Saturday, February 13, 2016
Pho is one of my favourite winter comfort foods. It is widely available and pretty cheap to get a bowl of pho in most places these days. My medium-sized city has dozens of pho restaurants that sell a huge, steaming bowl of beef, noodles and broth for $8 or less.
But sometimes - like this weekend - it is just too cold to go outside. We've had a huge snowfall in the past few days, so making pho at home is a warming treat.
Pho broth is usually made with beef bones cooked with charred onions, ginger and spices. Serious Eats' The Food Lab has a great tutorial for traditional pho. I highly recommend checking it out, whether to make the recipe or read an interesting history of the dish.
But I've rarely got oxtail on hand, or the time to boil bones all day. So this quicky shortcut using store-bought beef broth is a makes home made pho a weeknight meal. It also adds in mushrooms and greens which, while not traditional, make an even heartier, healthier meal. This recipe is inspired by Epicurious Detox Pho.
Here's what you need for this tasty soup. You could double the broth and freeze it for a winter treat any time.