It has been what seems like forever and a day since I've blogged. I don't like when work and life gets in the way of my fun. I had plans to share with you all some great fall recipes. I made an apple pie in October (it was gone the next morning - I was informed elves ate it - they were trying to make sure they had enough energy to make the toys), dressing in November (keeping it real - I was too tired to cut, chop, shoot, edit and talk about dressing), and for December I planned on doing a soup a week. The soups were good - carrot, acorn squash, lentil - I made them - but my creative juices weren't flowing, so I didn't share.
I promise I'm getting to the Pho, but I think I have some more splanin' to do (please read with your best Desi Arnez voice)!
My middle son (MS) graduated with his BFA and my youngest is working on becoming a star - twelve performances in the past two weeks (percussion and vocal percussion). It's been busy. I tried to load a video of his performance, but it lead to two crashes. Sorry, you all will have to wait for the grammy's, or for me to figure out how to get the video off my iPhone and then on to YouTube without crashing.
Ok, back to the Pho. I was first introduced to Pho at a local vegan restaurant, ely's to go. Sometimes I make this and I get close to ely's recipe, sometimes not so close. I think I nailed it this time - luckily I decided to write down what I used.
Depth of flavor is what you want when you create this Vietnamese soup. And that's exactly what you get with this recipe. As it hits your tongue you taste
All three - separately. It is a true explosion of flavor. As I sat down to edit the photographs my bowl of Pho got cold. I ate it anyway. it's still good and I still get the flavor. This is one you really need to try.
Make sure you share comments here, and if you take photos share them on my instagram.
I tried these toppings...green onions, jalepenos, alfalfa sprouts and cilantro.
In my youngest son's spare time he's also my hand model.
Nine Ingredient Vegan Pho
32 Oz. Vegetable Stock
16 Oz. Vegetable Broth
1 Tablespoon Lemongrass
1 Teaspoon Sriracha
1 Teaspoon Hoisin
4 Star Anise Buds
2 1/2 Cup Mushroom Blend - baby bella, shitake, oyster
1 1/2 Teaspoon Sliced Ginger
6 Oz. Pad Thai Noodles
Mix first eight ingredients in large pot. Simmer on low heat for 45 minutes. Remove anise pods. In a separate pot cook noodles as directed. Add cooked noodles to soup. Add your favorite toppings to individual bowls.