It’s ‘pho’ sure that we love a big bowl of pho, especially now that it’s getting cold. You can add just about any ingredient or flavor profile you like. Our version is full of yummy fall flavors filled with roasted root vegetables and spices that pack a delicious punch. Enjoy!
For the Broth:
- 1 large Onion, peeled, halved and sliced
- 2 inch piece fresh Ginger, peeled and halved lengthwise
- 1 Cinnamon Stick
- 1 Star Anise
- 2 whole Cloves
- 1 t Coriander Seeds
- 4 C Unsalted Vegetable Stock or Broth
- ¼ C Low Salt Soy Sauce
- 1 large Carrot, peeled and curled using a spiralizer
- 1 Beet, diced
- 1 Butternut Squash, cubed
- 1 Turnip, sliced
- Fresh Cilantro, roughly chopped
- 1 Lime, cut into wedges
- Sriracha for taste
To make the broth, sauté the onion and ginger until golden brown. In a large pot, sauté the cinnamon, star anise, cloves and coriander seeds over low heat, stirring to prevent burning. When you start to smell the aroma, add in the vegetable stock, soy sauce, onions and ginger. Bring to a boil, reduce heat, cover and simmer for 30 minutes. Strain the liquid and keep hot until ready to serve.
In another pot, toss the beets, squash and turnips (separately as not to turn all the veggies the color of the beets) with grapeseed oil and spread out on a sheet pan. Roast in a pre-heated 425 degree oven for 10-15 minutes, tossing once to roast evenly. To assemble, place about ¾ cup of roasted veggies in a bowl. Top with carrot curls and sprinkle with cilantro. Pour hot broth over the veggies. Serve with a wedge of lime.