Cold season is approaching. Sorry, it's true.
for our pho. No time to make your broth? That's ok. Ours employs garlic, ginger, spices, and fish sauce to enliven even the blandest store-bought broth.incorporates thinly sliced beef for an extra protein punch, antioxidant-rich mushrooms, and everyone's favorite super green: kale. Don't care for mushrooms? Try broccoli or carrots. Swap out kale for collards or swiss chard.
Skip the noodles and add mung bean sprouts if you're going grain-free. And feel free to toss in some tofu, bok choy, or cabbage if that sounds good to you.What makes pho so unique is its combination of warm, savory broth and cool, bright toppings. You can add crunch with bean sprouts or julienned carrots. Basil, mint, and cilantro bring a freshness to the dish. We love adding some heat and bite with sliced chile and red or green onion. And a squeeze of lime to finish makes everything better.
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