Vegan Vietnamese Pho
This hot and spicy Vietnamese soup packs a punch, so you might want to reduce the chilli to one to make this more mild.
If tofu isn’t your thing, you can try substituting for mushrooms and pak choi instead.
2cm fresh ginger, peeled and grated
2 red chillies, chopped
2 garlic cloves, crushed
1 lemongrass stick, bruised
4 spring onions, trimmed and sliced diagonally
1l vegetable stock
200g tofu, cut in to cubes
150g rice noodles
150g bean sprouts
1 lime, zest and juice
Salt and pepper (to taste)
Select the SAUTE function, add the oil and allow to heat. Add the chilli, garlic and ginger and stir regularly for 1 minute.
Cancel the SAUTE function then add the rest of the ingredients and stir to combine. To save time you can leave the sauté step out, but we would recommend using this feature to maximise flavour.
Put the lid on and select the CHUNKY function.
When the program has finished, open the lid and season to taste before serving.