Shiitake Mushroom Pho with Pickled Onions
#HomemadePho #EasyNoodles #ShiitakeMushroomRecipe #PickledOnion
This recipe uses store-bought rice noodles and features generous amounts of fragrant shiitake mushrooms instead of meat. The result is a flavorful pho with a wonderfully chewy texture, enhanced by a broth simmered with shiitake mushrooms for a deep, savory base. The refreshing, sweet, and sour pickled onions add a perfect counterpoint to the rich broth.
Sweet and Sour Pickled Onions- 1/2 Onion, thinly sliced into strips
- 2 Tbsp Rice Vinegar
- 1 tsp Lemon Juice
- 2 Tbsp Sugar
- 1 pinch Salt
Mushroom Pho Ingredients- 2 servings Dried Rice Noodles
- 2 cups Bean Sprouts
- 4 Dried Shiitake Mushrooms (or fresh shiitake mushrooms)
- 4 Mustard Greens Leaves (or cilantro)
- 2 servings Dried Rice Noodles
- 2 cups Bean Sprouts
- 4 Dried Shiitake Mushrooms (or fresh shiitake mushrooms)
- 4 Mustard Greens Leaves (or cilantro)
Cooking Instructions
Step 1
Let’s make the addictive sweet and sour pickled onions that are a staple at pho restaurants, right at home! First, thinly slice half an onion into strips. In a bowl, combine the sliced onions with 2 tablespoons of rice vinegar, 1 teaspoon of lemon juice, 2 tablespoons of sugar, and a pinch of salt. Mix well, transfer to an airtight container, and let it sit in the refrigerator for at least 30 minutes, or ideally overnight, to allow the flavors to meld into a deliciously tangy and sweet condiment.
Step 2
Prepare the fresh bean sprouts and mustard greens to accompany your pho. While cilantro is a common addition, we’re using mustard greens for those who prefer a milder, peppery flavor. Wash the bean sprouts thoroughly and drain them. Gently wash the mustard greens as well.
Step 3
Check on your pickled onions. They should be beautifully softened and infused with a delightful sweet and sour taste, ready to elevate your pho. The vibrant flavor is perfect for topping the noodles.
Step 4
Now, let’s cook the rice noodles. Add 2 servings of dried rice noodles to boiling water and cook according to the package directions, typically around 4 to 4.5 minutes. Unlike wheat noodles, rice noodles can become mushy if rinsed in cold water. Once cooked, simply drain them well in a colander.
Step 5
Time to create a rich and aromatic broth! If using dried shiitake mushrooms, soak them in lukewarm water for at least 30 minutes until rehydrated. Squeeze out the excess water and thinly slice them. If using fresh shiitake, simply slice them thinly. Use the soaking liquid as part of your broth and add the sliced mushrooms.
Step 6
Add the powdered soup base to the shiitake mushroom broth and bring it to a simmer. Stir well to dissolve the powder, enhancing the umami of the broth.
Step 7
For a bit of heat, add one or two bird’s eye chilies or jalapeños to the broth. This will add a pleasant spicy kick to the soup.
Step 8
Once the broth is boiling vigorously, add the cooked rice noodles. Let them simmer for about 30 seconds to absorb the flavors of the broth, then immediately turn off the heat. Be careful not to overcook the noodles, as they can become soft.
Step 9
Ladle the noodles into serving bowls. Generously top with the chewy, flavorful shiitake mushrooms. These mushrooms serve as a fantastic alternative to meat, offering a delicious, savory bite. Pour plenty of the hot broth over everything.
Step 10
Finally, garnish your pho with the prepared bean sprouts, mustard greens, and a good helping of the sweet and sour pickled onions. Your delicious Shiitake Mushroom Pho is now complete! For an extra kick, feel free to add some chili oil or sriracha.
