A simplified homemade broth with fresh toppings and tasty tofu. This low-cost pho soup is the perfect comfort food!
- Thinly slice onion.
- In a large pot, heat 5 mL (1 tsp.) of oil over a medium-high heat. Add onion and cook 2 to 3 minutes, until translucent.
- Add 2.5 mL (½ tsp.) ground ginger and 2.5 mL (½ tsp.) Chinese five-spice powder to saucepan. Stir to coat onion.
- Add water, fish sauce, 30 mL (2 tbsp.) hoisin sauce and salt. Reduce heat to medium-low and simmer until ready to serve.
- Dice tofu and place in a medium bowl. Add remaining ginger (1 mL/¼ tsp.) and remaining Chinese five-spice powder (2.5 mL/½ tsp.), then stir to coat.
- In a large non-stick skillet, heat remaining oil (1 tsp./5 mL) over medium-high heat. Add tofu and cook for 5 to 7 minutes or until golden brown, stirring a few times.
- In the meantime, bring broth to a boil and add noodles to the pot (see Chef’s secrets). Follow instructions on the package for cooking time.
- Add remaining hoisin sauce (60 mL/¼ cup) to skillet with tofu, remove from heat and mix to coat.
- Cut lime into wedges and slice chili, if desired.
- Divide noodles and broth between 4 bowls. Garnish each bowl with tofu, bean sprouts, cilantro, a lime wedge and bird’s eye chili.
This recipe is best made right before serving but keeps for 4 days in the refrigerator.
This recipe is courtesy of: Geneviève O’Gleman
Photo credit: O’Gleman Média/Sylvie Li
CHEF’S SECRET
Bird’s eye chilis are about 7 times spicier than jalapeño peppers. This means they should be eaten in very small quantities, especially if you are not used to eating spicy foods!
If you want to bring this soup for lunch or prepare it ahead of time, cook the noodles in a separate saucepan and add them to the broth at the last minute. Otherwise, the noodles will absorb most of the broth.