I’m always looking for new recipes to try and new ideas to spark my kitchen creativity. Recently, Alex and I tried this new-ish Vietnamese restaurant because we wanted to see what the hype around “Pho” was all about. Love at first bite– or slurp! I knew that at some point I was going to have to try my hand at it.
Well, I did… and it actually turned out really edible and pleasing. Now, with that being said, let me tell y’all a little something about my husband– he HATES mint. Absolutely hates it. No matter what I’ve made with mint in it, regardless if I feel the taste has been greatly concealed or not, he isn’t about it. I’ve known this. I’ve always known this. I’ve been with this man for almost seven years. I KNEW HE HATED MINT!!!!
So how the heck did I forget that my husband hated mint? Ugh! My mind is a cluttered mess sometimes. I was so proud and excited about this meal only to serve it to him and have him bite into a big ol’ mint leaf and say “Ohhh, Ashley. Does this have mint in it?”
DAMMIT!! !! !!!!!
Nonetheless, he still says it was very good AFTER removing the mint leaves and for what it’s worth, I thoroughly enjoyed it. It was pho-king fantastic if ya ask me and more importantly, those aromatics had my house smelling like a Yankee Candle factory the entire night.
2 large white onions, peeled and halved
Fresh ginger, peeled
4 cinnamon sticks
4 star anise
1 tsp cardamom powder
1 tbsp coriander powder
4 large carrots, peeled
1 fennel bulb (with stalks removed), quartered
1 tsp garlic, minced
1 tbsp soy sauce
8 cups vegetable stock
1 head of bok choy, quartered
fresh thai basil
2 cups beansprouts
limes (however many), quartered
1 lb brown rice noodles
shaved red onion slices
1 jalapeno, sliced
Heat oven to 450°F. Place white onions and ginger slices onto a baking tray and roast in oven for about 10 minutes. Place spices in a large pot and dry roast until aromatic, preventing burning by stirring. Add in veggie stock, soy sauce, carrots, fennel, and the roasted onions and ginger. Bring to a boil and then reduce heat. Cover and simmer for 30 minutes. Strain soup base through a fine mesh strainer to remove vegetables and debris, then return broth to the pot. Cook noodles according to package. Prepare serving bowls with cooked noodles, beansprouts, bok choy, sliced red onion, fresh herbs and lime wedges! Pour over hot broth and serve immediately.
I recommend topping it off with some sriracha and additional soy sauce, to taste. I also added some of the strained carrots into mine because I love ’em!
Pho shizzle. Pho real. Pho sho. 9021 pho. Un-pho-gettable.