Recipe from The Talleygram, March 21,
Vegetarian Pho
Jyoti's Tasty Tip:
The first time I tried this vegetarian pho is when I visited a Vietnamese restaurant in Los Angeles. They have hard time making me one because normally they use beef broth and they ended up using only soy sauce. I know the taste is much better than that. I did some research to find out the authentic broth they use for pho. And I came out with this. Try it and you’ll love it too the same way our customers like it.
Remember, it's all about the taste! Chef Jyoti
Serves 4
Ingredients: 1 tablespoon organic canola oil2 teaspoons organic ginger, grated 2 cloves organic garlic, minced 1/2 medium organic green cabbage, sliced thin 1/2 medium organic cauliflower, cut into flowerets 1 small organic red pepper, sliced thin 1 quart filtered water, or more 3 pieces star anise 2 pieces cinnamon sticks 1 tablespoon vegetable broth powder 2 tablespoons organic tamari, or to taste 1 teaspoon organic sesame oil 4 ounces flat rice noodles 1/2 bunch organic cilantro, chopped 1/2 bunch organic mint, stemmed and coarsely chopped 1/2 bunch organic fresh basil, stemmed and coarsely chopped 2 cups organic bean sprouts, rinsed and paper towel dried 1 organic fresh jalapeno, sliced, optional 1 package marinated and baked Asian tofu, sliced 1 teaspoon Sea salt and black pepper or to taste |
Directions:
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Original Talley's recipe by Chef Jyoti Friedland
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