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Who said comfort foods have to be unhealthy? Here’s my version of the Vietnamese Pho Bo.
Put the basil, mint, cilantro and leek in a food processor and blend until they’re chopped.
Bring the vegetable broth to a boil in a large pot, and then add the chopped greens, plus the pak choi and the rice noodles. Turn heat down to a simmer and cook for around 5 minutes.
Pour the soup onto individual bowls and garnish with lime wedges, mung bean sprouts, chopped peanuts and thin ginger strips.
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