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Ingredientes
- 4 med onions as follows two unpeeled and quartered two thinly sliced
- 2 piece ginger root (4-inch) halved lengthwise
- 6 x star anise
- 4 whl cloves
- 6 x black peppercorns
- 5 quart homemade chicken stock or possibly canned chicken broth
- 1/3 c. nuoc mam (fish sauce)
- 5 Tbsp. sugar
- 3 Tbsp. kosher salt or possibly less
- 1 lrg - bunch cilantro coarsely minced
- 1/2 c. narrow strips Thai basil or possibly holy basil or possibly sage
- 1/4 c. minced Thai chilies or possibly serrano chilies
- 12 x cilantro leaves chiffonade
- 8 med scallions trim, thinly slice
- 2 lb rice stick noodles (1/8-in wide) soaked in hot water for twenty mins liquid removed
- 1/2 lb mung bean or possibly other large sprouts
- 2 x limes each cut into six wedges
Direcciones
- Heat a large frying pan over high heat. Place the quartered onions and the ginger cut side down in the pan. Cook till beginning to blacken, about 10 min. Remove the ginger and reserve. Turn the onions and blacken the other side. Remove the pan from the heat. Rinse the onions and the ginger. Wrap the star anise, cloves, and peppercorns in cheesecloth and tie with a piece of string. In a medium stockpot, bring the stock to a boil. Add in the charred onions and ginger, the spice bag, the nuoc mam, and the sugar. Lower the heat. Simmer for 40 min.
- With a slotted spoon, remove the vegetables from the stock. Remove the spice bag.
- Line a sieve with a damp cloth and strain the broth. Return to the pot. Stir in the salt, sliced onions, 1/2 c. cilantro, 3 Tbsp. basil, 2 tsp. chilies, and the sliced cilantro, if using. Let sit for 15 min. The soup can be made ahead to this point and be refrigerated for up to 4 days. If a very rich, homemade stock has been used, the soup can be served chilled as a gelled soup with all the accompaniments (except the noodles and sprouts) which would go with the warm soup for guests to take at will, although the soup is good without them. Add in half of the scallions before chilling if serving cool.
- If the soup has been refrigerated and is to be served warm, reheat. If serving as a warm main course, in a large pot of boiling water, cook the noodles for 2 to 3 min. Drain. For ease of eating, you can break the noodles in half.
- For a main course, divide the noodles proportionately among 6 bowls. Pour about 2-1/2 c. broth into each bowl. Sprinkle with the sprouts. Pass the remaining chilies, cilantro, onions, scallions, and basil in bowls at the table, along with the lime wedges.
- Serves 12-16 without noodles, 6 with noodles.
- NOTES : This is a quick way to Pho heaven, and ideal for those who do not like beef. Barbara Kafka advises: "Cilantro is not a misprint for cilantro. It is a very different looking herb, rather rubbery with oval leaves. It is used in Haitian as well as Vietnamese and Thai cooking and can be found in Caribbean and Asian markets".
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 551g | |
| Recipe makes 12 servings | |
| Calories 524 | |
| Calories from Fat 50 | 10% |
| Total Fat 5.62g | 7% |
| Saturated Fat 1.51g | 6% |
| Trans Fat 0.0g | |
| Cholesterol 12mg | 4% |
| Sodium 2326mg | 97% |
| Potassium 821mg | 23% |
| Total Carbs 96.16g | 26% |
| Dietary Fiber 5.0g | 17% |
| Sugars 14.6g | 10% |
| Protein 20.51g | 33% |
