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Easy vegetarian pho with tofu
Fruit and vegetables
4cm piece fresh
ginger
, peeled and thinly sliced
6 Thai
shallots
or 1 banana
shallot
, halved
2 dried red
chillies
2 fresh red
chillies
, 1 left whole, 1 thinly sliced
2 cloves
garlic
, peeled and sliced
4 baby
carrots
, peeled, then peeled into strips
2 tbsp
coriander
leaves, left whole
2 tbsp
mint
leaves, left whole
2 tbsp
basil
leaves, left whole
2 fresh
limes
, 1 juiced and 1 cut into wedges
4
spring onions
, thinly sliced
1 tsp fresh
ginger
, peeled and grated
1 clove
garlic
, peeled and grated
Tins, packets and jars
200g/7oz fat
rice noodles
6 tbsp
hoisin sauce
Cooking ingredients
2
star anise
1 tbsp
coriander seeds
600ml/21fl oz
vegetable stock
1 tbsp
nutritional yeast
flakes
3 tbsp
rice wine
vinegar
3 tbsp runny
honey
3 tbsp
soy sauce
4 tbsp
gochujang
Dairy, eggs and chilled
150g/5½oz puffed
tofu
Other
4 green cardamon pods
piece dried kombu
25g/1oz
palm sugar
vegetable oil, for deep-frying
100g/3½oz bean sprouts
Back to recipe
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