Vegan Vietnamese Pho With Bok Choy And Mushrooms Recipe

Cooking Directions

• STEP 1.In a large pot, heat the vegetable broth and add the spices. Let it simmer for 20 minutes to infuse the flavors.
• STEP 2.Meanwhile, prepare the rice noodles according to the package instructions. Drain and set aside.
• STEP 3.In a separate pan, sauté the mushrooms and bok choy until tender.
• STEP 4.Once the broth is ready, strain it to remove the spices. Return the broth to the pot and bring it to a boil.
• STEP 5.To serve, divide the cooked rice noodles, mushrooms, and bok choy among bowls. Ladle the hot broth over the top.
• STEP 6.Garnish with fresh herbs, lime wedges, and bean sprouts. Serve hot and enjoy!

Cooking Tips

• Feel free to add other vegetables like bean sprouts, sliced carrots, or snow peas for extra crunch and flavor.
• For a spicier kick, add some sriracha or chili sauce to the broth.
• If you prefer a thicker broth, you can add a tablespoon of cornstarch mixed with water to the pot and simmer for a few more minutes.

Storage and Serving

• Leftover pho can be stored in an airtight container in the refrigerator for up to 3 days.
• When reheating, make sure to heat the broth separately from the noodles and vegetables to maintain their texture.
• Serve the pho with additional lime wedges, fresh herbs, and chili sauce for customization.