I bought these two fabulous bowls from Think Kitchen. They are HUGE. I craved pho immediately after spotting them on the shelf.
It’s been a long time since I’ve eaten a good Asian-inspired soup. I took the easy route this first time. I bought store-made vegetable broth. I adapted this recipe to make my broth veg friendly.
Making the broth was the most work. But it turned out wonderful in the end. I cooked my gluten-free vermicelli noodles and let them cool in the bowl. I added steamed broccoli, mushrooms, cabbage, carrots and red pepper.
When the broth was steaming hot, I added the mixture to the bowl. I added a few cilantro steams. Done and Delicious.