Cook time: 45 minutes
couple, family
Pho (pronounced like fah or fuh) is a fragrant Vietnamese noodle soup. Tom fell in love with this dish and it became his late-night post-work dinner while he was living in Toronto and working as a chef.
*Ginger and coriander are shared ingredients, use half of each for this dish.
^denotes a staple item, not provided by Green Dinner Table.
Mince the ginger.
Peel and roughly dice the onion.
Peel and roughly chop the garlic.
Place the onion, garlic and ginger in a pot with the water and the pho spices. Cover and simmer for 20 minutes.
Remove the tofu from the packet and pat dry.
Bring a large pot of water to boil with a little salt.
Very roughly chop the coriander stalk and leaves into large 5 cm pieces.
Remove the Thai basil leaves from any large stalks (a little stalk is fine).
Thinly slice the spring onions.
Slice the chili.
Cut the tofu into 1 to 2 cm cubes and toss with cornflour. Place the coated tofu in a sieve (over the sink) and shake off the excess cornflour.
Strain the broth into a bowl. Keep the stock! The onion and garlic can be added back in.
Add the soy sauce to the stock along with a little salt. You want the broth to be quite salty as it will mellow once everything else is added.
Heat a large frypan with a splash of oil.
Once hot, cook the tofu for about 5 minutes, turning regularly until crispy. Place on a paper towel and season well with the salt and peppers mix.
While the tofu is frying, cook the noodles in boiling water for 5 to 6 minutes or until tender, stirring regularly.
Once the noodles are cooked, strain and place in a serving bowl. Pour over broth, top with coriander, Vietnamese mint, spring onions, chili, bean sprouts and tofu. Dig in!
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