Cauliflower Pho
Prep
20 mins
Cook
35 mins
Servings
6
Difficulty
Easy
Ingredients
- 500 nullbeef bones(for beef broth)
- 1 kgonion(diced)
- 2 cmginger(diced)
- 3 cmgarlic(diced)
- 800 nullcauliflower(broken into florets)
- 60 nullfish sauce(for flavor)
- 60 nullsoy sauce(for flavor)
- 20 gbrown sugar(for flavor)
- 1 piecestar anise(for flavor)
- 1 piececinnamon(for flavor)
- 1 piececumin(for flavor)
- 1 piecepaprika(for color)
- 400 nullnoodles(rice noodles)
- 2 nullscallions(chopped)
Instructions
- 1
In a large stockpot, combine beef bones, onion, ginger, garlic, fish sauce, soy sauce, brown sugar, star anise, cinnamon, and cumin. Add 2 liters of water and bring to a boil. Reduce heat and simmer for 30 minutes.
Tip: Be patient, as this step can take some time.
- 2
Add cauliflower to the pot and simmer for an additional 20 minutes, or until it is tender.
Tip: Be gentle when adding the cauliflower to prevent it from breaking apart.
- 3
Strain the broth through a fine-mesh sieve into a clean pot. Discard the solids.
Tip: This step helps to clarify the broth and remove impurities.
- 4
Add noodles to the pot and cook for 3-5 minutes, or until they are tender but still slightly firm.
Tip: Check the noodles frequently to avoid overcooking.
- 5
To serve, divide noodles and broth among bowls. Garnish with chopped scallions, bean sprouts, and lime wedges, if desired.
Tip: Get creative with your garnishes and make the dish your own!
Recipe Variations
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