Toppings/ Fillings
- 1/2 Package Rice Noodles
- 8 ounces Seitan Steak See Succulent Seitan Steak Recie
- 8 ounces Tofu Puffed, Fried, Seared, Silken- however you prefer
- 3 Vegan Shrimp Optional
- 2 Sprigs Fresh Basil
- 2 Springs Fresh Mint
- 2 Sprigs Fresh Cilantro
- 1 tbs Chopped Green Onion
- 1/3 cup Sprouts Mung Bean, Sunflower, Alfalfa, ect
- 1 Small Jalapeno Sliced thin
- 1 tsp Hoisin Sauce
- 1 tsp Sriacha
- Lime
Pho Broth
Bring a large stock pot to a high heat, add in your ginger and toast for 5 minutes. You want to really char the exterior
Add your beefy broth to a stock pot and bring to a boil
Add all your spices and reduce to a simmer for 15 minutes
Strain the broth to remove the spices, set aside
Prepare the Toppings
On medium/high heat pan fry your seitan steak with some sesame oil for 3-4 minutes to lightly crisp the edges
Chop up all the herbs and set aside
Slice your jalapeño into small slices
Assembly
Add your noodles to your bowl then pour over your broth, then add your plant based meats and tofu, sprouts, herbs, green onion, then drizzle over a bit of hoisen sauce with sriacha. Squeeze over a lime before serving
You can either compost the boiled cabbage leaves or cook with them!
An idea to cook with them is to pan fry them in oil and gochujang sauce- then top your pho with it!
If you only have powdered seasoning use up to 1/4 tsp of each spice. The powdered version of the spices can be very overpowering and isn't recommended. It is still possible if you taste as you go and add in very small quantities s at a time.
Calories: 470kcal | Carbohydrates: 66g | Protein: 38g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 2g | Cholesterol: 1mg | Sodium: 710mg | Potassium: 181mg | Fiber: 8g | Sugar: 4g | Vitamin A: 652IU | Vitamin C: 26mg | Calcium: 187mg | Iron: 4mg