This is a super simple vegetable pho recipe, however you could cook up some pork shoulder steaks if desired. I did end up cooking up a steak for my guests and then added thinly sliced pieces on top. If you would like to add the meat to the dish, simply season pork with salt and pepper and cook in the skillet (that the vegetables were cooked in) while the broth cooks, about 4 minutes per side.
1 medium onion peeled, and halved
½ tsp. crushed red pepper flakes
2 garlic cloves, crushed
1 cinnamon stick
2 star anise pods
1 tsp. fennel seeds
1 1”-piece ginger, peeled, crushed
8 cups vegetable broth
8 oz rice noodles
Steamed snap peas
- Heat a large cast iron skillet over medium-high heat. Cook onion, cut side down, until lightly charred. Transfer to a plate.
- Add red pepper flakes, fennel seeds, garlic, cinnamon, and star anise to skillet. Stir until fragrant, about 1 minute.
- Quickly transfer to large saucepan and add onion, ginger, and broth; bring to a boil. Reduce heat to a simmer until broth is flavorful.
- Cook noodles according to package directions. Divide among bowls and add strained broth. Top with bean sprouts and snap peas if desired.
Nutritional Facts: per serving
247 cal; 6g protein; 1g total fat (0g sat fat); 52g carb; 0mg chol; 1525mg sod; 2g fiber; 3g sugars