These noodles cook qwikly and are packed full of flavour.
Vietnamese Pho Noodles
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
Although I’m not a qualified chef I do like to pretend I’m on Master Chef. I source the recipes from the stated source (not sauce) and make them taking the photo of the meal I produce for myself.
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If you enjoyed this recipe here is one I published previously:
For more great recipes like this get the Revive Cafe Cookbook 3.
The founder of Revive Cafes now reveals some of Revive’s secret recipes. Jeremy has a passion to share with others how to add vitality to their lives through his cafes, inspiring weekly e-mails, cooking demonstrations and now his cookbooks. His career has included ten years as a cereal marketer and over six years running Revive.