Vegetable Pho Recipe

March 11, 2014

What’s more restorative than a bowl of vegetable pho? The flavorful tea-based broth steeps in a French coffee press with spices for a tasty twist on your favorite Vietnamese noodle soup.

Serves 4

200g shirataki noodles*
2 tsp McCormick Chinese 5 Spice Blend
1 tsp McCormick Garlic Minced
1 tsp McCormick Onion powder
pinch McCormick Chilli Flakes Crushed
2 Tbsp loose Lapsang Souchong Tea
3 Tbsp Hoisin sauce
1 litre (1000ml) boiling water

2 spring onions, thinly sliced
50g red pepper, thinly sliced
50g carrots, finely sliced
50g shiitake or wild mushrooms, thinly sliced
lime wedges to serve

1. Rinse noodles with hot water in a colander then divide amongst 4 soup bowls.

2. Combine rest of the ingredients, excluding garnishes in a large French coffee press.  Let stand for 3 minutes then, using the French press plunger, strain the stock.  Pour the liquid evenly into the bowls and arrange garnishes on top.

Cook’s Tip:  Shirataki noodles can be found in Asian markets, health food stores, or in the refrigerator section in some supermarkets.  If unavailable, substitute with 100g egg noodles, cooked according to pack directions.

What is your favorite Vietnamese dish?

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