Lao-Style Pho
10 minutes
to prep
2 hours and
25 minutes
to cook
4–6 servings
About this Recipe
Recipe by: Sharon Daraphonhdeth
Photos by: Kylie Hope
Ingredients
For Broth:
- 1 cinnamon stick
- 5–6 star anise
- ½ teaspoon dried cloves
- ¼ teaspoon coriander seeds
- 1 onion, halved
- 1–2 shallots, halved
- 2–3 garlic cloves
- 2–3 tablespoons vegetable bouillon seasoning mix
- 2 tablespoons soy sauce
- 1 teaspoon sugar
- Water
For Soup:
- Rice noodles
Toppings (optional—recommended to pick and choose what you prefer; the more the merrier):
- Fried garlic
- Cilantro, chopped
- Green onions, chopped
- Mint leaves
- Basil leaves
- Bean sprouts
- Hoisin sauce
- Sriracha
- Chili in oil
- Lime juice
- Fried tofu
Step-by-Step Instructions
Step 1
Dry roast the cinnamon stick, star anise, dried cloves, coriander seeds, onion, shallots, and garlic on low heat for 10–15 minutes in a medium-sized pot, mixing frequently. Try not to let anything burn.
Step 2
Fill up the pot with water, leaving a few inches at the top. Once the water boils, add the vegetable seasoning mix and stir. Bring down to a simmer and let simmer for at least 2 hours (the longer the better). Broth will reduce heavily, but add more water when it does.
Step 3
While the broth is simmering, prepare the toppings for your soup.
Step 4
After the broth has simmered for at least 2 hours, add the soy sauce and sugar. Let boil for another 15–20 minutes. Add more soy sauce and water if needed. Once done, cover and let sit while you prepare the noodles.
Step 5
Cook rice noodles per instructions and drain.
Step 6
Add rice noodles to a large bowl and pour pho broth over the noodles. Add your toppings and enjoy!
