Easy Eats: Pho


My quick and easy pho!

Pho is traditionally a Vietnamese noodle soup that consists of broth, meat, vegetables and yes – noodles!

Authentic pho takes time and patience, as it requires a bone-marrow broth, tons of spices and other flavorful ingredients.  Truthfully, I’ve found that both cooking and eating it can truly be a meditative experience.   But if you’re always on the go like I am, re-creating my favorite meals in a fraction of the usual time is a must!  The below recipe doesn’t give pho its poetic (pho-etic?) justice, but if you’re looking for a filling, healthy and simple meal, read on!

*Feel free to substitute or add your favorite vegetables or protein…

Serves: 1

What You’ll Need:

  • 1/4  cup rice noodles
  • 1 1/2 cups of water
  • 1 vegetarian bouillon cube
  • 1 tbsp. teriyaki sauce
  • 1 tbsp. olive oil
  • 1/2 pound of sliced mushrooms
  • 1/4 lb. shrimp – washed, peeled and deveined
  • Handful of baby spinach, rinsed, dried and roughly chopped
  • 1/2 zucchini, washed, sliced and cut into halves
  • Sriracha (to taste)

What You’ll Do:

  1.  Cook rice noodles according to package directions and set aside.
  2.  Boil the water in a small pan over medium heat.
  3.  Add the vegetable bouillon cube and teriyaki sauce.  Simmer.
  4.  While the broth is simmering,  add the olive oil to a frying pan over medium heat.
  5.  Saute the mushrooms until soft.
  6.  Slowly add the vegetable broth to the mushrooms.
  7.  Add shrimp, zucchini baby spinach.  Simmer until shrimp is bright pink and  zucchini and shrimp are cooked through.
  8.  Place the rice noodles at the bottom of a large soup bowl.
  9.  Pour broth over the noodles.  Add sriracha and stir.
  10.  Enjoy!