How to Make Pho House Rockhampton Menu

Vegetarian Pho (Vietnamese Noodle Soup)

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Recipe Summary Vegetarian Pho (Vietnamese Noodle Soup)

A vegetarian version of this tasty Vietnamese noodle soup.

Ingredients | Pho House Rockhampton Menu

10 cups vegetable stock

1 onion, peeled and halved

¼ cup soy sauce

8 cloves garlic, coarsely chopped

2 (3 inch) cinnamon sticks

2 teaspoons ground ginger

2 pods star anise

2 bay leaves

1 (16 ounce) package thin rice noodles (such as Thai Kitchen®)

2 tablespoons vegetable oil, or as needed

2 (14 ounce) packages firm tofu, drained and cut into 1/4-inch slices

8 ounces enoki mushrooms

4 scallions, thinly sliced

½ cup coarsely chopped cilantro

1 lime, cut into wedges

2 jalapeno peppers, sliced into rings

¼ cup mung bean sprouts

¼ cup Thai basil leaves, torn into bite-size pieces

Directions

Place vegetable stock, onion, soy sauce, garlic, cinnamon sticks, ground ginger, star anise, and bay leaves in a large pot; bring to a boil. Reduce heat, cover, and simmer until flavors combine, 30 to 45 minutes. Remove solids with a slotted spoon and keep broth hot.

Place noodles in a large bowl and cover with boiling water. Set aside until noodles are softened, 8 to 10 minutes. Drain and rinse thoroughly. Divide noodles among 6 serving bowls.

Heat oil in a large skillet over medium-high heat until shimmering. Add tofu in a single layer and fry, in batches, until golden brown, about 6 minutes per side.

Simmer fried tofu and mushrooms in broth until heated through, about 5 minutes. Transfer to serving bowls. Top with scallions and cilantro. Ladle in hot broth.

Serve lime wedges, jalapeno peppers, bean sprouts, and basil alongside for garnishing each bowl.

The directions for preparing the rice noodles are based on the particular brand mentioned. Follow instructions on the package if using a different brand.

Info | Pho House Rockhampton Menu

prep: 30 mins cook: 1 hr 4 mins total: 1 hr 34 mins Servings: 6 Yield: 6 bowls

TAG : Vegetarian Pho (Vietnamese Noodle Soup)

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