in Soup Recipes, Vietnam

Quick vegan pho soup

updated

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Ingredients for 2 servings:

  • 1 liter vegetable broth
  • 200 g glass noodles, wide
  • 2 garlic cloves
  • 1 onion(s)
  • 2 tbsp soy sauce
  • 1 tbsp five-spice powder
  • 1 tsp ginger powder
  • 250 g mushrooms
  • ½ bunch Thai basil
  • ½ bunch coriander
  • 2 handfuls of sprouts
  • 1 handful of peanuts
  • 1 chili pepper(s), red
  • salt and pepper
  • vegetable oil

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 50 minutes

an aromatic classic from Vietnam

Finely chop the onions and garlic. Combine them with the remaining soup ingredients in a large pot and simmer for 20 minutes. Season with soy sauce. Add the rice noodles, simmer for 5 minutes, and then divide the soup between two bowls. Briefly fry the mushrooms in a little oil, season with salt and pepper. Slice the chili. Arrange the remaining ingredients decoratively on top of the noodles. Finally, add the sprouts and garnish the bowls with the chili slices and peanuts.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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