Sunday, August 16, 2015

Vegan Vietnamese Pho

We aren't in a position to be able to eat out, We do grab a soy latte if we go down town on occasion, But I really love Asian cuisine but it's too expensive to eat out these days unless it's a birthday.
I have made this a few times now to get the flavors spot on, And to be fair I can't stop eating it. Recipe was shared in a vegan group by Adriana JC and I adapted it from there. Another recipe made using the awesome Fry Family Food Co. Australia products.

*Makes 14 serves

4 med-large Onions (sliced)
1 kg Carrots (sliced on angle)
2-3 Red Peppers/Capsicum (Sliced)
300gms Snow Peas (Sliced length ways)
4-5 heads of Broccoli (cut in to Florette's) 
1 piece or 2 tsp Ginger grated finely
Whole Bulb Garlic Minced + couple cloves extra
6 small fresh Red Chilies (chopped finely) you may want less just taste
4-500ml Vegan Soy Sauce
7ltrs Cold Water
Vegetable Stock Powder (massel tastes the best)
2 tsp dried Chili Flakes (omit if you don't like hot)
1 pkt Fry's Rice Protein & Chia Stir Fry Strips Here!
2 Bunches Bok Choy (in whole or chop)
any noodles you like I like Rice Vermicelli
Sesame seeds to garnish

In a 10-15ltr Stock pot on med/high, Add the onions and a dash of oil to help fry it a little can use water to make it fat free, Add the garlic and chilies, fry till the onions start to go translucent and add the carrots stirring till the onions start to color slightly now add the water and stock powder to taste.
Add the soy sauce now and dump in the broccoli and cook for 3 mins we want them to still have green color now add the capsicum, snow peas and turn down heat to med/low and cook for 1-2 mins and add the chicken strips and bok choy stir it.
when the bok choy wilts down, add the noodles they wont take long to soften, Turn off the heat and serve, I made 14 serves + 4 stocks for future dishes from it.
Enjoy!  =) 



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