This classic Vietnamese soup will warm your belly this winter. In our version, we’ve added pillowy silken tofu. Garlic, ginger, and mint create a fragrant broth, and bok choy adds a splash of color. Have your own chopsticks? Now’s the time to use them to slurp up all those delicious rice noodles!
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Baby Bok Choy
Thinly slice the scallions, keeping white and green parts separate. Peel the ginger with a spoon and then mince or grate along with the garlic. Cut the lime into wedges. Thinly slice the bok choy leaves and stems. Coarsely chop the mint. Seed and mince the jalapeño. Cut the tofu into 1/2-inch cubes.
Heat 1/2 tablespoon oil in a pot over medium heat. Add the garlic, scallion whites, ginger, and as much jalapeño as you dare and cook for 30 seconds, until fragrant. Add the pho concentrate and 4 cups of water. Bring to a boil and then reduce to a simmer for 10 minutes.
Add the tofu, 1/3 of the rice noodles, and bok choy to the broth. Simmer until the noodles are tender, about 4 minutes. Taste and season with salt and pepper.
Serve the pho in bowls and top with mint, scallion greens, and a lime wedge.