Spiced Coconut Pho 🍜🥥✨

 New Pho Recipe: Spiced Coconut Pho 🍜🥥✨

Ingredients:

• For the broth:

  • 8 cups chicken, beef, or vegetable stock
  • 1 can (400ml) coconut milk
  • 1 large onion, halved
  • 1 2-inch piece of ginger, sliced
  • 2 star anise
  • 4 whole cloves
  • 1 cinnamon stick
  • 1 tsp coriander seeds
  • 2 tbsp fish sauce (or soy sauce for a vegan option)
  • 1 tbsp brown sugar

• For the noodles and protein:

  • 200g flat rice noodles
  • 200g thinly sliced beef, chicken, tofu, or mushrooms

• For the toppings:

  • Fresh bean sprouts
  • Thai basil or cilantro
  • Sliced red chilies
  • Lime wedges
  • Thinly sliced onion or green onions
  • Hoisin sauce (optional)
  • Sriracha (optional)

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Instructions:

1. Prepare the broth:

   • In a large pot, dry-roast onion and ginger until charred for a smoky flavor.
   • Add stock, coconut milk, star anise, cloves, cinnamon stick, and coriander seeds.
   • Bring to a boil, then reduce heat and simmer for 30 minutes.
   • Strain the broth to remove spices and aromatics. Return the broth to the pot.

2. Cook the protein and noodles:

   • If using beef or chicken, thinly slice it against the grain. For tofu or mushrooms, slice into bite-sized pieces.
   • Cook rice noodles according to package instructions. Drain and set aside.

3. Assemble the Pho bowls:

   • Divide the cooked noodles into bowls.
   • Arrange raw protein slices (if using thin beef or chicken) on top of the noodles; the hot broth will cook them. For tofu or mushrooms, add them directly to the bowl.

4. Finish with broth:

   • Ladle the hot, fragrant broth over the noodles and protein.

5. Add toppings:

   • Garnish with bean sprouts, Thai basil, cilantro, red chilies, and onions.
   • Serve with lime wedges, hoisin sauce, and sriracha on the side for customization.

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Optional Variations:

• Add bok choy, spinach, or other greens for extra nutrition.
• Use spiralized zucchini or kelp noodles for a low-carb option.

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