Sumptuous Vietnamese Vegetarian Pho Bowl – Aromatic & Nourishing

Allergens

N/A (Vegan)

Ingredients

• 1 large onion, thinly sliced
• 2 carrots, peeled and thinly sliced
• 4 cups vegetable broth
• 3 cups water
• 6 oz rice noodles
• 1/2 cup soy curls, rehydrated and chopped
• 1 cup bok choy, chopped
• 2 cups napa cabbage, thinly sliced
• 1/4 cup cilantro, chopped
• 1/4 cup basil, chopped
• 1/4 cup mint leaves, chopped
• Salt and pepper, to taste
• 2 tbsp vegetable oil

Instructions

1. In a large pot, heat the vegetable oil over medium heat. Add the sliced onions and cook until they become translucent and slightly golden.
2. Pour in the vegetable broth and water, bringing the mixture to a boil.
3. Add the soy curls, carrots, bok choy, and napa cabbage to the pot and let them simmer for about 10 minutes or until tender.
4. Meanwhile, cook the rice noodles according to package instructions. Once cooked, drain and set aside.
5. Season the broth with salt and pepper as per your taste preference.
6. To serve, place a handful of cooked rice noodles in each bowl and ladle the hot broth over them, ensuring an even distribution of vegetables.
7. Garnish with cilantro, basil, and mint leaves. Serve immediately.

Chef’s Insight

Use fresh, high-quality ingredients for the best taste and aroma.

Notes

This recipe is versatile, allowing for substitutions and alterations to accommodate dietary preferences or restrictions.