Preparation

Leftover pho presents a unique challenge: the noodles have absorbed the broth, the herbs are wilted, and reheating it just isn't the same. Enter the poblano pepper, a vessel that loves bold flavors and can handle moisture. By stuffing it with your pho remnants and finishing with melted cheese, you create something that references both cultures without fully belonging to either—in the best possible way.

Preparation

1. Preheat your oven to 400°F (200°C).
2. Roast the poblano peppers directly over a gas flame or under the broiler, turning occasionally, until blackened on all sides. Place in a bowl, cover with plastic wrap, and let steam for 10 minutes. Peel off the skins, make a lengthwise slit, and carefully remove the seeds while keeping the peppers intact.
3. Drain excess liquid from your leftover pho. Roughly chop the noodles and mix with the meat, bean sprouts, herbs, fish sauce, and lime juice.
4. Stuff each pepper generously with the pho mixture. Place in a baking dish.
5. Top each pepper with shredded cheese and drizzle with hoisin sauce.
6. Bake for 20-25 minutes until the cheese is melted and bubbly.
7. While baking, heat oil in a small pan and crisp any remaining noodles until golden (if you have extra). Otherwise, use crispy fried shallots.
8. Top each stuffed pepper with crispy noodles or shallots before serving with lime wedges and sriracha.

The smokiness of the roasted poblano plays beautifully with the star anise and ginger notes from the pho, while the melted cheese adds richness that somehow ties it all together. Serve with extra napkins—this gets wonderfully messy.