Great for pho beginners, this recipe is also terrific for cooks in a hurry. It involves less than 45 minutes, during which you’ll doctor up store-bought broth so it says, “I’m pho-ish.”
This is a perfect catch-all for your summertime produce surplus. Use it as a template: make the tofu and the dressing, and add or subtract any type of sweet and crunchy vegetables you prefer.
Top with the peanuts and shallot. Serve with the sauce for diners to dress and toss their own bowls.
Put the sauce on the table so that diners can serve themselves, or portion it out in advance for serving.
Shrimp cooked in caramel sauce (tom kho) is among my favorite Viet comfort foods.