Spicy Vegetarian Pho Recipe

I love Pho. I do. As a child, my mom used to bring me to an occasional lecture at University of Texas at Dallas (she taught grad school marketing) and on the way home we’d always go to Pho Huy. Even then, I was a picky eater, and she’d give them Meg Ryan in When Harry Met Sally-esque directions to the waiters so they’d make something I would eat. Eventually, they memorized it. Eventually, vegetarian pho became a thing. 

This recipe takes awhile to make. Sorry. I’m going to be up front about this. If you want something that is quick, easy, healthy and tasty, look elsewhere. This takes time. And it’s one of those recipes that actually gets shittier if you don’t take your time, because the flavors don’t set into the broth enough.

This recipe is different from many pho recipes I've found for a few reasons. I use more garlic, onions and ginger. I also add the peppers, which gives is a kick. I also cook the vegetables in the soup on the stove, which I suppose you could avoid by blanching them beforehand, but I already use two pots, and I didn't feel like using another. However, if you do blanche them, cut out step 2 and add all that into step 3. 

Ingredients:

FOR STEP 1: the broth

½ of a large onion (any kind will do).

8 garlic cloves, halved

several slices of ginger (just hack away at a frozen piece of it with a knife. Whatever you can slice off in 30 seconds will be enough)

1 cinnamon stick

2 pods of star anice

6 cloves

1 poblano pepper, cut into chunks

1 jalapeno pepper, de-seeded, cut into chunks.

soy sauce (a couple tablespoons will do)

32 oz of vegetable stock (I use two boxes from Whole Foods. Sometimes I switch brands and the amount of ounces changes. It’s not a huge deal).

Sidenote: Use gloves when dealing with the jalapeno. I wish my mom had told me that sooner, before I couldn’t take out my contacts for 2 days because my hands still stung my eyes.

FOR STEP 2: COOKING inside the soup:

protein: 

8 ounces of tofu, sliced thinly and pan-fried in as little oil as possible

OR

1.5 cups edamame

vegetables: choose up to 3 cups of the following, in any combination:

onion, sliced thin

snow peas

broccoli, sliced thin

carrots, sliced thin

zucchini, sliced thin

yellow squash, sliced thin

FOR STEP 3, TO BE ADDED TO SOUP AFTER IT’S COOKED:

hoisin sauce

limes, sliced into wedges

sririacha chili paste

beans sprouts

cilantro or basil

Directions:

STEP 1: 

1.     Put onion, garlic, ginger, cinnamon, star anise, cloves, poblano and jalapeno in a big pot. Spray the bottom with a tiny bit of olive oil spray (so cleaning this pan isn’t a stage 5 nightmare), but for the most part, dry roast them on high heat until they start to char. Stir frequently. Be prepared. You will cough. Your eyes will tear. This happens when onion, jalapeno, and poblano have an orgy at high heat on your stove. Your roommates may yell at you, or pretend they spontaneously came down with a chest cold to explain their sudden coughing. Let them get away with it. They’ll probably enjoy the soup later.

 

2.     When you can’t take it anymore/the veggies are charred, add the broth and soy sauce and bring to a boil again. Once it’s boiling, turn it down and let it simmer for 25 minutes. I recommend watching an episode of New Girl on Netflix, because it’s the perfect amount of time.

3.     If you’re using tofu, now is a good time to pan fry it. You can do this with regular tofu, tofu you’ve pressed for 24 hours, or tofu you’ve pressed in a half-assed way by wrapping it in cloth and stacking your knife block on top of it for an hour. Slice it. Spray the pan. Go nuts until it turns a nice, golden color and gets crispy on the outsides. Then slice it into tiny strips and place it aside.

4.     Taste it. If you feel like the flavors haven’t sunk into the broth enough, let it simmer for longer. If it’s too spicy, add more broth and let it go for another 10 minutes. Your call.

5.     Put a strainer over another pot and pour the soup into it. You’re done with all those mushy vegetables, but I recommend eating some of the onions if you’re hungry/impatient.

STEP 2:

6.     Put the strained soup back onto the stove. Turn the heat on low. Toss in all the ingredients for step 2: whatever vegetables you’re using and your choice of protein. Let simmer for 10 minutes or so, depending on how much you want the vegetables to cook. The purpose is to let the flavorful broth cook the vegetables.

Sidenote: When I get Pho in a Vietnamese restaurant, they don’t do this. They just give you the veggies, which appear lightly cooked if cooked at all, and then when I put them in the soup they magically cook. Somehow, when I do it this way at home, the veggies are way too crunchy and it’s weird. My preference is to cook them for awhile, just to let them soften slightly. They won’t be as soft as the veggies you used to flavor the soup.

STEP 3:

7.     Add cilantro or basil (not both, just pick one), sprouts, and thin noodles if you want to. I didn’t really include them in this recipe because I’m very carb sensitive, but if you want to, cook them while the soup is simmering during step 2, drain, and toss them in now. Use anything but regular noodles… rice noodles, buckwheat noodles, pad thai noodles, whatever. Regular noodles might work if you get angel hair actually.. But once I used spaghetti and it was extremely awkward.

8.     Squeeze at least one lime’s worth of juice in there. If you want, toss a tablespoon of hoisin sauce. I included the sriracha because you get it with pho at restaurants, but I find I don’t need the spice since I use the jalapeno and poblano to flavor the broth. Your call.

9.     Let it cool, then dig in.

Final Sidenote: You can adapt this recipe in so many ways. I just made it with zucchini, edamame, and onions as vegetables because I literally had nothing else on hand. I also couldn’t find my star anise, and I was out of hoisin sauce (though at this point I should just start buying it from Costco). I also didn’t have bean sprouts, because those require forethought and I thought of this soup when I was already in pajamas (at 5 p.m. don’t judge) and wasn’t about to dig out my car keys. I missed them, but otherwise it was fine.

PICTURES TO COME! My phone is acting weird. :( 

No such thing as sin: A Yom Kippur Ramble

Yom Kippur is one of my favorite holidays because I believe in reflection. Any holiday that demands we stop our busy lives and think about the past year - where we went right, wrong, and everywhere in between - gets an A in this teacher's book. As a teacher, I've always worked it into my curriculum. Thinking about choices, whether they are our own or those of the characters we are studying, has always been one of my top priorities. Personally, it's sometimes tough to hold myself to the same expectation because I'm always willing to put myself on the back burner, as I think most teachers are. But regardless of how insane life gets, Yom Kippur forces me to press pause and really, honestly, reflect. 

This past Yom Kippur, as I sat in Friday night services with my father, I had a lot to reflect about. I hate my body, I feel simultaneously overjoyed and horrified that I'm in between full-time teaching jobs, I'm worried about money, I'm not sure I can sit still for the entire service and I wish I were still in 7th grade so it was appropriate for me to take a 20-minute bathroom break to apply flavored lip gloss, did I turn the oven off, etc. I wondered where we go when we die, what my kitten thinks about all day, when I'd have kids. I tried sitting with perfect pilates posture, and lasted about 10 minutes. I should catch up on Grey's Anatomy, write more, eat less, run more, drink less, and in the middle of this I tune back in to hear the Rabbi say:

There is no hebrew word for sin. The closest translation in English is "missing the target." 

The Hebrew word "hatat," however, has a clear concrete meaning to go with its abstract one. In the Book of Judges we read about a band of sharpshooters, so trained and talented that every one of them can sling a stone at a hair and not miss (Judges 20:16). The word in this verse that means "miss," yehetu in Hebrew, clearly has the same root as "hatat." "Sin," in Hebrew, means something like "missing the target."--From this site

MIND BLOWN.

I didn't MESS UP HORRIBLY.

I just missed the target. 

I didn’t RUIN EVERYTHING.

I just missed the target.

I’m not a TERRIBLE PERSON who deserves punishment/needs absolution.

I JUST NEED TO WORK ON MY AIM.

And that’s a lot easier to process than my usual I’M A TERRIBLE PERSON I CAN’T BELIEVE I F-ED UP YET AGAIN I’LL NEVER GET IT RIGHT I SUCK AT EVERYTHING thought spiral.

Thinking about it as missing the target means even as I was doing things I would later regret, I still had that target in mind. It also means that I was standing on the same field as the archery target that had my goals on it, even if I had terrible aim. Maybe I was running in the opposite direction with my bow and arrow. Maybe I was shooting blind. But at least I was in the same general area as the goal. At least I had it in mind. At least I was on the same field.

If sin is 100% wrong, and there is no Hebrew word for it, then nothing I did this past year was 100% wrong. That means every mistake had a purpose and every regret had a reason. Those mistakes and regrets are mine alone, and I’m not trying to avoid taking responsibility for them. But this makes them seem a lot less futile. It gives my mess-ups a purpose, even if that purpose is me realizing how crappy my aim is as I survey a field full of arrows and an empty target (have I killed the metaphor yet? Probably).

So Shana Tova. Regardless of what religion you are a part of, if you are a part of one at all, I hope you take some time to think about how things have been going for you and reflect. Remember, we all miss the target sometimes. Have a good year, and work on your aim.

I'D LOVE YOUR THOUGHTS ON: 
In the last year (or so), which targets did you make? Which ones did you miss?