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VIETNAMESE MEAT-LESS PHO

  • 90 min
  • Intermediate
  • 10
  • 10 pieces HARVEST GOURMET® Sensational™ Burger
  • 1000 milliliters Corn oil, for frying
  • 3 tablespoons Shaoxing wine
  • 3 tablespoons Sesame oil
  • 2 tablespoons Light soy sauce
  • 1.5 kilograms Thin rice noodles
  • 30 grams Ginger, sliced
  • 15 pieces Whole star anise
  • 12 pieces Whole cloves
  • 9 pieces Cinnamon sticks
  • 6 pieces Cardamom Pods
  • 3 tablespoons Whole coriander seeds
  • 240 grams MAGGI Concentrated Vegetarian Stock
  • 3 liters Water
  • 3 tablespoons Brown sugar
  • 6 tablespoons Light soy sauce
  • 3 tablespoons Rice vinegar
  • 3 teaspoons Salt
  • 20 pieces Shiitake mushrooms, sliced, blanched
  • 20 pieces Baby bok choy, halved, blanched
  • 20 pieces Cilantro leaves
  • 40 grams Mint leaves
  • 40 grams Thai basil leaves
  • 10 pieces Limes, cut into wedges
  • 20 grams Long red chilli, sliced into rings
Preparation
1
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.
2
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.
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