Vegan Pho Broth

NYT Cooking

Vegan Pho With Carrots, Noodles and Edamame

When I was testing my vegan pho broth for a Recipes for Health series last spring I froze a few containers of the broth; I had forgotten how good it is. I didn’t have some of the traditional ingredients for pho – bean sprouts, cilantro, scallions, green chiles – so I used what I had and it was definitely pho. I used cayenne for heat and a chiffonade of romaine lettuce was a good stand-in for the bean sprouts, crunchy and fresh. Lots of chives stood in for scallions. I did without cilantro or Thai basil but had plenty of Italian basil and mint from my garden.