Pho is the perfect recipe to cook in a mug because it’s reminiscent of packaged ramen - something much of the world knows well and loves - and yet healthier and more fun to make. In Vietnam, it is a common sight to see huge vats of bone broth simmering over the fire outside of small alleyway restaurants.
People in Vietnam eat bowls of pho and other noodle soups for breakfast even on the hottest days of July. And if you sit down for pho in a restaurant, you’ll be urged to slurp your soup while it’s piping hot, and to stuff your bowl with a bundle of the freshest herbs you can imagine. Naturally gluten and dairy-free, pho can also be easily adapted to a vegetarian version, and that’s what we’re doing with this week’s recipe. Kid chefs can use chicken, beef, or vegetable broth, and they can even add leftover cooked chicken, beef, pork, or tofu for more protein.
The secret to making a quick “faux” pho broth taste real are the aromatics: we’re keeping it simple with ginger, cinnamon, green onion, herbs, and star anise. Don’t skip these, or else your vegetable pho is just vegetable soup!
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