In a previous life I probably wouldn’t have made pho at home. I figured someone else could do it better, and cheaper, at a restaurant than I could at home.
Living in Hartford has its hidden perks: the lack of veggie-friendly Vietnamese restaurants has made me less of a snob about what I cook. We made this twice last week and the broth is perfect.
The recipe is at The Kitchn. I followed the broth recipe exactly, and then I followed it imprecisely (the carrots were gone). It’s better when you follow the recipe exactly. Veggies and tofu (broccoli, bok choy, shiitakes, thinly sliced marinated tofu, steamed acorn squash) go in the bowl with the rice noodles (which are best when you soak them in boiling rather than merely hot water). Herbs, lime chunks, and bean sprouts go on the side. Action soup.
The action extends to the prep: there’s a lot of it. But once you have a stash of clean, dry herbs and greens, the soup becomes easy. I would plan to make it twice in a week.