The recipe below is a vegetarian dish but shredded chicken can be added if meat is desired. The tofu is a great source of protein so meat isn't absolutely necessary.
It's a mix between a stir-fry and a broth-based soup, with as much or as little liquid being served as desired.
Vietnamese Pho Noodles
Makes 4
Click HERE for a printable recipe card.
Ingredients:
- 200g / 7oz rice noodles
- 300g / 10oz tofu, firm
- 15ml / 1tbsp olive oil
- 45ml / 3tbsp soy sauce, light
- 140g / 5oz onions, chopped
- 15g / 3tbsp ginger, chopped
- 140g / 5oz carrot, chopped
- 1/4tsp star anise
- 1/4tsp cinnamon
- 1tsp coriander
- 960ml / 32floz boiling water
- 140g / 5oz pepper, chopped
- 85g / 3oz / 2 stalks celery, chopped
Method:
Place noodles in a bowl of boiling water (about 2 quarts) for 10 minutes, until soft. Rinse under cold water and drain.
In a pan, heat 1/2tbsp oil and saute tofu, 5 mins either side. Then add in 1tbsp soy sauce.
In a wok or pan, heat 1/2tbsp oil and cook onion, carrot, ginger until nearly soft, approx. 5 mins. Add the spices and stir.
Add 4cups (960ml) boiling water and 2tbsp soy sauce. Simmer with lid on for 20 mins.
Add pepper, celery, tofu, drained noodles and simmer for another 5 mins.
Serve in a bowl with lime wedges and/or cilantro if desired. ENJOY!
Click HERE for a printable recipe card.
Nutritional Information:
No comments:
Post a Comment