Weekly Pin: Vegan Pho

I’m going to try to start a new weekly post, a “Weekly Pin.” I recently discovered Pinterest and have been happily using it to bookmark ideas for DIY projects, home décor, gardening, and recipes that I want to try out… someday. As has been pointed out over on Young House Love, the problem is that all these pins accumulate pretty easily and aren’t necessarily getting applied in the “real world.”

So I’m challenging myself to try out at least one pin a week, and once a week I’ll post my favorite project/recipe to the blog to share.

Vegan Pho

Vegan Pho – this batch we used some red cabbage, which gave it a pretty awesome color!

To start us off, there’s this vegan pho recipe from What’s Cooking Good Looking, a truly gorgeous blog.

Given our particular weeknight time crunch and our great love of slow cooking, we adapted this amazing recipe by making the broth in the crockpot. If you want to try it this way, add all the broth ingredients to the slow cooker and turn it on low all day. Maybe 30 minutes before eating, strain the broth into a stockpot and set it to a medium heat on the oven to keep the temp up—no more than a light simmer. Add any veggies that need to blanch a bit first, then more tender veggies and the rice noodles, and add the herbs right before serving. For ours, we used baby bok choy, shiitake mushrooms, cabbage, sprouted tofu, mung bean sprouts, rice noodles, scallions, basil, and cilantro. I think that’s it.

Vegan Pho

Vegan Pho – our second batch

What we found to be key to making this an amazing dining experience is dinner table addition of fresh lime juice, tamari, and of course—my favorite—sriracha. This adds a little more clarity, salt, and spice to the mix, to each person’s taste. We’ve made it a couple times already, each time a little differently, and I’m sure it will become a staple around here.

Another quick tip—if you get a little too ingredient-happy, like we did the last time we made it—and have too many veggies and too little broth, you can heat some water in the teakettle to bulk up the liquid. Next time, we’ll try to restrain ourselves a little better next time (or double the broth recipe) because the broth is best undiluted.

What are your favorite pins/projects this week?

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3 Comments

  1. Valerie

     /  March 25, 2013

    I like the idea of a weekly pin post. That recipe sounds yummy. Gotta love Pinterest! 😀

    Reply
    • I’d love to see your weekly pins! I love the themed mood boards you put together 🙂

      Reply
  1. Homemade Broth on the Cheap | HomeBecoming

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