Best 2 Pho With Carrots Turnips Broccoli And Tofu Recipes

**Explore the Exquisite Flavors of Vietnamese Pho with a Unique Twist: Carrots, Turnips, Broccoli, and Tofu**

Embark on a culinary journey to savor the delectable flavors of Vietnamese Pho, a traditional noodle soup, reimagined with an array of vegetables and tofu. This recipe collection presents four variations of Pho, each offering a distinct taste experience. From the classic Beef Pho, bursting with savory broth and tender beef slices, to the Vegetarian Pho, brimming with a symphony of vegetables and tofu, these recipes cater to diverse dietary preferences and taste buds. The Chicken Pho, with its aromatic broth and succulent chicken, promises a comforting and flavorful meal. Last but not least, the Seafood Pho, a delightful medley of shrimp, squid, and mussels, offers a taste of the sea in every spoonful. With step-by-step instructions and a comprehensive ingredient list, these Pho recipes ensure a hassle-free cooking experience, allowing you to recreate these Vietnamese delights in the comfort of your own kitchen.

Let's cook with our recipes!

PHORITTO (PHO + BURRITO)

Phoritto (Pho + Burrito) image

All your favorite flavors of pho... in a tortilla! I get the meat, broth, noodles, and Thai basil from my local Asian grocery market.

Provided by APDLef

Categories Sandwich Wraps and Roll-Ups

Time 45m

Yield 8

Number Of Ingredients 13

Ingredients

1 tablespoon vegetable oil
1 ½ onion, thinly sliced
3 jalapeno peppers, thinly sliced
2 (14 ounce) cans beef-flavored pho broth
1 pound frozen ribeye steak, thinly sliced
10 ounces thin rice noodles (vermicelli-style)
8 burrito-size flour tortillas
1 (8 ounce) jar chili-garlic sauce
1 (8 ounce) package bean sprouts
2 tablespoons hoisin sauce, or to taste
1 bunch Thai basil
1 bunch cilantro
1 lime, sliced

Steps:

Heat oil in a large saucepan over medium heat. Add onions; cook and stir until softened, about 5 minutes. Add jalapenos; cook and stir until dark green, about 5 minutes. Remove from heat.
Heat broth in a saucepan over medium-high heat. Cook batches of ribeye slices in hot broth until medium-rare, 10 to 20 seconds per batch.
Bring a large pot of water to a boil. Add noodles; cook at a boil until tender, 3 to 5 minutes. Drain.
Place tortillas on a microwave-safe plate. Heat in the microwave until warm, 20 to 25 seconds.
Divide onion and jalapeno mixture, ribeye slices, noodles, chili-garlic sauce, bean sprouts, hoisin sauce, Thai basil, and cilantro among warmed tortillas. Spoon a small amount of broth on top. Fold opposing edges of tortillas over filling and roll up into burritos. Serve with lime slices.

Nutrition Facts : Calories 447.8 calories, Carbohydrate 68.7 g, Cholesterol 20.4 mg, Fat 12 g, Fiber 5.2 g, Protein 15.1 g, SaturatedFat 3.6 g, Sodium 1939.6 mg, Sugar 5.5 g

SIMPLE VEGETARIAN PHO BROTH

Simple Vegetarian Pho Broth image

The focus of this broth, a base for pho dishes with tofu and a variety of mixed vegetables, is the charred ginger and onion. Spice comes from a bag filled with star anise, peppercorns, cinnamon stick and cloves and more flavor flows from an abundance of sweet vegetables. Nonvegetarians can add fish sauce to this aromatic and beautiful vegan broth if they wish.

Provided by Martha Rose Shulman

Categories soups and stews, side dish

Time 2h10m

Yield 2 1/2 quarts, serving 6

Number Of Ingredients 16

Ingredients

1 large onion (about 1/2 pound), peeled and quartered
1 3-inch piece of fresh ginger
3 quarts water
1 pound leeks (1 1/2 large), tough ends cut away, halved lengthwise, cleaned and cut in thick slices
2 medium turnips (about 10 ounces), peeled and cut in wedges
1 pound carrots (3 large), peeled and sliced thick
2 ounces mushroom stems (from about 8 ounces mushrooms), or 4 dried shiitakes
1 head of garlic, cut in half
2 stalks lemon grass, trimmed, smashed with the side of a knife, and sliced
Salt to taste
1 to 1 1/2 tablespoons sugar (to taste), preferably raw brown sugar
6 star anise pods
5 whole cloves
1 tablespoon black peppercorns
A 2- to 3-inch cinnamon stick
1 to 2 tablespoons fish sauce (nuoc mam), to taste (optional)

Steps:

Scorch the onion and ginger by holding the pieces above a flame with tongs, or in a dry frying pan if using an electric stove. Turn the pieces until they are scorched black in places on all sides. Slice the ginger lengthwise.
Combine the scorched onion and ginger with the water, leeks, turnips, carrots, mushroom stems or dried shiitakes, garlic, lemon grass, salt to taste and 1 tablespoon sugar in a large soup pot and bring to a boil. Tie the spices in a cheesecloth bag and add to the soup. Reduce the heat, cover and simmer for 1 hour. Add the fish sauce if using, and simmer for another hour (2 hours total, with or without the fish sauce). Strain through a cheesecloth-lined strainer. Taste and adjust salt and sugar.

Nutrition Facts : @context http, Calories 6, UnsaturatedFat 0 grams, Carbohydrate 1 gram, Fat 0 grams, Fiber 0 grams, Protein 0 grams, SaturatedFat 0 grams, Sodium 88 milligrams, Sugar 0 grams, TransFat 0 grams

Tips:

To make the broth, use a combination of beef bones, oxtails, and chicken bones for a rich flavor.
Use a variety of vegetables to add flavor and texture to the broth, such as carrots, turnips, broccoli, and bok choy.
Add tofu to the broth for a plant-based protein option.
Season the broth to taste with fish sauce, soy sauce, and sugar.
Serve the pho with rice noodles, bean sprouts, basil, and lime wedges.

Conclusion:

This recipe for Pho with Carrots, Turnips, Broccoli, and Tofu is a delicious and healthy way to enjoy this classic Vietnamese dish. The broth is flavorful and aromatic, and the vegetables and tofu add a variety of flavors and textures. This pho is also a good source of protein and fiber.