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AROUND THE WORLD |
METHOD:
INGREDIENTS:
VEGAN VIETNAMESE PHO
Prep Time: 5 minutes
Cooking Time: 26 minutes
Serves: 4-5
This hot and spicy Vietnamese soup packs a punch, so you might want to
reduce the chilli to one to make this more mild.
If tofu isn’t your thing, you can try substituting for mushrooms and pak choi
instead.
2cm fresh ginger, peeled and grated
2 red chillies, chopped
2 garlic cloves, crushed
1 lemongrass stick, bruised
4 spring onions, trimmed and sliced
diagonally
1l vegetable stock
200g tofu, cut in to cubes
150g rice noodles
150g bean sprouts
1 lime, zest and juice
Salt and pepper (to taste)
01 Select the SAUTÉ* function, add the oil and allow to heat. Add the chilli, garlic and ginger
and stir regularly for 1 minute.
02 Cancel the SAUTÉ function then add the rest of the ingredients and stir to combine.
03 Put the lid on and select the CHUNKY function.
04 When the program has finished, open the lid and season to taste before serving.
*The SAUTÉ function cuts off
automatically after 5 minutes, this is
a special safety feature. If you require
longer, simply select the SAUTÉ
function again, and repeat as required.
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