Food Galley Gab

Best Veggie Inspired Pho Ever!

As promised, here is my follow-up recipe that is in the picture below with the Sesame Noodles.  Also, I’d like to mention that I am desperately trying to get all of my ancient photos into my recipes so that I can solely move forward with proper food photography.  If you’ve read my “About Me” you’d know that in order to get this blog up and running I needed to use crappy iPhone and other crappy photos from well before I’d ever owned an amazing camera and had thoughts of food blogging or food photography. Bear with me! Soon enough I’ll be able to only post my newest and ‘best-est’ photos for you.  Until then, you’re stuck with this.

Onwards, this dish was served in addition to my Sesame Soba Soy Scallion Noodles for hubbies bday.  I had absolutely no idea how this was going to turn out but thankfully, it was amazing!  Full of flavor, pretty, and instantly popular.  After a few bday beers let’s just say we were indeed slurping it up, however, not slurping gracefully.  It reminded me of my teenage years when my mother told me to never order pasta on a date.  Not because one should never do that, but because I, specifically, should never do that.  Thanks for the advice, mom!  I think you just may have been right.  With that in mind, slurp sloppily and enjoy!

Best Veggie Inspired Pho Ever!
Yields 2
An amazingly flavorful, delicious, and pretty vegetarian Pho dish. A fun dinner to serve for friends or when you're simply looking to change it up!
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Total Time
40 min
Total Time
40 min
Ingredients
  1. 8 oz rice noodles - cooked
  2. 1/2 C shitake mushrooms - loosely diced
  3. 1 small head of broccoli - loosely chopped
  4. 1/4 edamame beans - (optional)
  5. Large handful of cilantro
  6. Large handful of basil - chopped very loosely
  7. 1/4 C soy sauce or Braggs Amino Acids
  8. 4 C vegetable broth
  9. 1 onion - diced
  10. 2 Tbl sesame oil
  11. 2 red chilis - seeded
  12. 2 pieces or 1/4 inch piece of ginger - chopped
  13. 1 lime - juiced
  14. 3-4 cloves of garlic - minced
  15. 3 stalks lemongrass - diced
  16. 4 scallions - diced
  17. 1/2 C bean sprouts
  18. 1 Tbl peppercorns
  19. 1 Tbl toasted black sesame seeds
For the broth
  1. Add 3-4 cups water, vegetable broth, soy sauce, sesame oil, onion, chilis, ginger, garlic, lime juice, lemon grass, peppercorns into a pot. Bring to boil for 15 minutes and then simmer for 15-20 minutes more.
  2. Stain the broth when done to remove everything but the actual broth itself.
  3. Add noodles, broccoli, mushrooms, bean sprouts, basil, and edamame. Stir.
  4. Separate into individual bowls and smother in cilantro, scallions, and sesame seeds.
  5. Done!
Notes
  1. Serves 2 large bowls or 4 average sized bowls.
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