or the broth of this Pho, add the chicken bones with
dd the 2 cubes of vegetarian beef flavoured stock.
Add
eated through, mix in the vegetarian burger crumbles. Reduce heat to
ntil ready to use in recipe. Keep hot.
In order to make this recipe, you need to make a
Bring a large saucepan of water to a boil over high heat. Add noodles and return water to boil. Boil until soft, about 8 minutes. Drain and reserve noodles.
Bring chicken stock, fish sauce, garlic, ginger, lemon grass, and green onions to a boil in a large pot. Reduce to a simmer; cook for 10 minutes. Stir in the chicken, bean sprouts, and bok choy. Cook pho until heated through, about 5 minutes.
Divide the cooked noodles between 2 large bowls. Pour pho over noodles; serve immediately.
oodles. Serve the bowls of pho with the scallions, bean sprouts
an use this same basic recipe, but substitute thinly sliced chicken
eft them out of the recipe and photos in this case
pan (a disposable pan is best), place a layer of dry
roth, rock sugar, fish sauce, pho ga seasoning, and salt.
ade from Rescued Turkey Stock recipe#24576), sour cream and wine
ith a little whipped cream (recipe follows) or cinnamon on top
cinnamon, and salt. Stir in pho flavor paste; cover loosely with
e Creuset cookware for this recipe!).
Set oven to broiler
equired.
To make the pho soup, bring stock, ginger, fish
f bean sprouts.
Soak pho noodles according to package directions
dd the water and the Vegetarian Chili Mix (entire boxes) and
hili sauce (see below for recipe link).
# Sprinkle with fresh
little. This is the best size for me, I like