| Prep: 20 mins | Cook: 45 mins | Difficulty: Moderate | Serves: 6 |
| kcal | fat | saturates | carbs |
| 350 | 10g | 1.5g | 58g |
| sugars | fibre | protein | salt |
| 8g | 5g | 10g | 2.5g |
There’s something deeply comforting about a warm bowl of soup, and the Vietnamese Coriander Pho Soup is a recipe that holds a special place in my heart. Having been raised in New Jersey, my culinary journey has always been intertwined with flavors that evoke a sense of home and tradition. While Italian-American dishes are my bread and butter, exploring recipes like this one brings a delightful twist to the dinner table, embracing global flavors while staying true to the essence of comfort cooking.
A Flavorful Fusion of Cultures
What draws me to the Vietnamese Coriander Pho Soup is its unique blend of aromatic spices and fresh herbs. The star anise and cinnamon stick, simmered gently in vegetable broth, give the soup a fragrant and slightly sweet depth that perfectly complements the savory notes from soy sauce and hoisin. The addition of fresh Vietnamese coriander, cilantro, and mint leaves at the end adds a refreshing burst of flavor that is both invigorating and grounding.
This recipe stands out not only for its taste but also for its health benefits. Packed with vegetables like shiitake mushrooms, baby bok choy, carrots, and bean sprouts, it’s a nutrient-dense meal. Shiitake mushrooms are known for their immune-boosting properties, while bok choy and carrots provide a rich source of vitamins and antioxidants. The vegetable broth acts as a light yet hearty base, making this soup a wholesome option for anyone looking to maintain a balanced diet.
Perfect Pairings and Variations
If you’re familiar with dishes like traditional Vietnamese Pho or Japanese Ramen, you’ll find that this recipe offers a similar comfort with its warm, brothy nature and customizable toppings. It pairs beautifully with a simple side salad or Vietnamese spring rolls, making for a complete and satisfying meal.
One of the joys of making this soup is its versatility. Feel free to add or substitute vegetables based on what you have on hand. Snow peas, bell peppers, or even a handful of spinach can be excellent additions. For those who enjoy a bit of heat, a dash of sriracha or chili paste at the end brings the perfect kick.
In a world where we often turn to food for comfort and connection, this soup is a delightful reminder of the warmth and joy that a well-crafted recipe can bring. Whether you’re making it for a family dinner or a quiet night in, the Vietnamese Coriander Pho Soup is sure to become a cherished part of your culinary repertoire.
What You’ll Need
- 1 tablespoon vegetable oil
- 1 large onion, thinly sliced
- 3 cloves garlic, minced
- 1-inch piece of ginger, peeled and sliced
- 8 cups vegetable broth
- 1/4 cup soy sauce
- 2 tablespoons hoisin sauce
- 2 tablespoons brown sugar
- 1 star anise
- 1 cinnamon stick
- 2 cups shiitake mushrooms, sliced
- 2 cups baby bok choy, chopped
- 1 cup carrots, julienned
- 1 cup bean sprouts
- 1 pound rice noodles
- 1 cup fresh Vietnamese coriander leaves (also known as rau răm)
- 1/2 cup fresh cilantro leaves
- 1/2 cup fresh mint leaves
- 2 limes, cut into wedges
- Sriracha or chili paste, for serving
- Salt and pepper, to taste
Method
Step One
Heat the vegetable oil in a large pot over medium heat. Add the thinly sliced onion, minced garlic, and sliced ginger. Sauté for about 5 minutes, until the onion is soft and translucent.
Step Two
Pour in the vegetable broth, soy sauce, hoisin sauce, and add the brown sugar. Stir to combine.
Step Three
Add the star anise and cinnamon stick to the pot. Bring the mixture to a boil, then reduce the heat and let it simmer for about 20 minutes to allow the flavors to meld together.
Step Four
Remove the star anise and cinnamon stick from the broth. Add the sliced shiitake mushrooms, chopped baby bok choy, and julienned carrots to the pot. Simmer for an additional 10 minutes until the vegetables are tender.
Step Five
While the broth is simmering, cook the rice noodles according to the package instructions. Drain and set aside.
Step Six
Add the cooked rice noodles to the broth. Stir in the bean sprouts, fresh Vietnamese coriander leaves, fresh cilantro leaves, and fresh mint leaves. Season with salt and pepper to taste.
Step Seven
Ladle the soup into bowls. Serve with lime wedges and a drizzle of Sriracha or your preferred chili paste on the side. Enjoy your Vietnamese Coriander Pho Soup!
