Mushroom Pho

A vegan alternative that rocks pretty hard

Pho-tograph

I came up with this a few years ago, and it’s something I love to make not just for its many uses as a broth, but because it also factors neatly into my zero-waste practice, since I use the byproducts to make a couple of ferments that rank pretty highly in my personal pantheon. More on those later. For now, I want to show you how simple it is to create a deep, intensely satisfying pho using mushrooms—one that rivals the richness of its beef-based inspiration.