Craving pho but so little time...
WHAT YOU NEED:
1. Broth, I used "not beef" bouillon, beef or veggie bouillon or broth will work too.
2. Vermicelli noodles
3. Bok choy
3. Red cabbage
5. Green onions
7. Fresh jalapenos
Sides: Veggie spring rolls & Green leaf lettuce
Sauces: Soy sauce, hoisin sauce & siracha!
This meal was a hit in my house this week, It was rainy and we were all craving something warm so I whipped up my own little pho soup recipe.
I started by boiling my broth, I used 8 cups of water, 2 "Not-Beef Bouillon Cubes" and seasoned along the way with garlic powder, onion powder, salt and pepper to taste.
While the broth is boiling I chopped red cababge, bok choy, mint, cilantro, green onion, lime, & a few handfuls of sprouts, we love sprouts!
My little is not a fan of mushrooms so I just added a few in my bowl- while the broth is boiling I dropped my mushrooms and cabbage in it to soften them just a bit. I like my veggies still a bit crunchy so I just let them boil for about a minute or two, if you like more soft veggies then leave in a while longer.
THE NOODLES! While the broth is still boiling I also boiled vermicelli noodles for 6 minutes, then run under cold water.
This noodle turned out PERFECT, It took me a while to master the kind of noodle I like for this soup.
I used store brought spring rolls, AMAZING!
and added my favorite pho sauces!
I like to place my noodles and toppings in the bowl then the broth.
My picky 2 and 9 year old ate 3 BOWLS and my oldest gave me 5 STARS thumbs up, I hope you enjoy! If you do hashtag #Paigewhatsfordinner