Rice sticks (1 package)
Vegetable broth (3-4 cups)
- Cook the rice noodles according to the directions on the package.
- Saute the carrots, zucchini, and onions over medium-high heat until tender (you may need to start with the carrots and then add the rest, as the carrots will take longer).
- Steam the broccoli.
- Heat the vegetable broth until it is VERY hot. Then stir in the rice sticks and veggies.
- After serving, add sprouts, basil, and sriracha to your liking.
My name is Anna and I am Emily’s sister, I go to college in San Diego. I had pho for the first time this past year in my school’s dining hall and loved it. On campus you can get it with tofu, which I would definitely recommend adding to this recipe. Or for any non-vegetarians you can add chicken or beef to your pho instead. Make sure you don’t have too many noodles for your broth because it should be a pretty thin, soupy dish. When we made it with this recipe it was lacking in flavor a little so make sure you have some sriracha or other sauce to add as needed after the pho is served to give it flavor. Also, feel free to add any vegetables you want, even if they aren’t traditional pho vegetables, it will still taste great!