All my friends rave about pho and often ask me to go out with them. Unfortunately for me, being allergic to seafood, I can never go out to those pho restaurants for the fear of fish sauce or cross contamination. Lucky for me, i’ve done my research and have come up with a delicious homemade alternative. Enjoy 🙂
Vegan Vegetable Pho
- 6 cups vegetable broth
- 1 yellow onion (cut into thin half moons)
- 1 tbsp freshly grated ginger
- 1 carrot (cut into matchsticks)
- 1 cup cooked rice vermicelli
- 1 cup baby bok choy (sliced)
- 1/2 cup bean sprouts
- Dash of toasted sesame oil
Bring the broth to a boil, throw in the onions, carrots and ginger. Let simmer for about 15 minutes. Add the rice noodles and simmer for another 8 minutes. Once the noodles are cooked, bring the heat down to the lowest setting. Throw in the bok choy. Grab a bowl, fill it with soup. Top if off with bean sprouts, crispy mushrooms and a dash of sesame oil.
- 8 white mushrooms (cut into thin slices)
- 1 tbsp olive oil
- Salt & Pepper
Preheat the oven to 350 degrees, grease a cooking sheet with oil. Place the mushrooms on the pan and top with salt & pepper. Bake until crispy, turning them over once. Around 20 minutes.
Yields about 3 servings.