I got several lovely bokchoy in my last CSA box, and combined with my wintertime hankering for soup, I decided to try my hand at pho, based off of this recipe.
I must admit, it didn’t really taste like pho, but I did like the combination of flavors. An excellent light, warm soup as we (at least on the central coast of CA) slowly transition out of winter and into spring.
Local ingredients: Farmer’s market ginger, farmer’s market onion, CSA bok choy, CSA broccoli, Cal Poly chicken
1 large onion
2 inch piece of fresh ginger
3 inch cinnamon stick
1 star anise
1 tsp ground cloves (the original recipe called for whole; use them if you have them)
1 tsp ground coriander
4 cups unsalted (homemade) vegetable stock
1/2 lb dried flat rice noodles
vegetables (I used 5 small bok choy and 2 small heads of broccoli)
protein (I used chicken; tofu would make a great vegetarian protein)
toppings (I used microgreens and lime juice; bean sprouts would be great if you can find them!)
Peel ginger and onion, cut onion in half. Place on a foil-lined baking sheet under the broiler until they start to char, approximately 5-10 minutes.
Toast spices in a medium stock pot over medium-high heat until aromatic, then add broth, ginger and onion and simmer for 30 minutes. Strain and keep warm until ready to serve.
Cook chicken, either in the oven (425, 25-45 minutes) or on the stovetop (15-20 minutes). Let cool, then shred.
Cook rice noodles according to package directions.
Dice broccoli into small chunks, then cook until just tender.
Steam or sauté bok choy until the stems lose their bitter taste and the leaves turn dark green.
Add noodles, vegetables, and broth to a bowl. Top with microgreens and lime juice.