Vegetarian Pho with Courgette Noodles

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I had to practically sit on my hands not to do a punny title, because ‘pho’ is a total gift to those with a love of terrible puns. If you read it as written, you’ve got classics such as ‘pho my god’, ‘pho way’ etc. If you go pho-netically with ‘fuh’, you can go down an enjoyably unsavoury avenue.

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Anyway. The point is, I really love pho, but it can be hard to find a decent vegetarian option. When Nam on Old Compton Street closed for good last year, I also closed my heart to a decent bowl of veggie pho. I traipsed hopefully to other Soho Pho (Sopho) establishments, but none of them hit the spot. Also, I frittered away all my cash on Christmas presents, so homemade (phomemade? I’m really sorry, I can’t stop) was the way to go.

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I found the process of making the broth extremely soothing. Something about cooking this kind of food feels like it’s good for your soul. I recommend gathering and prepping all your ingredients in advance in a nice orderly way, and keeping counters clear for full relaxing benefits. I swapped in courgette for the noodle part, because I’m on a ludicrously cliched January health kick, but you should do as you wish. I was also going to boil an egg and pop it in too, but I decided against it, but the egg still snuck into the photos.

Forgive the slightly rubbish pics, my DSLR is in Sussex, so these are phone photos! Pho-tos.Ā image3

For the Broth
1 white onion, peeled and quartered
2 garlic cloves, quartered
1 cinnamon stick
2 cloves
1 litre vegetable stock
1.5 tbsp soy sauce

For the Noodles
1 courgette
1 Portobello mushroom
1/2 red pepper
1 tbsp butter

Garnish
Bean sprouts
Mint/Thai basil
Chili
Lime

1. Heat the onion, garlic and spices in a dry pan over a medium-high heat until the veg begins to char.

2. Add stock and soy sauce and bring to a boil. Cover and heat on medium-low for 25 minutes.

3. Spiralize the courgette, dry it and salt it, then pan fry in a little butter until it begins to soften. Place in your serving bowl, along with the sliced red pepper.

4. Slice the Portobello mushroom and pan fry in the courgette pan with leftover butter until it softens, then add to the noodle bowl.

5. Strain the broth then pour it over the top of the noodles, before serving with the plate of garnishes.

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