Articles & Recipes

Faux Pho

October 12, 2018

Craving the comfort of Vietnamese soup? This version is faster to make than traditional Vietnamese pho, which nowadays is a staple meal for college kids, busy families, and diners on a budget.

Ingredients Makes 4 large servings

4 oz snow peas, trimmed and halved lengthwise (about 11⁄2 cups/375 mL) 125 g

8 oz thin (1⁄8 inch/3 mm) rice noodles (see Tips) 250 g

1 can (6 oz/170 g) boneless, skinless salmon, drained and broken into chunks 1
6 oz bean sprouts (about 21⁄2 cups/625 mL) 175 g
2 green onions (white and light green parts), thinly sliced on the diagonal 2
1⁄4 cup loosely packed cilantro leaves 60 mL
1⁄4 cup loosely packed basil leaves, thinly sliced 60 mL
Asian Stock (see Tips)
Asian chili sauce (such as sambal oelek or sriracha)
1 lime, cut in 4 wedges 1

Instructions

  1. Bring a large pot of salted water to a boil over high heat. Add snow peas and blanch for 1 minute, until tender-crisp. Using a mesh scoop, transfer to a colander and rinse under cold running water to stop the cooking. Drain.
  2. Add noodles to the boiling water and cook for about 5 minutes, until cooked through but not mushy. Drain. Rinse briefly under cold running water to stop the cooking. Drain.
  3. Divide noodles among 4 warmed wide bowls. Top with equal amounts of salmon, snow peas, bean sprouts, green onions, cilantro and basil.
  4. Reheat the stock over high heat until steamy but not boiling. Ladle into the bowls. Add a dollop of chili sauce to each bowl (or serve it alongside). Place a lime wedge on the edge of each bowl. Before eating, squeeze the lime into the soup and stir the ingredients together.
Asian Stock: In a large saucepan, heat 1 tbsp (15 mL) vegetable oil over medium heat until shimmery. Add 1 small diced onion, 1 clove minced garlic and 4 thin (about 
1⁄8-inch/3 mm) slices of ginger. Cook, stirring, for about 3 minutes, until vegetables soften. Add 5 cups (1.25 L) chicken or vegetable stock and 1 cup (250 mL) water and bring to a boil over high heat. Reduce heat to medium-low and simmer for 10 minutes, until onion is tender. Remove and discard ginger. Stir in 2 tbsp (30 mL) soy sauce and 1 tbsp (15 mL) each fish sauce and hoisin sauce and season with salt to taste. Rice noodles are sometimes labeled “rice sticks.”

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