Vegetarian Pho

Pho (pronounced fuh) is a common dish in Vietnamese cooking.  It is a delicious soup, but often very difficult to get without beef broth.  Just check out this video of Anthony Bourdain and how delighted he is with eating Pho.  You can imagine how happy I was when last week at Whole Foods I saw this:

As far as broths go, Pacific is not my "go to" brand.  I find that their soups and broths have a pretty strong onion flavor and are a bit too rich.  However, I couldn't pass up a vegetarian Pho soup base that was even organic. I gave it a try and it was pretty good.  You'll need:

- 2 cups of Pacific Organice Soup Starter Vegetarian Pho Soup Base

- 1 handful of rice noodles

- 1 large carrot, peeled and grated

- A generous handful of a mix of Thai basil, mint, and cilantro

- 1/2 tsp. of chile garlic paste

- Chopped vegetables like sliced mushrooms, bean sprouts, and scallion

- Lime wedges

Boil water and cook rice noodles for about 2 minutes. Don't overcook! Strain and set aside to cool. 

Prepare the carrots and wash and chop the herbs. 

Place carrots, chili paste, and broth in a pot until it comes comes to a boil.  Skim any foam from the carrots.  Remove from heat and pour over a bowl you have prepared that is filled with the rice noodles and vegetables (I didn't have the mushrooms and bean sprouts).  Top with the herbs and a squeezed wedge of lime.