While Fall is on the horizon for much of the country, Florida is as hot as ever. We are currently in the midst of a “cold front” which means it’s 80 degrees instead of 90.
Break out the Pumpkin Spice Lattes!
Really, it still feels too hot for a lot of things that scream fall: hot soup, long sleeves, pumpkin cookies. Never the less, I’ve decorated my mantle for Halloween and I’m slowly easing into the spirit.
One of my favorite cool weather foods is Pho. Last week Matt and I went out to our favorite Pho place thinking we would enjoy a bowl but it was just too hot. Instead, I went with Bun Bo Xao, which is a Vietnamese noodle salad, that can be modified to be vegan friendly. It was loaded with fresh veggies and tofu for protein. I loved every last bite. The server commented that a small bowl was really enough for one but I would venture to say that I could finish a large all by myself.
The day after we had these bowls I was still thinking about them and Matt offered to take me out to dinner again. He agreed that the bowls were incredibly good and so we decided to put together our own at home. It did not disappoint. This bowl is fresh and filling and packed with phytonutrients. It’s an easy way to get a healthy dose of veggies and the fresh mint and cilantro will have you coming back for more.
- Vermicelli noodles, prepared according to package directions
- 1/2 c. shredded red cabbage
- 1/2 c. cucumber
- 1/2 c. carrot
- fresh cilantro and mint
- 1/2 c. tofu, marinated in liquid aminos and crushed red pepper
- 1 c. Romaine lettuce
- 1 tbsp crushed peanuts
- Dress with your favorite combination of soy sauce, Hoisin sauce and/or fish sauce.
- Romaine lettuce
- Vermicelli noodles
- Next, top with cabbage, cucumber, carrot, mint, cilantro and tofu
- Dress as desired
- See video above to learn how to build your bowl.
Your turn: How’s the weather where you are? Do you like Vietnamese food?