Tag Archives: mung sprouts

Pho Sho!

7 Jan


It doesn’t make sense how I made and consumed this healthy beyond belief Vietnamese Pho just one day before I became the victim of a flu that kept me on my couch for the next four days straight. Not, I realize, the most appetizing way to start off a piece about a wonderful soup– but it is what it is and that’s what happened.

I haven’t been sick like that in years, the kind of sick where my body is just too weak to function normally. It’s actually quite odd– being actively aware that your body is busy battling something beyond your reach, and with all that energy your body is putting into making you better its leaving you completely exhausted and feverish and freezing and weak, and there is just nothing you can do about that battle going on but sit under the covers on your couch, watch Netflix and drink juice. It’s a creepy reminder that you don’t really control your body after all. It’s as if your body has a higher level of consciousness  and it has told you, OK once I’m done doing what I’ve got to do, you can go back to your silly escapades again.

If anything, being very sick for only a few days is actually a blessing in disguise as it is a nice reminder of how sweet health is. For a few days you aren’t physically able to do anything, you just sit there under your covers watching as people go about their lives and their routines without you–going out and strolling the streets, picking up a paper and coffee, casually meeting friends for a beer, enjoying a day of work and then dinner… All simple take-for-granted pleasures. Not being able to participate in such things for a few days actually allows for a new sense of gratitude when you are back to your health.

So, as it turned out my New Years Flu  actually became a nice way to be more grateful for the simple things I do most days.

And back to the soup!

Pho! This was my first dabble in Pho and though I really enjoyed it I’d like to take some time working on a homemade Pho broth, which I’ll report back on. In the meantime, I just used a store-bought Pho flavored broth (Pacifico Organic Pho broth is available at Whole Foods- so are Pho brown rice noodles for a healthier noodle.)

Vegan Pho

  • Heat a soup pot filled with Vegetarian Pho broth
  • Add sliced carrots, edemame, shitake mushrooms to the broth (however many veggies you want- based on if you want a brothy soup or something with more bite.) Let this sit at a low heat for about 10 minutes until the vegetables are tender
  • Bring a second pot of water to boil, add pho noodles and boil for 1 minutes and drain
  • Toss noodles with a few tsp of sesame oil (optional) and split noodles into bowls (Note: Your soup bowls should be on the larger size)
  • While veggies continue to simmer, slice firm tofu and drizzle with soy sauce, and then add to bowls on top of noodles
  • Create a “toppings” buffet to add to your soup when it’s ready, include: lime wedges, chopped scallions, chopped cilantro, mung sprouts and Hoisin sauce, and mint sprigs
  • Ladle broth into bowls and add toppings. Eat with a large soup spoon and chopsticks.