On a cold evening, after a rough day at work, when we're sick or on a lazy weekend afternoon — a bowl of piping hot pho is pretty much always a good idea.
Authenticity aside, this a deliciously spiced hot bowl of noodles with hearty shiitake mushrooms and tender baby bok choy. A new favorite around here. This dish with its tropical roots hugs you on a chilly evening while being a nod to summer.
Is there anything better than slurping up a big bowl of delicious brothy noodles? The answer is no. Soupy, slurpy, full of gorgeous flavours from star anise, cloves, cinnamon, garlic and ginger, topped with basil, mint, cilantro, and all sorts of other goodness. A total bowl of health. This baby will make colds run away in horror.
Traditional pho is supposed to take several hours to make, but let’s be honest, I ain’t got time for that. So I figured out a cheaters way (aka brilliant way) to make it in less than 45 minutes. Not only that but you get to be all sorts of lazy and just toss everything in a pot and let it simmer. I totally have time for that!
Pho is all about the broth, and the broth is all about the right flavours. Pho’s unique flavours can be attributed to the spices: star anise, cloves, and cinnamon. Often used as a sweet combination, but pair them with onion, garlic, and soy sauce, and oooeeee is that the yummiest savoury, aromatic soup ever!
I also like to add carrots to my broth — it's not traditional, but I like the sweetness and body they add. This is a fun, quick and delicious version of your favourite restaurant’s pho, and I hope you love it as much as I do. For a more intensely flavoured broth, char your onions and ginger before adding them to the broth—it’s an extra step that takes less than 15 minutes but makes this pho taste a little more traditional.
Get yourself a spoon, a pair of chopsticks, a big-ass bowl of this vegan pho and prepare for your mind to be blown!
IF YOU EVER GIVE THIS RECIPE A TRY, DO LEAVE A COMMENT BELOW AND/OR TAG @FRUITYEMZ AND HASHTAG #FRUITYEMZ ON YOUR INSTAGRAM POST! 🙂
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