Vietnamese Meat-less Pho

Method

Submitted by Sean Aw on Mon, 08/23/2021 - 18:30

10pcs HARVEST GOURMET® Sensational Burger

1lt Corn oil, for frying

3tbsp Shaoxing wine

3tbsp Sesame oil

2tbsp Light soy sauce

PHO:

1.5kg Thin rice noodles

30g Ginger, slice

15pcs Whole star anise

12pcs Whole cloves

9pcs Cinnamon sticks

6pcs Cardamom Pods

3tbsp Whole coriander seeds

240g MAGGI Concentrated Vegetarian Stock

3lt Water

3tbsp Brown sugar

6tbsp Light soy sauce

3tbsp Rice vinegar

3tsp Salt

GARNISH:

20 x Shiitake mushrooms, sliced, blanched

20 x Baby bok choy, halved, blanched

40g Cilantro leaves

40g Mint leaves

40g Thai basil leaves

10 x Limes, cut into wedges

20g Long red chilli, sliced into rings

Lightly marinate the HARVEST GOURMET® Sensational Burger patties in a mix of Shaoxing wine, sesame oil and light soy sauce for 15 minutes. Cut patty into thick strips. Heat up the corn oil in a pot and lightly fry the patty pieces to golden brown, set aside.
For the Pho, combine all of the ingredients except for noodles in a pot, bring to a boil and simmer for 30 minutes. Blanch noodles, set in a bowl. Pour broth over noodles. Add garnish and fried HARVEST GOURMET® Sensational Burger patties. Serve.