Cooking for you, for me.

Vegetarian Pho

So easy, so yummy, and great for both winter nights or when you feel a cold coming on! Enjoy!

Prepare a plate of: sliced limes, sliced fresh jalapeno, bean sprouts, cilantro, basil, mint. Some sriracha chili sauce and hoison sauce.

In a pot on medium heat add: 1 medium yellow onion quartered, 2 shallots halved, 8 garlic cloves halved, two-inches of ginger coarsely sliced or a TBSP amount of prepared ginger in the squeeze tube from the produce section. One cinnamon stick, 2 star anise pods, 4 cloves (or 1/2 TSP ground gloves). Stir occasionally until mixture starts to char- do not add oil or butter to the pot, let it dry-char. Once it does, add eight cups of clear vegetable stock to the pot, bring to a boil, and then reduce to a simmer for 25 minutes.

In the meantime take 1/2 a pack of rice noodles (I used rice ‘sticks’, it’s like rice noodles but they are supper thin) and place them in a bowl, cover with steaming water to cook, for 20 minutes. Then drain noodles and set aside.

In a pan saute one pack of oyster mushrooms and one pack of shiitake mushrooms. For 5-10 minutes until all the water evaporates.

Take broth and strain the liquid into another bowl, throwing away all vegetables and spices. Add mushrooms to strained broth along with 2 TBSP of soy sauce.

In a bowl add some noodles, the broth, and a handful of the prepared veggies and spices, a squirt of chili sauce and some hoison sauce to taste.

*Recipe by spatchcock