Regardless of whether Punxsutawney Phil pops back into his burrow tomorrow after seeing his shadow or enjoys a cloudy day underground, I’m starting to long for light spring dishes. I’m hopeful that we will have a cloudy day which signals that spring will come sooner rather than later. So, looking ahead to coming warmer weather, I’m thinking about soup. Soup is one of my favorite foods and I love making different varieties all year long, no matter whether it’s freezing cold or blistering hot outside. Most of us think of soup as a warming fall or winter choice. But lighter soups are among my favorites, mostly because they allow me to focus on greens.
The best lighter soups bridge the gap between the seasons. These can be served either hot or cold. Some are chunky and some are puréed glassy smooth. In any case, they signal it’s time to say goodbye to the stick-to-your-ribs, hearty meat and root vegetable purées of winter, and say hello to sunnier dishes. Think asparagus chowder, creamy carrot soup or puree of peas.
Vietnamese Pho straddles that line. Its fragrant, faintly sweet flavors keep me cozy and can take me through a cold winter night. Yet its fresh ingredients cheer me up as I wait for warmer weather. Did I also say quick to prepare and versatile? It can be made with beef, chicken or seafood, or those can be omitted and then it is vegetarian or vegan. Plus the spice level can be set through the roof if that’s your passion. Must have ingredients? Bean sprouts, basil and cilantro, chili sauces, and fish sauce. These balance the meatiness of the broth with heat, acidity and freshness.
Tonight, in anticipation of good news tomorrow from Mr Phil, I’m making Pho for our household. Go Punxsutawney Phil!
Vietnamese Pho Soup
Vietnamese Pho Soup is simple and easy to make and can be customized to your likings, in that it can be vegan, spicy or just delicious.
Ingredients:
3/4 lb thinly sliced flank steak cut across the grain
14-16 oz rice noodles, dried or fresh
1 medium onion, chopped
1 tbsp each ginger and garlic
Handful of oriental basil leaves (try Thai basil)
2 tsp canola oil
Kosher salt and pepper
60 oz chicken or beef stock
2 tbsp fish sauce
1 tbsp sesame oil
1 cup fresh bean sprouts
4 scallions, sliced diagonally
2 jalapeno peppers seeds and veins removed
Hoisin sauce
Sriracha sauce to your taste
Lime wedges
1/3 cup cilantro leaves or to taste
Preparation:
In a large pot add oil and sauté onion, ginger and garlic for 3-5 minutes. Add broth. Bring broth to a boil then simmer for 10-15 minutes. Add the fish sauce and sesame oli along with the noodles.
If using dried noodles, cover with hot tap water and soak for 10-15 minutes while the broth is simmering. Drain. If using fresh, untangle them and rinse briefly under cold running water.
Slice the beef thinly across the grain. Set aside.
Ready individual bowls by topping each with noodles and beef, arranging the beef slices flat. Add a bit of raw onion, scallions, bean sprouts and cilantro leaves to each bowl. Ladle the soup over and top of the ingredients. Top with sliced jalapenos and other ingredients to taste. Add Hoisin or Siracha to taste. Season with salt and pepper to taste. Serve immediately. Guests can use chopsticks and/or slurp from spoons to enjoy.
