with the pot to the colander in the sink I went….
Yep straight down the drain! I was having one of those mornings were nothing seems to go quite right and you seem to trip over your own feet at every opportunity! I laughed, there was no point in getting frustrated, it’s not like it had taken a hold lot of effort, it was just a test of my patience!
It was one of those…did I really just do something so stupid moments?!?
With all the toppings ready and set aside I got to making up the base once again!
I got their in the end and it was so worth it! It was just what I was after. Light and refreshing, easy on the tummy, packed full of flavour with a wonderful array of textures and an altogether incredible aroma.
Steamed cabbage, soba noodles, shredded cabbage, shitake mushrooms, spring onions, diced tofu, toasted peanuts…it had it all and more; a sprinkling of fresh chili gave it a wonderful kick.
Despite the kitchen disaster/stupidity it ended up being a fantastic success and one which I’ll definitely be repeating!
What’s the silliest thing you’ve ever done while cooking?
Vietnamese Vegetarian Pho
Servings – 1
Preparation Time – 10 minutes
Cooking Time – 1 hour 30 minutes
- 1/2 large onion
- 1 inch piece of ginger root peeled and sliced in half
- 1/2 tsp coriander seeds
- 2 cups (500ml) vegetable stock
- 1 tsp aminos
- 2 carrots peeled and chopped in to two or three pieces
- 1 clove
- 1 inch stick of cinnamon
- 1/4 block of tofu pressed, diced and sautéed or grilled
- 1/2 cup sautéed shitake mushrooms
- 1/2 cup shredded savoy cabbage steamed or sautéed
- 1/2 cup cooked buckwheat (soba) noodles
- 1/4 cup shredded carrot
- 1/3 cup beansprouts sautéed
- 1 tbsp diced spring onions
- 1/2 tbsp toasted peanuts
- 1/2 tbsp fresh coriander
- 1/4 tsp fresh chili diced
- Wedge of lime
- Add all broth ingredients to a pot, bring to the boil, reduce heat, cover and simmer for one hour. Strain and leave to simmer until ready to serve.
- While the broth is cooking you can cook your vegetables, noodles and tofu.
- Place cabbage and noodles into a bowl, pour over broth and lay toppings, carrot, mushrooms, beansprouts, spring onions and tofu on top. Sprinkle with coriander and toasted peanuts to serve. Squeeze in a little lime juice and leave a few extra toppings for adding in if you need a bit more filling!