- Broth:
- 3 (32 fluid ounce) containers vegetable broth
- 6 stalks lemon grass, cut into 1-inch pieces
- 2 tablespoons vegetable bouillon (such as Better Than Bouillon®)
- 5 whole star anise pods
- Noodles and Garnish:
- 1 (16 ounce) package dried thin rice noodles
- 1 (8 ounce) package bean sprouts
- 1 (8 ounce) package sliced fresh mushrooms
- 2 limes, sliced, or as desired
- 1 bunch fresh cilantro
- 1 (.75 ounce) package fresh basil
- 1 bunch green onions, sliced
- Flavoring:
- 1/4 cup teriyaki sauce, or to taste
- 1/4 cup soy sauce, or to taste
- 1/4 cup chile paste, or to taste
- 1/4 cup sesame oil, or to taste
- Combine vegetable broth, lemon grass, vegetable bouillon, and star anise pods in a saucepan and bring to a boil. Reduce heat and let simmer until flavors are combined, 30 to 45 minutes. Remove lemon grass and star anise with a slotted spoon and discard.
- Place rice noodles in a bowl and cover with hot water to soften, about 10 minutes. Drain and cut into shorter pieces with kitchen shears; divide noodles equally between soup bowls. Fill bowls with hot broth to cover noodles.
- Place bean sprouts, mushrooms, limes, cilantro, basil, and green onions into separate bowls. Place teriyaki sauce, soy sauce, chile paste, and sesame oil in separate bowls. Serve soup alongside garnishes and flavorings.
04/19/2018
recipepes.com
Basic Vegetarian Pho, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
