Anytime I’m sick or just craving something to warm me up on a cold winter day I go for pho. If you haven’t yet tried this phenomenal Vietnamese noodle soup, then make that your goal for the weekend. Ask around, read reviews, and find yourself the best pho spot you can!
Since I’m a DIY person through and through, I of course wanted to try a homemade version. The only problem is that traditional pho broth can sometimes take 6-8 hours and in some cases.. an entire day! I definitely don’t have that kind of time in my life right now so I set out to make a speedy version without sacrificing flavor. Not only did I get this down to a cool 30 minutes, but inadvertently made the dish gluten-free as well. Pho is made with rice noodles traditionally, but since the store was out, I picked up mung bean noodles instead. They’re thinner than rice noodles, but similar consistency and flavor.
With these slight changes and sped up process, I didn’t feel right naming it pho, hence the “Noodle Bowl” title instead, but this is a damn close recipe! It’s hearty, yet lean, full of rich flavors and spices, and can easily be adapted for pork or beef instead. And it didn’t take six hours to make!