A good friend asked me to veganize some pho. When I think of pho, I think of very cold winters, Argyle Street, just north of the Green Mill, where resides some of the best pho you’ll ever have, with the smell of fresh thai basil and liquorish curling up into your face, still red from the Chicago bluster, until your stomach comes to life.
The key to a good pho is the stock. How to recreate the rich, velvety beef broth that serves as the foundation for pho?
I turned to one of my favorite tricks on the book:
Dashima.
Otherwise known as dried kelp, it serves as the base for tons of Korean soups and chigaes, and as I suspected, it was the PERFECT base for my vegan pho.
You can check it out HERE.
