This week I’m bringing you a taste of Vietnam with my warming Pho Soup. I love Pho it’s pretty much a staple for me in the winter.
I’ve added star anise and cinnamon to the broth to pack in that spicy heat we crave on a cold winter’s night. Don’t get me wrong, this is also perfect for summer time – the Vietnamese have Pho all year round (and I’m pretty sure it’s warmer there than it is in rainy London), and is often enjoyed as street food.
This beautiful vegetarian version uses carrots as opposed to traditional noodles to pack in some extra vitamin goodness (and to help you see in the dark!)
Looking for something similar? My Thai Coconut Prawn Soup is the real deal.
Ready in 35 minutes
Good For Dinner Party
Heat the oil or butter in a pan, throw in the garlic and ginger and cook for 30 seconds, then throw in the mushrooms and stir-fry for 2 minutes. Pour over the stock, tamari, star anise and cinnamon stick and bring to a boil. Reduce the heat and simmer for 10 minutes.
Throw the carrots into the soup to cook for a further 7 minutes while you prepare the eggs.
In a separate pan half-filled with boiling water, gently lower in the eggs one by one and boil for 5 minutes for runny yolks and 9 minutes for hard-boiled. Drain and hold the eggs under cold running water to stop them cooking any longer and to cool them enough to peel. Peel under cold running water.
Ladle the soup into two bowls, slice the eggs in half and place on top of the soup. Throw the chilli over the soup to serve.
When you come across the cinnamon stick or star anise, remove them: they are there to add flavour to the soup but not to be eaten.