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Vegetarian Vietnamese Pho
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Description
This is a delightful vegetarian take on a traditional Vietnamese soup. So mouth watering and tangy with Thai basil, cilantro, and lime juice!
Ingredients
- 2 quarts Veggie Broth
- 8 whole Dried Button Mushrooms, Or Mushrooms Of Your Choice
- 2 whole Carrots, Sliced
- 1 pound Tofu
- ½ bunches Scallions
- 1 bunch Broccoli
- 2 whole Limes
- 2 Tablespoons Fish Sauce
- 1 bunch Cilantro
- 1 package Rice Noodles
- 1 bag Mung Bean Sprouts
- 2 bunches Fresh Basil
Preparation
1) Bring broth to simmer, along with dried mushrooms, carrots, tofu, scallions and chopped broccoli. Simmer until carrots begin to get soft. Add the juice of 1 lime and 2 tbsp fish sauce, and 1/2 of the cilantro.
2) Follow instructions on package for how to prepare rice noodles. Once prepared, add to soup…. no need to cook any longer, it’s ready to serve!
3) Serve with bean sprouts on top, and extra cilantro and basil on the side. Don’t forget the lime wedges! Great with housin sauce or Sriracha hot sauce.
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chrystal on 1.21.2011
What can I substitute for the fish sauce to make it vegetarian? Everything else sounds great!