It would be inaccurate to call this nourishing soup an authentic Vietnamese pho. The essence of pho is a broth simmered for an entire day, typically made from beef or chicken bones. A handful of whole spices, such as star anise, cinnamon, cloves, and coriander, mingle with the stock, infusing the soup with layers of flavor and fragrance. The broth is then ladled into deep, wide bowls filled with rice noodles and strips of beef, chicken, or perhaps tofu. A slew of fresh garnishes and bowls of spicy condiments accompany the soup, ready for dipping and scattering over the steamy bowl.
It’s understandable that a piping hot bowl of pho is a meal to be craved, especially on a cold winter evening. It’s also predictable that cravings can strike unannounced and without mercy, inconsiderate of convenience and when you are least prepared. In these urgent moments, the solution is to improvise.
