Classic Pho

10 ingredients
8 steps

Ingredients

  • 1 recipe vegetarian pho broth
  • 3/4 pound wide rice noodles
  • 3 shallots, sliced paper-thin, separated into rings and soaked for 5 minutes in cold water, then drained and rinsed
  • 1/2 cup Asian or purple basil leaves, slivered
  • 4 scallions, chopped
  • 1 cup chopped cilantro
  • Several sprigs fresh mint
  • 2 cups mung bean sprouts
  • 2 to 4 bird or serrano chilies, finely chopped (to taste)
  • 3 to 4 limes, cut in wedges

Directions

  1. 1
    Have the broth at a simmer in a soup pot.
  2. 2
    Bring a large pot of water to a boil and add the noodles.
  3. 3
    Cook until just al dente, firm to the bite, following the timing instructions on the package (my wide noodles take about 5 minutes).
  4. 4
    Drain and divide among 6 large soup bowls.
  5. 5
    Ladle in a generous amount of hot broth.
  6. 6
    Sprinkle on half the cilantro, the shallots, half the basil leaves and the green onions.
  7. 7
    Pass the bean sprouts, chopped chilies, the remaining basil and cilantro, mint sprigs and the lime wedges.
  8. 8
    Serve with chopsticks for the noodles and soup spoons for the broth.

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