Irving has always liked pho, but I’ve always been a little neutral about it. I basically saw it as a delivery system for hoisin sauce—yum!—but never really got into it—slurping noodles, drippy broth, and too many bean sprouts! Anytime we’d go to the food court Irving would order his pho fix, but I would steer clear! So when I saw that Pacific Foods had a new vegan pho soup base I started making pho at home. Irving really liked it, and I liked being able to make it will exactly the toppings (and broth to noodle ration) I wanted!
One day this past summer I had gotten all of the ingredients ready to make some pho and realized that only a crazy person would eat hot soup when it was 90 degrees out. So I changed plans and turned it into a Pho Fusion Noodle Salad. We all loved it—so I made this over and over and over this summer!
Then, a few weeks ago I found a box on my doorstep from Marukan vinegar, with rice wine vinegar (the kind I normally use!) and a new Yuzu Ponzu sauce. Ponzu sauce is a soy dressing, and the yuzu gives it a slight citrus flavor, similar to lemon. I added these into my dressing mix and it was a hit! If you can’t find ponzu sauce, you can substitute soy sauce. Also on my step that same day was a box from Go Picnic with snacks inside—being a blogger pays….in free samples!
^^^ all of this in one day!
I really like shredding the veggies like this because they look pretty, they incorporate into each bite easily, and David can’t pick them out! You can up the quantity of veggies if you want, but that just gets a little too healthy for us! We loooove our noodles (as evidenced by my late night instagram feed)! Radishes are also great in this, broccoli would be good, bell peppers, red cabbage, bean sprouts, and of course avocados—whatever you like! It’s great fresh with warm noodles, and it’s also yummy cold the next day! Make sure you save some for leftovers!
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