Authentic home cooking from Vietnam, with US measurements. 
Vegetarian Stir-Fried Pho
Vegetarian Stir-Fried Pho
Open in Cookpad AppSteps
- 1
Peel and wash the carrot and daikon radish, then slice them. Cut the tofu into slices and pan-fry until golden. Trim the stems off the fresh mushrooms, soak them in salted water, and rinse well. Wash the Thai basil, drain, and chop finely.
- 2
Cut the pho noodles into bite-sized pieces. Heat oil in a pan and sauté the white part of the green onion until fragrant, then add the pho noodles. Season with a little bouillon powder, a pinch of MSG, and a splash of soy sauce. Stir well and continue to stir-fry until the noodles absorb the flavors, then transfer to a bowl. (Use only a small amount of seasoning here, as the vegetables will also be seasoned.)
- 3
Place the carrot, daikon radish, tofu, and mushrooms in a bowl. Add a little bouillon powder, a pinch of MSG, and a splash of soy sauce, then mix well.
- 4
Heat oil in a pan and sauté the white part of the green onion until fragrant, then add the vegetable mixture and stir-fry. Next, add the pho noodles and stir-fry together. Adjust seasoning to taste, turn off the heat, and sprinkle with chopped Thai basil and black pepper. Mix well before serving.
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