Originating from the vibrant and diverse culinary landscape of China, this Vegetarian Chinese Pho is a delightful twist on the traditional Vietnamese dish. With its bold flavors and aromatic broth, this recipe is designed to impress even the toughest culinary critic.
Ingredients
- 8 cups vegetable broth
- 2 tablespoons soy sauce
- 1 tablespoon hoisin sauce
- 1 tablespoon ginger minced
- 2 cloves garlic minced
- 1 leek sliced
- 1 carrot julienned
- 1 bell pepper thinly sliced
- 4 ounces rice noodles
- Fresh cilantro chopped, for garnish
- Lime wedges for serving
Instructions
- In a large pot, combine the vegetable broth, soy sauce, hoisin sauce, ginger, and garlic. Bring to a boil over medium heat, then reduce to a simmer and let the flavors meld for 15 minutes.
- Meanwhile, prepare the vegetables. Slice the leek, julienne the carrot, and thinly slice the bell pepper.
- Cook the rice noodles according to the package instructions, then drain and set aside.
- Add the prepared vegetables to the simmering broth and cook for an additional 5 minutes until they are tender-crisp.
- Divide the cooked rice noodles among four serving bowls. Ladle the hot broth and vegetables over the noodles.
- Garnish each bowl with a generous amount of fresh cilantro.
- Serve the Vegetarian Chinese Pho with lime wedges on the side for squeezing over the soup.
