As you all know, I am a soup fanatic! Nothing is more soothing than a nice bowl or cup of soup on a cold rainy day, especially a nice homemade soup with veggies, noodles and a delicious protein.
I could never choose a favorite soup, yet one of my most frequently enjoyed soups is Vietnamese Pho. I love the beefy or chickeny broth with all the delicious herbs, spices and long rice noodles. It's very easy to make at home...or at work for lunch!
Below is a recipe for a Pho style cup of noodles you can bring with you to work and make there! I got this food hack from Food52.com and instantly tried it and loved it! I'm trying to find ways to make this work for a few other recipes as well!
Try it, taste it, and ¡Buen Provecho!
- Slice or peel vegetables as finely as possible—remember that you’re not simmering anything on the stove, and thinner vegetables will lose that raw crunch more quickly. A mandoline is a good and inexpensive tool to invest in: Just watch your fingers.
- Choose any crisp vegetables: Courgette or carrot ribbons, thinly sliced red or yellow pepper, spring onions, leeks or mushrooms, baby sweet corn, baby spinach, sugar snap peas, and bean sprouts all work well.
- Flavor your broth with things like sliced fresh chiles, lime wedges, lemongrass stalks, grated ginger, stock cubes, coriander, Thai basil, and mint.
- Make sure you use a heat-safe container. A vintage glass jar may look pleasingly rustic, but it would be a minor lunch-based disaster if the addition of boiling water caused it to crack (we don’t even want to think about the health and safety implications). You don’t need to scald yourself in pursuit of a tasty lunch, we promise.
1/2 red chile pepper, or to taste
1/2 yellow pepper
2 handfuls spinach
2 ounces vermicelli rice noodles
1/2 chicken or vegetable stock cube (or generous pinch of salt)
1 handful fresh cilantro and basil