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Is there anything more soul-satisfying than diving into a steaming bowl of pho? Normally, you’d have to head to a Vietnamese restaurant to savor the traditional noodle soup. But thanks to Nisha Vora’s recipe for Instant Pot vegan pho—from her new cookbook, The Vegan Instant Pot Cookbook: Wholesome, Indulgent Plant-Based Recipes—we’re making pho at home (at lightning speed, no less).
“Pho broth is traditionally simmered for hours,” Vora writes. “With pressure cooking, you can achieve a richly flavored broth in a fraction of the time.” Her advice? When charring the onions and ginger, don’t skimp on the oil, or you’ll have a mess to scrape up (but be careful of spatters). And when topping your pho, tear up the fresh herbs for the most flavor impact.
Time to break out those chopsticks.
From The Vegan Instant Pot® Cookbook: Wholesome, Indulgent Plant-Based Recipes by Nisha Vora, published by Avery, an imprint of Penguin Publishing Group, a division of Penguin Random House, LLC. Copyright © 2019 by Nisha Vora.
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