Vietnamese-Style Turmeric Ginger Pho with Rice Noodles and Tofu
Equipment
- Large pot
- Strainer
- Skillet
Ingredients
- 8 cups vegetable broth
- 1 large onion, halved
- 4 garlic cloves, smashed
- 3-inch piece fresh ginger, sliced
- 2-inch piece fresh turmeric, sliced
- 2 star anise pods
- 1 cinnamon stick
- 2 tbsp soy sauce
- 8 oz rice noodles
- 14 oz firm tofu, pressed and cubed
- 2 tbsp neutral oil
- For serving: 2 cups bean sprouts, 1 bunch fresh cilantro, lime wedges, 4 green onions sliced
Instructions
- Add the vegetable broth, onion, garlic, ginger, turmeric, star anise, and cinnamon stick to a large pot. Bring to a boil, then reduce heat and simmer for 25 minutes.
- Strain the broth into a clean pot and stir in the soy sauce. Keep warm over low heat.
- Cook the rice noodles according to package directions, then drain and divide among four bowls.
- Heat the neutral oil in a skillet over medium heat. Add the tofu cubes and cook until golden on all sides, about 6 to 8 minutes.
- Place tofu on top of the noodles in each bowl. Ladle hot broth over everything.
- Add bean sprouts, cilantro, green onions, and lime wedges to each bowl just before serving.
Notes
Press the tofu well before cubing so it browns evenly in the skillet. If the broth tastes too mild after simmering, add an extra splash of soy sauce rather than salt. The bean sprouts and lime are best added at the table so they stay crisp and fresh. Leftovers keep in the fridge for two days, but store the noodles and broth separately to prevent the noodles from soaking up too much liquid.
Course: Soup
Cuisine: Vietnamese
Equipment: Large pot, Strainer, Skillet
Cuisine: Vietnamese
Equipment: Large pot, Strainer, Skillet