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Tuesday, April 19, 2011

Pho


What You'll Need:
Broth:
8 c. chicken stock
1/2 tsp fresh ground fennel
1/8 tsp (a little less) ground cinnamon
1/4 tsp garlic powder
1/4 tsp ground black pepper
1/2" fresh ginger root, peeled
2 small pinches of clove powder, or 2 whole cloves
3/4 tsp sugar
3/4 tsp salt
1 tsp oyster sauce
1/4 c. white onion, chopped


Veggies:
1 pack baby bella mushrooms  (pre-packaged and sliced)
1 (12 oz) pack firm tofu (drained and patted dry), cut into 1/2" cubes
1tbsp olive oil
1tbsp soy sauce



Noodles:
1 package (thin or flat) rice noodles




What to Do:
For the Broth:
In a medium sized pot, boil the chicken broth, fennel, cinnamon, garlic powder, black pepper, ginger root, clove, sugar and salt together.  After the broth is at a full boil for about 5 minutes, add the chopped onion and stir in the oyster sauce.  Reduce the heat so the broth cooks at a fast simmer; continue to cook until onions are translucent.  Once the onions are cooked all the way through, removed the ginger root (and whole cloves, if you used them).


While the broth is cooking:
Heat a frying pan on med to med-high heat with about 1 tbsp of oil and 1 tbs soy sauce. Saute the mushrooms and tofu for approximately 10 minutes, or until the tofu is golden brown. 



For the Noodles:
Prepare as directed on the package



Keep the broth, noodles and mushroom/tofu mix separate until you are ready to eat. Garnish with fresh bean sprouts and/or fresh cilantro.



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