Mediterranean-style Pho

Ingredients

While the original Vietnamese Pho is known for its rich beef broth and Asian spices, our Mediterranean adaptation infuses the soup with Mediterranean herbs and spices such as oregano, thyme, and rosemary. We also replace the traditional rice noodles with whole wheat orzo pasta, adding a Mediterranean twist to the dish. We alse have the original recipe for Pho, so you can check it out.

• 1 tablespoon olive oil 1 tablespoon olive oil
• 1 onion, thinly sliced 1 onion, thinly sliced
• 3 cloves garlic, minced 3 cloves garlic, minced
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon dried oregano 1 teaspoon dried oregano
• 1 teaspoon dried thyme 1 teaspoon dried thyme
• 1 teaspoon dried rosemary 1 teaspoon dried rosemary
• 4 cups (950ml) vegetable broth 4 cups (950ml) vegetable broth
• 2 cups (470ml) water 2 cups (470ml) water
• 1 cup (200g) diced tomatoes 1 cup (200g) diced tomatoes
• 1 cup (150g) sliced carrots 1 cup (150g) sliced carrots
• 1 cup (150g) sliced zucchini 1 cup (150g) sliced zucchini
• 1 cup (150g) sliced bell peppers 1 cup (150g) sliced bell peppers
• 1 cup (150g) sliced mushrooms 1 cup (150g) sliced mushrooms
• 1 cup (150g) cooked chickpeas 1 cup (150g) cooked chickpeas
• 1 cup (150g) cooked whole wheat orzo pasta 1 cup (150g) cooked whole wheat orzo pasta
• Salt and pepper to taste Salt and pepper to taste
• Fresh parsley, chopped (for garnish) Fresh parsley, chopped (for garnish)
• Lemon wedges (for serving) Lemon wedges (for serving)

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 6g, 1g
• Carbohydrates (total, sugars): 42g, 8g
• Protein: 9g
• Fiber: 8g
• Salt: 1.5g

Preparation

1. 1.
   In a large pot, heat the olive oil over medium heat. Add the sliced onion and minced garlic, and sauté until fragrant and translucent.
2. 2.
   Stir in the ground cumin, dried oregano, dried thyme, and dried rosemary. Cook for an additional minute to release the flavors.
3. 3.
   Pour in the vegetable broth and water. Bring the mixture to a boil.
4. 4.
   Add the diced tomatoes, sliced carrots, sliced zucchini, sliced bell peppers, sliced mushrooms, and cooked chickpeas to the pot. Reduce the heat to low and simmer for 15-20 minutes, or until the vegetables are tender.
5. 5.
   Stir in the cooked whole wheat orzo pasta and season with salt and pepper to taste. Cook for an additional 5 minutes to allow the flavors to meld together.
6. 6.
   Remove the pot from heat. Ladle the Mediterranean-style Pho into bowls and garnish with fresh parsley. Serve with lemon wedges on the side for squeezing over the soup.

Treat your ingredients with care...

• Orzo pasta — Cook the whole wheat orzo pasta according to the package instructions until al dente. Be careful not to overcook, as it will continue to cook slightly in the soup.

Tips & Tricks

• To add a touch of Mediterranean flavor, you can sprinkle some crumbled feta cheese on top of the soup before serving.
• If you prefer a spicier kick, you can add a pinch of red pepper flakes or a drizzle of harissa paste to the soup.
• Feel free to customize the vegetable selection based on seasonal availability or personal preference.
• For a heartier version, you can add cooked chicken or shrimp to the soup.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Serving advice

Serve the Mediterranean-style Pho hot, accompanied by lemon wedges for squeezing over the soup. It pairs well with crusty bread or a side salad for a complete meal.

Presentation advice

When serving the Mediterranean-style Pho, garnish each bowl with a sprinkle of fresh parsley. The vibrant green color will add a pop of freshness to the dish.