One of Vietnam’s most famous dishes, pho is also its breakfast of choice. At its most basic, pho is a clear broth with rice noodles, herbs, and thin slices of meat. On a chilly morning, this is the perfect way to fuel up for the day.
For a vegan take on this pho recipe, use vegetable instead of chicken stock, soy sauce or tamari instead of fish sauce, and sautéed shiitake mushrooms and tofu in place of the chicken.
Peel and slice ginger into 5 or 6 coins. Chop 3 green onions into 2 in (5 cm) lengths. Bruise ginger slices, green onion segments, and garlic clove by hitting them with the flat side of a knife. Set aside.
In large saucepan over medium heat, place coriander seeds, star anise, clove, cinnamon stick, and peppercorns and toast until fragrant, 1 to 2 minutes. Add ginger, green onions, and garlic to spices and stir for 30 seconds to 1 minute until aromatic. Pour in stock and bring mixture to a simmer. Add chicken, cover, reduce heat to medium low, and allow broth to simmer slowly for 10 minutes. By now chicken should be cooked through and firm. Transfer chicken to plate and continue simmering broth, covered, for another 20 minutes.
Meanwhile, cook rice noodles according to package instructions. Drain and set aside.
Cut or shred chicken into bite-sized pieces and set aside. Finely chop remaining green onion into thin rounds and set aside with chicken.
Strain simmered broth through fine-mesh sieve into clean saucepan and discard solids. Stir fish sauce and coconut sugar into broth before setting saucepan back on stove over high heat, bringing broth to a boil.
Divide noodles, chicken, and green onion among 4 serving bowls. Ladle hot broth into bowls before garnishing with carrot, bean sprouts, cilantro, mint, slices of chili, and squeeze of lime, if desired. Serve immediately.
This recipe is part of the Breakfast Around the World collection.
Treat yourself to a steak dinner, using tofu instead of meat. The tangy chili-spiked marinade does double-duty as a finishing sauce and transforms otherwise bland tofu into a dish that’ll sound your taste buds’ fire alarm. Bird’s eye pepper would be a good substitute for habanero if needed. Dousing the fire If you find yourself with a mouth on fire after taking a bite of a chili-infused dish, don’t try to douse it with water. Instead, reach for a glass of milk. The protein casein in dairy is known to help subdue the flame. Water won’t help nearly as much.
Ice cream cakes and/or cookies are everyone’s favourite. And here’s a great option for a delicious “Dad’s” cookie cake that’s gluten free! A simple-to-make cookie cake that’s made even easier when the dough is tossed together in a food processor. End a delicious Dad’s Day meal with this deliciously cool and creamy sweet dessert. Best beer? Extra yum when served with small glasses of chocolate-flavoured stout or porter. When Dad loves his cookies We made this delicious dessert into a cake, but it can easily be made into individual ice cream cookies. Roll out dough into 1/4 in (6 mm) thickness and cut into 2 in (5 cm) rounds. Bake, cool, and chill. Once chilled, spoon ice cream in between chilled cookies. Freeze until firm. Drizzle with melted chocolate or dip into melted chocolate.
Coffee-flavoured BBQ sauce? Why not? It’s a strikingly flavourful combo—sweet, tangy, bold, and rich. It can be used not only on pork but on a variety of other meats. We marinated tenderloin in it and doubled up on the smoky flavour by grilling it on a cedar plank. Serve with a side order of grilled broccolini for extra yum. Best beer? You can’t go wrong with an IPA or a honey lager to complement this flavourful dish. Looking for an easy way to grill broccolini? Toss with a little oil and season with salt, pepper, and chili flakes. Near the end of grilling, place broccolini beside plank with tenderloin on hot grill for about 6 or 7 minutes. Using tongs, turn a few times until tender and lightly charred. Place on platter with sliced pork and drizzle with lemon juice and some shaved Parmesan.
If there’s a vegan or vegetarian in the crowd, then this dish will be sure to please. Chock full of complementary textures and flavours, it not only qualifies as eye candy, but is also a substantial stand-alone meal—a stunning meal in a dish! Best beer? Serve this salad with an IPA or pale ale. For a more adventurous sip, it’s equally delicious with a Belgian pale or dark ale. Endlessly customizable When it comes to this powerhouse salad, the sky’s the limit. Swap out apples with orange wedges, or mix up your greens by substituting spinach for endive. Bump up the protein with some canned chickpeas or black beans, if you wish. Or cut up some corn tortillas into bite-sized strips, fry in pan until crisp, then toss over salad for added crunch.