Ingredients
- 6 - 14 oz. cans vegetable broth, mushroom based is best!
- 2 carrots, sliced thin (into flowers, if desired)
- 3 cups baby bok choy, cut in strips
- 4 green onions, sliced, discarding dark green ends
- ½ cup cilantro, chopped
- 1 lb. rice noodles
- 1 cup mung bean sprouts
- 3-4 sprigs fresh Thai basil, or regular
- 2 limes, cut in wedges
- soy sauce
- hoisin sauce
- chili sauce, (Sriracha w/ rooster)
Asian, soup, main, Easy
Veggie Pho . To import, drag image to your MacGourmet recipe box.
Directions
Heat vegetable broth in pot over medium heat. When hot, add carrots, and bok choy. Simmer for 4-5 minutes, until barely tender. Add cilantro and green onion, and 1/2 lb noodles. (Can add more noodles to broth, if there is any left over after serving.) Let sit for 2 minutes while noodles soften.
Arrange the basil, lime wedges, and mung bean sprouts on a plate and serve with the 3 sauces. Encourage guests to add the basil by tearing several leafs into small pieces, then squeezing a lime and adding some sprouts.
Next, have each guest season with soy sauce, hoisin and chili sauce to taste. I just put a little circle of each one on top of my soup and stir with chopsticks.
This recipe is very forgiving. If you want more broth, add another can. Want more veggies? Add more. Don't like bok choy? Leave it out or sub with something you do like. Most of the flavor is in the garnishes and sauces, which you add to your own bowl separately.
TIMESAVER:
**When I am rushed, I just heat up the broth and add some sliced veggies- whatever I have on hand, usually carrots and broccoli. Wait a few minutes for the veggies to cook slightly, then add the noodles. Top with sauces, and serve. Everyone loves it!!
