With everyone getting ready for the holiday season and some feeling like the holiday season started back at the end of November I get excited about the approaching winter. I love the snow and the holiday lights! I want to get dressed really warmly, grab a thermos of hot cocoa and go outside with nightfall, stroll through the streets, taking in the smells from the fireplaces, the shimmering light decorations, and, if I am lucky, the crisp cold air and the snow talking to me from under my feet.
In TCM, winter is governed by the element of water and is viewed as the time to nourish our bodies, specifically the kidneys - the keepers of life's energy. The foods that support the kidneys are spiced and fragrant, warming, and protective of the cold. Soups are my favorite type of food and pho is my second favorite soup, with the traditional chicken soup being the unbeatable champion. I'd like to share with you my personal recipe of the pho that I developed a few winters ago. Its amazing aromas of anise, cinnamon, and other spices will warm your soul and please your senses while you are preparing this soup.
RECIPE OF THE MONTH: Vegetable Pho
Ingredients for Soup:
• 6 cups beef bone broth (lamb or venison broth is a non-traditional pho broth option, yet
offer a greater focus on the traditional TCM winter foods)
• 2 large onions, peeled and cut in half
• 1 large hand ginger (about 6 inches long), split in half lengthwise
• 4 garlic cloves, smashed
• 3 whole star anise pods
• 3-4 cinnamon stick (1.5 in in length)
• 3 cloves
• 1 teaspoon fennel seeds
• 1 teaspoon coriander seeds
• 1 pod cardamom, broken
• 2 tablespoons fish sauce or coconut aminos (optional), plus more to taste
• 1 small bunch asparagus or broccoli
• 3-4 green onions
• 3-4 carrots (rainbow carrots are a great option here)
• 8 oz brown rice pho noodles (replace with zucchini noodles, if desired)
• Sea salt
To Serve:
• 1 bunch cilantro
• 1 bunch Thai basil
• Thai chilies, thinly slices
• 2 limes, cut in 4 wedges
• Sriracha sauce
Procedure:
1. Peel and cut the onions in half, through the root
2. Cut the ginger in half, lengthwise
3. Broil onion and ginger until very golden and brown but not burnt
4. Heat the pot on medium heat.
5. Add all dry spices to the pot and dry roast until aroma becomes noticeable.
6. Add broth to the spices (be careful, it will splatter); add peeled, smashed garlic
cloves; and broiled onion
and ginger to the broth, bring to a boil
7. Reduce heat and simmer for 20 minutes to release the flavors of aromatics and the
spices
8. Strain all aromatics and spices
9. Cut all vegetables very thinly on a bias and mix
10. Soak the pho noodles in hot water for 3 minutes (or as long as needed to achieve al
dente texture. Do not overcook, the noodles will be cooked more by the hot broth), rinse in cold water, drain and add to serving bowls
11. Add vegetables over the noodles into the serving bowls
12. Taste the broth, if desired, add fish sauce and/or coconut aminos
13. Pour the broth over the vegetables and noodles and serve immediately with a side
of fresh herbs, lime wedges, chilies, and sriracha
