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An Un-pho-gettable Dish

Posted on January 29, 2015 under #31MasselSoups, 31 days of Soup, gluten free soup, gluten-free soup recipes, Massel soup recipe

Please excuse and pho-get the terrible pun, but we can’t hide our excitement for our Massel Vegetable Pho Broth. Pho is a stupendous culinary tradition of Vietnam, taking the form of a healthy rice noodle soup and gaining plenty of traction in the States, especially in the West Coast street food scene. The herbs and meat used differ according to the style, with northern and southern pho (or ‘Saigon pho’) being the most common variants. What’s more, it is a dish that can be appreciated any time of day!

The most critical part of a bowl of pho is the broth. We start with a chicken or vegetable style base, made with Massel’s Concentrated Liquid Stock, Ultracube bouillon cubes or all-purpose bouillon and seasoning. You can customize your own medley of additions, but we like to go with garlic, ginger, lemons, carrots, kale and tofu! Once all of the ingredients have steeped in the rolling broth, pour them over cooked noodles or rice for a sensational meal.

The adventurer in you knows that the meal doesn’t have to stop there—cilantro, sliced gren onions, soy sauce, sesame oil, hot pepper sauce, shiitake mushrooms, and essentially anything else can go on top. Don’t hold back!

Massel Vegetable Pho Broth Recipe

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