Hot soup has always been my ultimate comfort food, and I know I will be needing lots of it in the months to come. Vietnamese pho is king when it comes to soups that warm you from the core, and I’ve been experimenting with vegetarian pho recipes during the past couple of weeks.The main component of any pho, but especially vegetarian pho, is the broth. This pho broth is first and foremost based on toasted spices – star anise, cinnamon, coriander, cardamom, peppercorn, and clove – each bringing its individual character to the flavor profile. I’m not normally the biggest fan of cinnamon in savory dishes, but in this broth it balances with tamari, brown rice vinegar and chili to create a fragrant and deeply nourishing broth.
I bought a few too many sweet potatoes from my favorite local farm and they made it into the pho in place of rice noodles, truly hitting the spot. This soup is all I want to eat right now. It’s warming, spicy and substantial, but also loaded with springy, crunchy vegetables and tons of herbs – the perfect balance, if you ask me.
Click HERE for Vegetarian Spring Pho with Sweet Potato Noodles and Heirloom Beans Recipe
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