A few days ago LuminousVegans posted some Vietnamese pho that got me thinking I should try to make my own. I started by slicing up some ginger, turmeric, garlic and the end of a stick of cinnamon.
I put that in about a quart of water with some veggie beef bouillon (this particular brand is AMAZING and very “beefy”!), a dash of hoisin sauce, a dash of tamari and the ends of this lemon. I also sliced half an onion into rings and added that too.
I simmered them while I took a shower. Then I picked out the cinnamon stick and lemon peel (the ginger and turmeric should have gone too, but no matter) and then I poured it over some tofu noodles that I parboiled. These noodles are gluten-free, low calorie, and vegan. Nom? I think so.
I garnished it with some cilantro, lemon grass and chili paste after squeezing 1/4 of a lemon over it.
Next time I’ll probably add some fried tofu or soy curls. Overall it wasn’t a bad effort, especially for something quick and dirty like I made. It had the stereotypically aromatic broth, noodles, lemony goodness and spicy chili. It reminded me of some pho I had in New York City over New Year’s Eve break. Let me know if you try it and come up with some improvements.
This is Christie, signing off.
Turning Veganese 
I cannot wait to try this out myself. Pho shizzle.
I just read that you “spliced” the onion into rings. Thank god CSF is over… 😉
Sounds like both of you need a break with some delicious food… have you considered Florida?
Most definitely nom! I’ve always wanted to try those tofu noodles out…they look yummy in your pho. Nothing wrong with quick and dirty especially when it comes to pho;)
Shirataki noodles are kind of like al dente pasta. The texture is definitely unique but not unpleasant and the flavor is very neutral. It’ll take on the flavor of whatever you add whether it’s pesto or primavera. I’m a fan. Lemmie know if you dig it.