Pho is a vietnamese classic, a hearty and healthy soup which is as fulfilling as any. Although, its mostly made of Beef/chicken broth, the possibility is not void for us vegetarians.I knew of vegetarian versions although I dint know what exactly went into it. Some research on the net and some experiments later, I knew I had a good vegetarian version on hand.

One thing is most of the ingredients for this is lying in our pantry and does not require v ethnic products. Substitutions do not hurt the recipe at all.My version is as below:

Method

1.To prepare Broth, place the first 14 ingredients in a large pot and bring to a boil.

Cover and simmer in low heat for 30-40min. Season with salt

2. Strain the broth prepared and reheat in low heat. Discard the solid.

3. Cook rice noodles as per package instruction.

4.Strain the noodles and rinse under cold water.

5. place the noodles in individual soup bowls and spoon the broth on top of the noodles.

6. Top the bowl with the sliced Baked tofu, sprouts, watercress, lime/lemon wedges and cilantro.

It is a generous portion – dinner size for 2. You can have an appetizer to go alongwith.The presence of ginger,garlic,cinnamon and herbs make it v healthy and which is my entry to Joanna’s HOTM Event: Soup

Did you like this post? Share it

Subscribed to Chefinyou yet?

Follow on Twitter
Follow on Facebook

Subscribe Via RSS