Vietnamese pho

A delicious mildly flavoured Vietnamese pho, Aru had made for dinner for us. It was just perfect for the chilly evening and the warm, tasty soup was all that I could relish with her. 

The recipe require little preparation and here is the detailed recipe for those of you who wish to give it a try. 

Vietnamese pho

Ingredients 

2 cloves

1 1/2 teaspoon coriander seed

1 green onion/leek

1 piece of ginger

2 cloves of garlic 

5-6 button mushrooms

2 eggs 

(if desired, you can add any meat preferred) 

Vegetable stock or Chicken stock- 4 cups 

2 cups of water 

Handful of flat rice noodles

Garnish (optional):

Slices chillies

Basil leaves

Coriander leaves

Spring onion

Mint leaves 

Bean sprouts 

Method 

*Cut the green onion into finger-long pieces and bruise them with the flat end of the knife. 

*Cut the ginger into pieces and smash them with the knife. 

*Chop the garlic into small pieces 

Slice the mushrooms and keep aside 

In a pot, toast the coriander seeds and cloves for 1-2 minutes. 

*Add in the green onion, garlic, and ginger and toast for about a minute. 

*Add in the stock and let it simmer. Once the flavours have incorporated, add in the water and let it simmer for some more time, then turn off heat. 

*Boil 2 eggs. 

*In a separate pan, cook the mushrooms in some oil and keep aside. 

*Boil and drain the noodles as per package instructions and set aside. 

*Chop up garnish as desired. 

*Strain the soup to separate the liquid, this will be the broth for the dis. 

*In two bowl, put the noodles and cooked mushrooms. Over this, pour in the broth. slice the eggs into two halves and top off the noodles with the eggs. 

*You may garnish the soup with any of the above mentioned ingredients, thinly sliced. 

*Serve hot.