About the Recipe
If you're a fan of Vietnamese cuisine, then you're probably familiar with pho. I still remember the first time I tried it at a Vietnamese restaurant and fell in love with its complex flavors and textures. It's the perfect dish for a cold day, and it always leaves me feeling warm and satisfied.
But let's be honest, sometimes we don't have the time or the ingredients to make a traditional pho from scratch. That's why I've created this 10-minute vegan pho recipe using Tofurky Roast Beef Style Plant Based slices and 2 cartons of Ocean's Halo Pho broth.
Ocean's Halo Pho broth is made with a variety of aromatic spices like star anise, coriander, and sea kelp, which gives it a rich and savory flavor that's perfect for time-saving pho like this one. Ocean's Halo specializes in plant-based broths, seaweed snacks, wakame and more. They even make compostable K-cup pods for broth, how cool! I was able to snag it at The Fresh Market for about $6.
And the faux pho (I couldn't resist the rhyme, sorry not sorry!) beef slices are the perfect substitute for traditional beef slices, with a texture and flavor that's sure to satisfy. I ordered a case off of Amazon for $50. If you can't find either, you could use regular ol' veggie broth seasoned with Chinese five-spice powder and hoison sauce. You could also use tofu, more veggies, or another brand of roast beef style vegan slices.
For toppings, I love to add bean sprouts, sliced jalapeños, fresh cilantro, and a squeeze of lime. It's a wonderful assortment of fresh veggies that add some crunch and brightness to the dish. I picked just a few here to save time, but the options are endless. Try thail basil, scallions, cucumbers, bell peppers, peanuts - totally versatile.
Ingredients
2 cartons Ocean's Halo vegan Pho broth
1 package Tofurky Roast Beef Style Deli slices (or similar plant based beef)
1 8 oz. package of vermicelli rice noodles
1 cup bean sprouts 1/2 cup sliced mushrooms
1 jalapeño, sliced
1/4 cup fresh cilantro
1 lime, cut into wedges
Preparation
Cook rice noodles according to package instructions. Drain and rinse with cold water to prevent them from sticking together.
Heat Ocean's Halo Pho broth in a pot over medium-high heat until simmering.
Add feefi faux beef slices, cook 5 minutes.
Divide cooked noodles among four serving bowls.
Pour the hot pho broth over the noodles.
Top with bean sprouts, sliced jalapeños, fresh cilantro, and a squeeze of lime.
