Sunday, April 21, 2013

Sunday Supper :: {Fake} Pho

What's the very first thing that pops into your mind for dinner when it's cold, windy and raining outside?

Soup. Am I right?

Well we had one of those days recently so I took the liberty of making the best soup ever

Pho is a Vietnamese soup that is out of this world.  If you haven't had it, imagine a flavorful broth filled with noodles, veggies and herbs, then topped with a few pieces of meat and garnished with a spicy/tangy sauce to tie it all together. It's truly one of my all-time favorite foods, and I dabbled in making it at home - on one of those nights, as mentioned previously.


Traditionally, Pho is made with an herb-infused beef broth, topped with slices of beef or some kind of meatball, and filled with rice noodles. My version contains store bought vegetable stock, turkey meatballs and Ramen noodles. It's truly a semi-homemade and very much Americanized version of Vietnamese Pho, if you will.

Pho with Turkey Meatballs


Turkey Meatballs


1/8 cup sliced green onions
1 tbsp minced garlic
1 tsp minced fresh ginger
2 tbsp reduced-sodium soy sauce
1 tbsp rice vinegar
1 tbsp sesame oil
1 tbsp honey
1-1/2 tsp hoisin sauce
1 tsp Sriracha or chili paste

2 cups of sliced cabbage
2 packages of Ramen Noodles (discard seasoning packet)
32 oz container of vegetable stock
1 tablespoon of oregano


Start with Knead to Cook's Baked Turkey, Quinoa and Spinach Meatballs - I change the ingredients only slightly, eliminating the Italian seasoning and adding 1 tablespoon Sriracha.  

While the meatballs are cooking, make the sauce. Combine all ingredients, adjusting as needed for your tastebuds. {Add extra Sriracha for more spice, extra vinegar to make it tangier, etc.} Set aside.

Combine entire container of vegetable stock with 3 cups of water and bring to a boil. Once the broth has come to a boil, add oregano, Ramen Noodles and cabbage. Boil for 3 minutes.

Assemble as follows: Ladle soup into a bowl, top with a few meatballs, then spoon sauce over the top. Eat with chop sticks and a spoon.

{Recipe adapted from The Perfect Pantry}

For a more authentic recipe, use rice noodles and serve with a bevy of garnishes, from bean sprouts to jalapenos and basil.


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