Vegetable pho makes the perfect dinner on a chilly fall night. Topped with a combination of crisp snow peas, greens, and rich mushrooms, this easy recipe will quickly become one of your go-to dinners.
I love making homemade stock — it’s a great excuse to spend a lazy Sunday afternoon at home and it also makes weeknight meals super easy. Just throw some frozen stock into a pot, heat it up, and add whatever odds and ends you happen to have in the fridge. In about 20 minutes, you’ll have a pot of homemade soup.
Instead of sticking with classic stocks like chicken and beef, I’ve been mixing things up lately. One of my favorites has been vegetable pho stock. It takes a while to make, but it’s so full of flavor that you really don’t need to add much to it in order to have a delicious dinner.
To make the vegetable pho stock, start by charring an onion and some fresh ginger under the broiler. While those are broiling, you’ll also want to toast your spices. I’ve tried a few recipes that skip these steps, and have found that it’s well worth the extra effort — toasting gives the aromatics a rich, smoky flavor and add a ton of depth and complexity to the stock.
When you’re ready to use your vegetable pho stock, soften some rice noodles in warm water and prepare your vegetables. I like to blanch snow peas, bok choy, and mushrooms – it’s a nice combination of fresh, bright flavor and rich umami flavor.
My vegetable pho recipe originally appeared on Food Fanatic, where I’m the soup expert.
So I had real pho for the first time when we were in Hawaii and I loved it! I can’t wait to make this at home!
Well no wonder you’re the soup expert, this is freaking amazing. I am in love with a soup. Can’t wait to try it.
The pho looks so hearty and delicious. I’m usually the type of person who thinks that she needs TONS of meat to stay full (and satisfied) but I have a feeling this would do the trick. I also have to admit I almost always skip the “toasting spice” stage in recipes but I’m totally giving it a try now.
I always make chicken stock from leftover rotisserie chicken bones…but I’ve never made vegetable stock. Thanks for the inspiration and recipe idea of what to make with it. This Pho looks fantastic!