Of course, even though it’s my recipe, I didn’t follow it to the letter. I had caramelized onions & mushrooms left over from the day before, so my soup had a couple of mushrooms in it too. And those big white chunks you see in the photo to the right? Those are garlic. Not minced, or even diced, just chunks poached in fragrant broth. Yum!
As posted on In The Kitchen:
When it’s late at night, freezing rain, and you’re hungry for Pho, it’s time to raid the pantry and whip together Faux Pho Bo.
This version of the now-ubiquitous Vietnamese soup is as easy as boiling water, uses standard Asian pantry supplies and is surprisingly similar to what you’ll find in your favourite Chinatown Pho-joint. Start to finish, you can be slurping soup in your jammies in about 15 minutes.
[UPDATE: since this post was created, In The Kitchen has rebranded to Foodists.ca The links in this post have been updated to take you to the right place on Foodists.ca]