For years, I’ve had a major crush on Pho.
When I first moved to the big smoke, it was one of the first ‘international’ foods that I sampled (along with butter chicken and pad thai. Ya, I’m old).
Now it’s so familiar I regularly crave it as comfort food.
Making traditional Vietnamese pho is an art. I’m not about to pretend this recipe is any where near traditional. But what it most definitely is, is achievable at home. On a weeknight.
PS. It’s also vegan if that’s your thing.
Using chinese five spice is a genius little quickie trick. I won’t take credit for it. I found it on the interweb.
The secret is that three of the five spices (star anise, cinnamon and clove) are the predominant spice profile in traditional pho.
Totally fools me, and they’re all in one jar. Jackpot.
Try to use a variety of mushrooms if at all possible. This will help to maximize flavour complexity in the broth. Oh and don’t leave out the shitakes. They are so worth it.
That goes for the various garnishes too.