Vietnamese Pho Noodles

These noodles cook qwikly and are packed full of flavour.

Keyword: Clean Eating, Healthy Cooking, Healthy Eating, Healthy Food, Healthy Recipe, Healthy Recipes, Jeremy Dixon, Revive Cafe Cookbook, Revive Cafe Cookbook 3, Vegetarian, Vegetarian Recipe, Viatnamese Pho Noodles

Servings: 6

Ingredients

100 g thin rice noodles (vermicelli)
2 litres boiling water to cook noodles
300 g firm tofu
1 Tbsp oil
2 Tbsp soy sauce
1 Tbsp oil
1 cup onion thinly sliced (about 1 medium onion)
1 cup carrots cut into matchsticks (around 1 medium carrot)
2 Tbsp ginger or ginger puree finely chopped
¼ tsp anise powder
¼ tsp cinnamon powder
1 tsp coriander powder
4 cup boiling water for soup
3 Tbsp soy sauce
½ cup red capsicum

TOPPINGS

fresh coriander roughly chopped
lime wedges
spring onions sliced diagonally
mint leaves

Instructions

Put the noodles in boiling water for around 10 minutes until soft. It's not necessary to cook. Drain.
Slice the tofu into thick slabs and saute in a non-stick pan with the oil. Around 5 minutes per side. When golden, drizzle the soy sauce over.
In a pot, wok or pan saute the oil, onion, carrot and ginger until nearly soft. Add the spices at the end and stir in.
Add the water and soy sauce and simmer for 25 minutes with the lid on.
Add the capsicum, cooked tofu and drained noodles and simmer for another 5 minutes.
Serve the soup in a bowl and add liberal amounts of the topping ingredients - clustered in different corners of the bowl.

Notes

From: Dixon, Jeremy; (2013) The Revive Cafe Cookbook 3