{"id":4236,"date":"2015-03-13T11:05:21","date_gmt":"2015-03-13T15:05:21","guid":{"rendered":"http:\/\/mimbly.com\/wordpress\/?p=4236"},"modified":"2015-03-13T11:05:21","modified_gmt":"2015-03-13T15:05:21","slug":"how-to-make-vegetarian-pho-without-a-recipe-from-food52","status":"publish","type":"post","link":"https:\/\/mimbly.com\/wordpress\/2015\/03\/13\/how-to-make-vegetarian-pho-without-a-recipe-from-food52\/","title":{"rendered":"How to Make Vegetarian Ph\u1edf Without a Recipe from food52"},"content":{"rendered":"

\"1\"<\/a>Ph\u1edf is a soup you stick your face in before you eat. You can\u2019t help but smell it: mellow onion, all those spices, zesty lime, and hits from just-relaxed herbs all steaming up together. It simultaneo\u00a0usly nestles you underneath your blankets<\/a>\u00a0and ships you to the street markets of Hanoi.<\/p>\n

Having so many flavors at work in one soup\u00a0means you have a lot to tinker with. First, there\u2019s the broth: Classically, it\u2019s beef- or chicken-based, but you can get an equally robust (and vegan) broth by taking some traditional broth\u00a0ingredients, which you likely already have in your pantry, to the oven or stove beforehand. Plus, by using your nose, you can adjust the spice components of your broth before it gets to simmering, so you know you\u2019ll like the final flavor. And we hope you really like it, because this broth is something to have on hand for the week, to carry\u00a0whatever miscellaneous vegetables need using up.<\/p>\n

In addition to the wide array of vegetables that fit into this soup, there are noodles, proteins, and umpteen garnishes to dabble in. Stir in as many or as few as you want, or let each person choose their own (a ph\u1edf bar!). A\u00a0few slurps, with all the textures of the mix-ins and that anchor of abroth, and you\u2019ll feel good, fortified. Here’s how to do it:<\/strong><\/p>\n

1. Scorch. <\/strong>Cut an onion and 2 pieces of ginger in half; the peel can stay on. Using tongs, place the pieces of onion and ginger directly over the flame of your gas stove, one by one. Hold them there for 3 to 4 minutes, turning every so often so all the\u00a0sides get black. It might look as if you\u2019re making onion s\u2019mores (which sound horrible) — but there\u2019s a good reason you\u2019re going there: Charring the aromatics gives them a smokiness and a nice, mellow sweetness.<\/p>\n

If this indoor campfire sounds treacherous, you could also broil the onion and ginger in the oven for 3 to 4 minutes on each side. You could also skip the charring step entirely and proceed to step two using\u00a0chopped raw onion and ginger, though the broth won\u2019t end up quite as sweet and soothing.<\/p>\n

2. Make the broth.<\/strong> Put the onion and ginger in a soup pot with 6 or so cups of water. Next come the spices. Measure a cupped palmful (or a tablespoon) each of fennel seeds, coriander seeds, and peppercorns, and add them to a little bowl. Throw in a few cardamom pods, star anise, cloves, and cinnamon sticks. Smell the mixture: Do you like how it smells? Do you want to eat a soup that tastes like that? Into the soup pot they go. Are you not getting enough fennel, or do you want more of another spice? Add a bit more, smell to make sure it smells like what you want, then add the spices to the pot. Throw in a pinch of salt.<\/p>\n

3. Simmer.<\/strong> Bring the mixture to a boil, and let it simmer, covered, for an hour.<\/p>\n

4. While you wait, prep your mix-ins.<\/strong> They may be a combination of:<\/p>\n