Here we have pho – vegan! Traditionally, the broth for this Vietnamese delicacy is made with animal products, but why not make it without? We've done it and hope our vegan pho fans will enjoy this interpretation.
INGREDIENTS FOR 2 people:
- 1 bottle of Vegan ORGANIC Phở
- 100g shiitake mushrooms, sliced
- 1 pak choi
- 150g smoked tofu, cut into thin slices
- 50g sprouts
- Fresh Thai basil
- Fresh long coriander (Swordtooth Coriander)
- 100g rice noodles
ZUBEREITUNG
- Bring the vegetable broth to a boil in a pot and add the sliced shiitake mushrooms. Let the mushrooms steep for a few minutes to allow them to release their full aroma.
- Meanwhile, blanch the pak choi by briefly immersing it in boiling water and then immediately plunging it into ice water to stop the cooking process. This will keep the pak choi crisp and preserve its vibrant green color.
- Slice the smoked tofu into thin slices and add it to the mushrooms in the broth. Let them combine for a delicious flavor!
- Prepare the fresh ingredients: Roughly tear the Thai basil and swordtooth coriander, and set aside the sprouts and blanched pak choi.
- Soak the rice noodles in cold water for about 15 minutes, then cook them in boiling water for 3-4 minutes until soft. Drain well afterwards.
- Divide the cooked noodles and mushroom broth between two bowls, then add the tofu, fresh herbs, bok choy, and bean sprouts. Congratulations, you've created a vegan pho!