Sunday, 22 December 2013

Vegan Pho (Vietnamese Noodle Soup)

This is a Pho recipe my husband made delicious and comforting but still light and refreshing! Would also be good with little cubes of tofu!

Vegan Pho (Vietnamese Noodle Soup)


1 onion, chopped
1 tsp fresh ginger, minced
1 Tbls fresh garlic, minced
1 Tbls fresh basil, chopped
1 Tbls fresh coriander/cilantro leaves, chopped
1 bunch green onions, sliced
3 carrots, shredded
5 mushrooms, slice thinly
1 cup frozen peas
1 tsp cloves
1 tsp anise
1/2 tsp cardamon, ground
1 bay leaf
1/2 cinnamon stick
1/2 Tbls ground coriander
4 drops sesame oil
2 drops liquid smoke
2 tsp Bragg's liquid aminos
2 litres water
Vegetable stock for amount of water
1 packet dried rice noodles


Add all ingredients (except noodles) to a large pot and bring to boil.
Take out cinnamon stick.
Turn heat down to medium and simmer for 30-40 minutes until reduced down and all vegetables are soft.
Add noodles 5 minutes before serving and remove bay leaf.

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