food to glow

If you thought pho was for restaurants or weekend stove duty, think again. This vegan, vegetable-filled soup is made in the time it takes for a takeaway delivery. Use the recommended edamame noodles for even more filling protein. Make double the stock and freeze some for another time. You’ll be glad that you did.

The first time I ate Vietnamese food, made by Vietnamese chefs, was about five or six years ago in London. I know it’s not “proper” proper, but I believe it was probably as authentic as we would get without flying nearly 7,000 miles. Less tiring. And cooler, too.

Me being me I researched this two-hour slot in our schedule in excruciating detail. Actually all London meals were thoroughly planned: menus were downloaded, recommendations elicited on Twitter, walking directions and  Tube stations and stops were memorised. But when we got to where I had carefully selected, it was shut for a funeral. You can’t be mad about that of course, but we were left standing there, the tables, chairs and menus all tantalisingly on view through the lacy curtain, our stomachs ready for spicy slurpy food. I might have knocked my head against the door in a childish way. 🙂

Disappointed, we wandered further into Soho and soon spied a small queue outside a tatty frontage. Never wanting to be left out we wandered over to see why they were queueing (this being pre-cleaned up Soho, you couldn’t really be sure it was for something entirely legal, or indeed food). As we approached we saw that the inside was obscured not by lacy curtains but by steam. A young couple exited, wreathed in smiles and bringing with them the distinctive humid aroma of star anise and rich broth. Without a word we joined the orderly line and pressed ourselves against the cold wall to wait our turn.

Soon the three of us were in possession of a small rickety table and an embarrassing number of dishes. We just kept ordering.

I can’t quite remember the names of the dishes, but all delighted. A bowl and plate were standouts – the pho and the bánh xèo (sizzling savoury cake). As we crunched and slurped our way through this visual and taste feast – so many colours and textures – I almost couldn’t wait to get home to have a bash myself.

Since that time I have mostly relied on the few Vietnamese restaurants in Edinburgh rather than my own kitchen to get my fix of this heady, light and healthy cuisine. Especially the pho (pronounced, of course,”fuh”).

One sticking point for homemade is the broth. A proper broth takes absolute ages to achieve the body and depth that makes proper pho a real standout. Most of us don’t have time for that. Over the years I have, if not perfected my veggie broth, then refined it. Deepened it. Below I tell you how.

If you aren’t familiar with pho it is pretty much the national dish of Vietnam, so I really have no business telling you how to make it. But it really is too good not to share, even if a Vietnamese mama or chef would I’m sure scorn my 30 minute-ish effort. It is a most heavenly broth flavoured with singed spices and base vegetables then simmered before straining over cooked rice noodles and fresh herbs. Authentically it should include thinly sliced raw beef and loads of beansprouts. I do neither. Beansprouts and red meat are not really my friends these days. I have however made it a bit British by adding fresh lemon verbena instead of coriander/cilantro, and it really works and is a great option for those who can’t stand coriander. But use the coriander if that’s what you have and like. I like it too, but just didn’t have any for the photos. So, I’m not that much of a planner. 🙂

What restaurant favourite do you make – or like me try to make – at home?

Other Vietnamese-style recipes on Food To Glow:

Marinated Mushroom Bahn Mi

Bánh xèo – Over-stuffed Vietnamese Savoury Crepes

and my older, longer version of this recipe, A Really Useful Asian Broth

***I have loads and loads more southeast-Asian dishes in my Food To Glow recipe index for you to peruse.***

Slurpy Asian soups from fellow food writers:

Japanese Miso, Kale and Tofu Soup

Chicken Ramen 

Asian Kale, Noodle Coconut Broth

Grilled Tofu, Bok Choy and Soba Noodle Soup

Vietnamese-inspired Noodle Soup (not a pho)

Super Simple Noodle Soup For Every Season

Hot and Sour Mushroom and Tofu Soup

Keep In Touch!

You can also find me on:

Instagram – behind the scenes with my recipe development (triumphs and tragedies!) and mini, Instagram-only recipes;

Twitter – tweeting on health, nutrition and global news, as well as sharing other bloggers’ content;

Facebook – posting on the latest nutrition and food stories, as well as sharing recipe links; 

Pinterest – loads of boards on food, travel, food writing, blogging, health and novel ingredients;

Huffington Post – writing bespoke recipes and opinion pieces on my own Huff Post blog