Last year was full of serious medical issues for our family. Towards the end of December I knew I could no longer continue ignoring the obvious. Even though it may not stop anything from happening, at least we can try. This is why I began looking for healthier options to feed my family.
My husband has been through a lot in 2016, he had a neck fusion {which is now failing}, he was diagnosed with Kidney Cancer {which they removed half of it}, found out that after the surgery the cancer has spread. He had heart surgery {3 stints- which was experimental & now not looking hopeful}. Through all of this I must face the possibility that he may be gone at any second whether it be the cancer, heart-attack, or stroke – this is what is driving me for healthier food options.
At first when I found this recipe for Vegetarian Pho I had no clue what it was or what went into making it. I did know I liked seeing all the vegetables in floating around in the bowl of broth. After researching Vegetarian Pho I figured out that it is basically the Vietnamese version of the American Chicken Soup.
It can be as simple as you want to make it or more complicated if you want. I wanted to start out simple, as I am not a culinary expert. Just the name is intimidating to me, but once you make it you will quickly come to the conclusion that it is truly easy.
Ingredients:
2 star anise
1 tablespoon peppercorns
3 cups vegetable stock
4 cups water
2 garlic cloves
1 – small piece of fresh ginger; sliced- skin removed
10 shiitake mushrooms,; stems removed and reserved
10 baby corns
4 scallions; finely sliced
2 baby bok choy; sliced lengthwise
10 broccoli florets
1 carrot; julienned
1 package rice noodles
Toppings:
Lime slices
Instructions:
In a medium/large pot over low heat, combine the star anise, ginger, peppercorns, and garlic cloves and stir until fragrant, about 30 seconds.
Add the water, stock, and the stems of the shiitake mushrooms. Simmer for 15 minutes, then strain and return the liquid back to the pot.
Slice the shiitake mushroom caps, broccoli florets, and carrots. Simmer in broth for 15 minutes. Add the bok choy, baby corns, and onion part of scallions. Simmer for another 10 minutes.
Prepare the noodles according to the package directions, cooking until al dente. Drain and rinse.
Ladle pho broth and vegetables over rice noodles. Serve with the lime slices and chive (scallions).
One of the special attributes of this Vegetarian Pho is that you can change the ingredients to anything you want. I made two versions of this particular recipe just because my kids & husband do not like mushrooms. My 6 year old LOVED the mini corn on the cobs though.