Sensational Vietnamese Vegan Dinner for Two: Rich Mushroom Pho and Tempting Banh Xeo

Allergens

None

Ingredients

• For Mushroom Pho: + 4 cups vegetable broth + 1 cup sliced shiitake mushrooms + 1/2 cup sliced enoki mushrooms + 1/2 cup thinly sliced white onion + 1/4 cup thinly sliced carrots + 2 cloves garlic, minced + 1 tablespoon vegetable oil + 1 teaspoon sugar + Salt and ground black pepper, to taste + Fresh cilantro leaves, for garnish For Banh Xeo: + 1 cup coconut milk + 1/2 cup water + 1 cup rice flour + 3 tablespoons cornstarch + 1 teaspoon sugar + 1/4 teaspoon salt + Vegetable oil, for frying + Filling: 1 cup sliced napa cabbage 1/2 cup thinly sliced white onion 1/2 cup sliced shiitake mushrooms 1/2 cup bean sprouts

Instructions

1. Mushroom Pho: + In a medium pot, heat the vegetable broth over medium heat. Add the shiitake and enoki mushrooms, onion, carrots, garlic, sugar, salt, and pepper. Simmer for 15 20 minutes until flavors meld. Set aside to keep warm. Banh Xeo: + In a large bowl, whisk together coconut milk, water, rice flour, cornstarch, sugar, and salt. Let the mixture rest for 30 minutes to thicken slightly. + Heat about 1 tablespoon of vegetable oil in a non stick skillet over medium heat. Pour 1/2 cup of batter into the skillet, swirling it around to form a thin, round crepe. Cook until golden brown and crisp, about 30 seconds per side. + Fill half of the banh xeo with cabbage, onion, shiitake mushrooms, and bean sprouts. Fold the crepe in half over the filling and cook until golden brown. Transfer to a plate and keep warm. Repeat with the remaining batter and filling ingredients.

Chef’s Insight

To add more depth to the mushroom pho, use different varieties of mushrooms and experiment with spices such as star anise or cinnamon.

Notes

Feel free to add your favorite vegetables or tofu to the banh xeo filling.