There are certain foods that I eat for dinner all the time that never make it here. My favorite thai coconut soup is a 5 minute walk from our house and a hot slurpy bowl of mushroom pho is a short distance in the opposite direction. Both have been on my “to make some day” list for a long time. Well, friends, some day has arrived and this recipe was way easier to pull off than I had anticipated.
First things first – this is not an authentic pho recipe because (aside from eating a lot of it) I’m not exactly the most experienced in Vietnamese cooking. Also, I’ve simplified things here by skipping a few steps that were in the recipes that I consulted. I would have titled this “faux pho” if Jack had not rolled his eyes and insisted that the name would make for terrible SEO.
Authenticity aside, this a deliciously spiced hot bowl of noodles with hearty shiitake mushrooms and tender baby bok choy. A new favorite around here.
This recipe makes enough to fill two very large (and very cute) bowls. Double this to serve at least four.
For leftovers, double the broth and store it in the fridge. I would suggest adding the bok choy only as you’re ready to reheat and serve in order for it to retain it’s vibrant color.
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