Name: Tofu pho
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4
Ingredients: 1.5 litre (6 cups) vegetable stock; 1 whole dried star anise; 1 cinnamon stick; 3 piece fresh ginger, peeled, halved; 1 tablespoon light soy sauce; 1 teaspoon brown sugar; 200 gram wide rice stick noodles; 350 gram firm tofu, cut into 1.5 cm cubes; 1 cup coriander leaves; 1 cup mint leaves; 1 cup bean sprouts, rinsed; 2 fresh small red chillies, thinly sliced diagonally; 2 green onions, thinly sliced; 1 lime or lemon, cut into wedges

Ingredients

1.5 litre (6 cups) vegetable stock

1 whole dried star anise

1 cinnamon stick

3 piece fresh ginger, peeled, halved

1 tablespoon light soy sauce

1 teaspoon brown sugar

200 gram wide rice stick noodles

350 gram firm tofu, cut into 1.5 cm cubes

1 cup coriander leaves

1 cup mint leaves

1 cup bean sprouts, rinsed

2 fresh small red chillies, thinly sliced diagonally

2 green onions, thinly sliced

1 lime or lemon, cut into wedges

Method

1.Place stock, star anise, cinnamon stick, ginger, soy sauce and brown sugar in a medium saucepan over high heat. Cover; bring to the boil. Reduce heat and simmer, covered, for 5 minutes.

2.Meanwhile, soak noodles in boiling water in a large heatproof bowl for 10 minutes: stir noodles to separate strands, then drain.

3.Add tofu to stock: simmer for 5 minutes. Divide noodles among serving bowls. Ladle hot stock and tofu over noodles (discard spices). Top with herbs, sprouts, chilli and onion. Serve with lime or lemon wedges.

Pho is Vietnamese soup. Use Vietnamese mint and Thai basil if available. Make ahead Cook stock mixture the day before; keep, covered, in the fridge.
Note

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Ingredients

Method

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