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.
Oven-roasted delicata squash makes a crispy treat atop this green salad. As its name suggests, this squash has a thin, delicate skin that’s tasty when cooked. Pomegranate molasses, an ingredient common in Lebanese and Middle-Eastern cuisine, brings a sweet and sour flavour to the dressing. No pine nuts? Use squash seeds! Simply collect about 1/4 cup (60 mL) seeds from cleaned squash, rinse, and mix with 1/8 tsp (0.5 mL) of the spice mix used to roast the squash and 1/2 tsp (2 mL) olive oil. Roast at 425 F (220 C) on parchment-lined baking sheet for 20 minutes, stirring every 10 minutes.
Look for whole grain farro, which leaves the germ and bran intact, for this satisfying porridge that’s sure to kickstart your day. While the cooking time is longer than for pearled or semi-pearled varieties, you’ll get more nutrition. Take the time to enjoy the delicate scent of cardamom and ginger wafting through your kitchen as you prepare this. Ancient grain Farro (also referred to as emmer or einkorn) is a variety of wheat known as an ancient grain, which means that it hasn’t changed over time through breeding as is the case with many varieties of modern wheat.
Spanish-inspired flavours of almond and orange and a good punch of protein make this pudding a delicious and nutritious breakfast, snack, or dessert. The tiniest amount of large-flake sea salt and a drizzle of olive oil help bring all the flavours together. Amp up the orange For some additional orange flavour, when cooking chickpeas from dry, add a few strips of orange zest to the cooking water. Tastier toast Take your toast to the next level by using this pudding as a satisfying spread.
Breaking with tradition, think of this as a guise of tabbouleh salad with staying power, thanks to the addition of hearty sorghum and fibre-rich navy beans. It also ages fairly well, so it serves as a make-ahead meal that can keep for up to 3 days. A perfect plant-based option for weekday lunches.