If you’re familiar with pho, you’re welcome for this simplified, at-home take on the Vietnamese classic. If you’re not, allow me to introduce you. Pho is a traditional Vietnamese noodle soup, and once you get a taste, you will crave it every time the temps begin to drop (see: this weekend for our East coasters). Instead of running out (or ordering in) every time this insuppressible pho craving strikes, take 30 minutes to DIY. This recipe is a total short cut; when you’re getting authentic pho, the stock is made from scratch. But that takes hours, and this does not. And it’s still really, really delicious.

vegetarian pho

serves 4

ingredients:

• 8 cups of organic vegetable stock
• 1/2 medium yellow onion, thinly sliced
• 3 green onion, thinly sliced
• 1 inch piece of ginger, peeled and grated
• 3 cups of baby bok choy
• 1 tbsp. soy sauce
• 2 tbsp. hoisin sauce
• 1 tsp. to 1 tbsp. sriracha (cater amount to desired level of spiciness)
• 2 tsp. toasted sesame oil
• 12 oz. rice noodles, cooked according to package directions
• 1 cup bean sprouts
• 1 jalapeño pepper, thinly sliced
• optional toppings: cilantro, lime wedges, basil, additional sriracha and/or hoisin sauce

directions:

1. Bring stock, yellow onion, green onion and ginger to a boil in a large pot. Then reduce heat and simmer, covered, for 15 minutes.
2. Add bok choy, and simmer for another 5 to 7 minutes. Stir in soy sauce, hoisin, sriracha and sesame oil.
3. Divide noodles among 4 bowls, then pour broth into each bowl. Top with bean sprouts, jalapeños and desired optional toppings.