Faux Pho


Great recipe for when it’s cold outside and you want an easy pick-me-up.

30 min – makes 4 servings

1 teaspoon vegetable oil
½ onion
4 garlic cloves, crushed
1 3-inch piece peeled ginger
2 ½ cups veggie broth
1 whole star anise
1 4-inch cinnamon stick
2 cups (4 oz) mixed mushrooms, brushed clean and thinly slices
2 scallions, thinly sliced
2 packages glass noodles
generous handful bean sprouts
4 sprigs basil leaves
1 thinly sliced Serrano chile

1. Heat oil in a medium pot over medium heat. Add onion, cut side down, garlic, and ginger. Cook, stirring occasionally, until garlic is golden, 3-4 minutes. Add 1 ½ cups water, broth, star anise, and cinnamon; bring to a boil. Reduce heat; simmer until flavors meld, 7-8 minutes. Add mushrooms; simmer 2 minutes. Add scallions. Season with salt.

2. Meanwhile, boil noodles until tender but still firm to bite. Drain; divide among bowls.

3. Discard ginger, garlic, star anise and cinnamon; ladle broth into bowls. Garnish with bean sprouts, basil and sliced chiles.


Veggie-fied from a bon appétit recipe

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