This week on Hive Top Chef the theme is soup. This happens to be one of my favourite things to consume whether hot or cold outside. It happens to be extremely cold. It's annoyingly cold!
Soup is the perfect topic for me since I would most likely be making some kind of soup anyway.
I decided to make a Vietnamese soup that I've made twice before. The first time was in the late eighties when a little Vietnamese girl in the neighbourhood came into my home to show me how to make it. She often came to admire my baby daughter. These days I don't think it would be wise to allow your children into a stranger's house to show them how to make a traditional soup. I had never met her parents. She was around eleven years old.
She showed me how her family made Pho which is a spiced rice noodle soup. At the time we used chicken and I don't recall all of the spices that are generally used. I do remember how I just loved it.
Pho broth
2 to 3 onions
1 small daikon
5 or 6 cloves garlic
1 large piece ginger
1 bunch cilantro roots and/or stems
1 or 2 carrots
1 or 2 stalks celery
1 large portion cabbage
2 bay leaves
2 stick cinnamon
4 or 5 whole cloves
4 or 5 whole cardamom pods
1 tablespoon whole coriander seeds
1 teaspoon fennel seeds
3 or 4 star anise
Salt and
The amounts are approximate. I don't use exact measurements. There are different spice variants. I used the most common ones Fennel would be the extra one to add if you have it. The others I would say is a must.
Roughly chop ingredients. They will be strained out at the end.
Toast the whole spices until the cardamom pops and the aroma becomes clear.
In a pot with hot oil, brown the onions.
Add garlic and ginger. Add the other ingredients and cook without water for a while.
Add the toasted spices either loosely or in a spice bag or cheese cloth. I just put them in loosely and strain everything well later. Using a spice bag or cloth can help control the amount of spice taste that you like but I don't bother.
I don't use a specific amount of water but rather add water to completely cover. It always works out for me. I adjust the flavors after the broth has been cooked.
Because this is plant based rather then the traditional meat broth, it doesn't require more than a hour to get a nice flavor but I simmered it for a couple of hours anyway.
After straining everything out, I just discarded the vegetables. All of the goodness is in the broth. You could save it and use it for something I suppose.
Before adding the ingredients for the soup, I adjusted the broth with 1/2 cup Braggs liquid aminos, (or soy sauce), 1/4 cup agave, 3 tablespoons sesame oil, and 3 tablespoons rice wine vinegar and 1/8 cup vegan fish sauce. I added as much salt as I felt was needed.
If you don't have vegan fish sauce it's no big deal. You can use miso paste, or extra soy sauce or just leave it out. The broth is already well flavoured from the vegetables and spices that simmered in it.
With a plant based version you can choose what ingredients you like. I chose mushrooms and medium firm tofu as the main ingredients substituting the meat.
To make the tofu extra tasty I fried it with shallots and garlic with a couple of tablespoons of soy sauce.
The tofu wasn't exactly deep fried but I used a significant amount of oil to get it nice and golden.
Fry the shallots then garlic and add the tofu turning over to cook all sides until browned.
When the tofu was done I removed it and used the same oil for the mushrooms which I didn't cook too long. This is to flavor them before going in the soup.
For the vegetables I used what I could get near by, and that was bok choy or something like it (I'm not sure), and nappa cabbage.
I just blanched them in boiling water for around 30 seconds or so, to stop them from overcooking. They would cook further in the hot broth.
For the usual Pho soup, rice noodles are commonly used. The ones that are medium wide are the most popular. I don't think it matters all that much if you use vermicelli or wide rice noodles. The widest ones may take over too much.
To make the noodles I boiled water, and placed the noodles in for a short amount of time just enough to soften them. They continue cooking while you drain the water so you have to be careful. I cool them with water immediately after straining and add a little oil to keep them from sticking then set aside.
While the broth is reheating to a boil, you can place the noodles tofu and vegetables in the bowl. The broth should be extremely hot so the cooler items get hot after pouring the broth over them. You can also quickly re blanch the items except for tofu if you feel it won't be hot enough. I did not do that and it was the perfect temperature.
One of the most popular garnishes is fresh bean sprouts but I have had a difficult time finding them in my neighbourhood. It's too cold to go to Chinatown.
I happen to be able to get Thai basil and of course fresh cilantro so this was a nice fresh garnish that is often used for Pho.
I also had some green onion and fresh chilies which to me are a must unless you don't like spicy food.
Often fresh mint is used but I didn't have any so it was omitted. Before eating I squeezed a generous amount of lime on top and sprinkled a dash of pure sesame oil. It is often consumed with hot chili oil but I didn't have any and I didn't make any so hot sauce was my substitute. I have a high spice tolerance.
Thanks for dropping by and have a nice day.
