1 Hour Vegan Phở Recipe | Made with Quốc Việt Foods Soup Base

tofu

🥗Healthier: tempeh

💰Cheaper: seitan

Tempeh is a fermented protein source with added nutrients.

rice noodles

🥗Healthier: zucchini noodles

💰Cheaper: spaghetti

Zucchini noodles are lower in carbs and calories.

soy sauce

🥗Healthier: tamari

💰Cheaper: coconut aminos

Tamari is gluten-free and has a similar taste.

vegetable broth

🥗Healthier: homemade vegetable stock

💰Cheaper: water with seasoning

Homemade stock can be more flavorful and cost-effective.

Prepare 1 pound of vegetarian beef slices by soaking them in hot water for 30 minutes, pressing down to ensure even soaking.

After soaking, squeeze out excess water and set the beef slices aside in a bowl.

Heat 3 ounces of cooking oil in a large pan and add the tofu skins, frying until crispy, flipping to fry evenly. Remove and set aside.

In a large skillet, heat 2 ounces of cooking oil and sauté 2 ounces of leeks on medium heat for 5 minutes.

Add the soaked vegetarian beef slices and 1 tablespoon of Quốc Việt Foods vegetarian soup base, stir-frying for 10 minutes.

Add the fried tofu slices and another tablespoon of soup base, along with 2 ounces of water, and cook for another 10 minutes on low to medium heat.

Remove everything from the skillet and set aside.

In the same pot, heat 2 ounces of oil and add 1 chopped leek and 1 pound of sliced carrots, stir-frying for 5 minutes on medium heat.

Add 1 pound of sliced chayote and 1 tablespoon of vegetarian soup base, adjusting seasoning to taste.

Add 1/2 pound of king mushrooms and 1 can of straw mushrooms, cooking everything together with the lid on for 10 minutes on medium heat.

Add 1 gallon of water to the pot and the remaining 6 to 7 tablespoons of soup base, sliced ginger, sliced onion, and the aroma bag from the soup base jar without ripping it.

Let the broth simmer for 15 minutes on medium heat or until the vegetables are tender.

Prepare fresh rice noodles by heating water to 190 degrees Fahrenheit and blanching the noodles by dipping them 3 to 5 times.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens