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"Everything I eat has been proved by some doctor or other to be a deadly poison, and everything I don't eat has been proved to be indispensable for life. But I go marching on."--George Bernard Shaw

Vegan Vietnamese Pho Recipe

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This recipe for Vegan Vietnamese Pho is from The Gall Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 box No-chicken broth, or vegetable broth
1/4 tsp Chinese five spice
1 cinnamon stick
2 whole cloves
2 garlic cloves
2 inch fresh ginger root
1 small onion, chopped

1/2 cup julienned carrots
2 chopped green onions
1 can mushrooms, or 4 oz fresh,, sautéed
1 bunch bok choy
1 tbl soy sauce

4 oz rice noodles

Toppings : crushed peanuts, fresh lime wedges, chopped cilantro and basil, fresh bean sprouts and hot sauce. Protein of choice . . Tasty tofu tidbits recipe, is really good in this.
Directions:
Directions:
Simmer spices, broth, chopped onion, garlic and julienned fresh ginger for 15 minutes.

Cook rice noodles in simmering water. We use flat rice noodles.

Drain solids from simmered broth.

Add carrots, green onion, mushrooms and bok choy to drained simmered broth. Cook until vegis are par-done.

Place rice noodles in serving bowl. Ladle broth and vegis over noodles.

Top with crushed peanuts, fresh bean sprouts, chopped cilantro, basil and squeeze lime juice on top. Top with hot sauce/sriracha
Number Of Servings:
Number Of Servings:
3-4
Preparation Time:
Preparation Time:
1 hour
Personal Notes:
Personal Notes:
A really light, authentic Vietnamese Pho.

 

 

 

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