Fall Pho Recipe
Fall Pho with Soy-Maple protein
Phở, or pho, is a Vietnamese soup consisting of broth, rice noodles, herbs, and protein. Pho is a popular food in Vietnam where it is served in households, street stalls and restaurants countrywide. Pho is considered Vietnam's national dish.
This pho recipe comes from Joe Sweeney who shared a delicious vegan pho with soy-maple tofu. Plus, he uses a crockpot to make an easier broth recipe if you don't have time to make the traditional broth (which requires a lot of straining). He uses a five quart crockpot for this, but you can halve things if you have a smaller crockpot.
Prepare the Components:
Maple Soy Tofu:
Prepare 10 oz of ramen or rice noodles
Make the noodles as the package recommends but put them in a water bath to stop the cooking. This will allow them to not get soggy. (Note: most of these soup noodles can be thin so a smaller strainer may be needed.)
Peel and halve onions, slice thins slices off the halves.
In a large bowl, put some noodles in the bottom, then add your protein and bean sprouts.
Pour broth over the contents of the bowl until it there is a little room at the top. For raw sirloin, let bowl sit for 1-2 minutes to finish cooking the beef. The heat of the broth will cook the beef, or you may need to put the bowl in the microwave for 30 seconds to complete the cooking to taste.
Top with the sauces, add herbs, and squeeze lime to taste.
Eat with chopsticks and a spoon (or a fork and spoon). You can add more bean sprouts as you go.