Pho Saigon Aubergine

Introduction

Pho is a beloved Vietnamese dish that has captured the heart of food enthusiasts around the world. Originating from the northern regions of Vietnam, it has evolved over centuries to take on various iterations that highlight regional ingredients and culinary flair. One such version is Pho Saigon Aubergine, which offers a delightful vegetarian twist on the traditional Pho.

Traditional Pho consists of a flavorful broth, flat rice noodles, a variety of herbs, and meats. However, the Pho Saigon Aubergine introduces aubergines as a star ingredient, offering a rich and creamy texture that complements the aromatic herbs and spices. This adaptation is perfect for those seeking a lighter, plant-based alternative while still experiencing the robust flavors that Pho is known for.

Ingredients

• Aubergine - 2 large
• Rice noodles - 250g
• Vegetable broth - 1.5 liters
• Star anise - 2 pieces
• Cinnamon stick - 1
• Ginger - 1 small piece, sliced
• Garlic - 3 cloves, minced
• Soy sauce - 3 tbsp
• Hoisin sauce - 2 tbsp
• Lime - 1, cut into wedges
• Coriander - a handful, leaves picked
• Thai basil - a handful, leaves picked
• Bean sprouts - 1 cup
• Red chili - 1, sliced
• Salt and pepper to taste
• Cooking oil - 2 tbsp

Preparation

Begin by prepping the aubergine, slicing it into rounds about half an inch thick. Sprinkle with salt and set aside for 20 minutes to draw out excess moisture. While the aubergine is resting, cook the rice noodles according to package instructions, rinse with cold water, and let them drain.

Broth Preparation

In a large pot, heat vegetable broth over medium heat. Add star anise, ginger, cinnamon, and garlic, allowing them to steep for 30 minutes to infuse the flavors into the broth. This is a perfect time to set a timer.

Searing the Aubergine

Rinse the aubergine slices and pat them dry with a paper towel. Heat cooking oil in a frying pan over medium-high heat. Add the aubergine slices, cooking them in batches to avoid crowding, for about 3-4 minutes per side until they become golden brown. Remove them from the pan and set aside.

Cooking Process

Remove the aromatics from the broth using a slotted spoon. Stir in the soy sauce and hoisin sauce. Adjust seasoning with salt and pepper to taste. Now add the seared aubergine slices into the broth and let them simmer for about 10 minutes to absorb the complex flavors of the broth.

Serving

To serve, place a portion of rice noodles into a bowl. Pour the hot broth over the noodles, making sure to include some slices of aubergine. Garnish with fresh coriander, Thai basil, and bean sprouts. Add a wedge of lime on the side and a sprinkle of sliced red chili for extra heat, if desired.

Enjoying Pho

The experience of enjoying Pho goes beyond just the dish itself. It's about indulging in the rich aromas and the blend of fresh and cooked ingredients. Squeeze the lime over the top and mix the herbs thoroughly through the broth. Each spoonful should be a balance of the aromatic broth, fresh herbs, and tender noodles, with the sublime flavor of the seared aubergine bringing everything together.

Enjoy your Pho Saigon Aubergine with a side of refreshing iced tea or a cold lager to offset the warmth and spice of the soup.