Whats cookin' good lookin'?
Tonight were making dinner in 30 minutes and its going to be
This Vietnamese dish combines earthly flavors with a punch of freshness and is seasoned with Ayurvedic spices. It is vegan but don't let that scare you away. Summer Pho will impress any dinner guest and leave you feeling satisfied while keeping you on track with your diet.
This dish is:
Loaded with nutrients, vitamins and minerals
Leaves room for creativity with your favorite vegetables
2 boxes (64 oz) low sodium vegetable broth
1 cup water
2 tbsp minced ginger
2 scallions chopped
3 star anise
1 tbsp fennel seed
2 dashes sesame oil
1 carrot chopped
Toppings (my favs)
2 cups flat leaf kale
1 cup red cabbage
2 small baby bok choy
2 handful rice noodles (about 8oz)
cilantro (can swap for parsely)
black sesame seeds
In a large cooking pot add vegetable broth, water, sesame oil, ginger, scallions, carrot, fennel seeds and star anise. Bring to a boil, simmer and cover.
While broth is cooking- chop kale, cabbage, bok choy, cilantro into large rough pieces.
When the broth has simmered for 20 min. Add the hard pieces of bok choy to soften.
In separate pot boil water and cook the noodles (5 min).
Set 2 bowls aside and add your choice of noodle/broth ratio. Top with kale, red cabbage, cilantro, bok choy leaves and a dash of black sesame seeds and lime juice. And if you're like me and want the extra heat, garnish with fresh jalapeños.
Serve with chopsticks, deep spoon and start slurping up the goodness.