This simple vegan pho recipe includes crispy pan-fried tofu, shiitake mushrooms and spicy jalapeno slices – with a dash of srirachi to boot! Serve this up in deep, wide bowls and refill as needed!
Roasted spaghetti squash, soy sauce and brown sugar make this version sweet and tangy. Garnish with a fresh lime wedge for guests to squeeze on at time of serving.
Inspired by the spring season, this creation utilizes an assortment of seasonal leafy greens, fresh-picked asparagus spears and sliced red chili – outstanding!
Make things colorful with this fall pho. Just a little fresh pumpkin and butternut squash, traditional pho spices and coconut milk create just the right flavor blend for a perfect autumn dish!
This creation uses Shirataki tofu noodles, which are both vegan and gluten-free – to give it a healthier constitution. They boil up in a super easy two minutes and are excellent in many types of dishes or noodle soups, especially Asian-inspired.
Add some carrots, coriander, grated garlic, fresh chopped cilantro and a cinnamon stick for this savory sort. As always, a pretty spoon and serving bowl makes all the difference when showing off colorful foods.
This tasty version replaces a few of the traditional ingredients with some newbies: instead of the typical star anise seasoning (which is lovely, but not a flavor for everyone) this one uses Chinese Five Spice Powder; fried tofu is replaced with fresh pressed tofu, white rice noodles are replaced with brown noodles, and dried/ground herbs with only freshly picked local herbs and veggies. You’ll taste the difference – and feel it!
Get ready for some heavy herbs and spices! Vietnamese basil and mint, whole peppercorns, cassia bark, star anise, lemongrass, fresh ginger root, tamari and whole cloves make this rich concoction our most fragrant and savory of all.
Freshly sliced ginger root and lemongrass give this easy dish its kick. Just toss it together, simmer for 45 minutes, add some pre-prepped pad thai noodles and then whatever you like for toppings.