I’ve been feeling under the weather recently and as a result I’ve been craving broth and noodle-filled dishes. Pho is the ultimate comfort food and cure for both sick days and not so spectacular days. Personally I think there is a very healing quality found in hot dishes, and Pho is perfect because you can choose to add in tons of earthy spices, root vegetables, and fresh greens.
For this recipe you will using one of my favorite Non GMO brands, Happy Pho. It’s a box of dried Vietnamese brown rice noodles with a pre-made organic spice mix included. You begin the recipe by flavoring the beef stock with fresh snow peas, root veggies, and the Happy Pho spice mix. Once the stock has absorbed the majority of these flavors, you will then add in the brown rice noodles and medium-rare sirloin tips. Finalizing this recipe, you will be combining an earthy inspired pairing of fresh sunflower micro-greens and shiitake mushrooms. This recipe is a great option for those of you who constantly feel that you are being pressed for time. A more traditional Pho dish can usually take 4-7 hours to prepare. In the future I’d love to work on a more complex Pho recipe, something with a more methodical cooking process that I can then share with you! As of right now I think I’ll stick to Happy Pho and this simple-to-make recipe.