By Uyen Luu | April 9, 2015
With ginger, fennel and pak choi leaves, this vegetarian Vietnamese broth is bursting with flavour.
Pho is a national favourite breakfast dish among Vietnamese people. The Buddhist sector of the population tend to be vegetarian or vegan at many times throughout the year, but they do not miss out on the seductive power of pho, which wakes the senses for a great start to any day. This recipe can be made with chicken stock, and cooked meat can be added to the bowl. Fish sauce could also be added for a richer umami flavour; you can also use any vegetables that are in season or left in the fridge for a nourishing and wholesome meal at any time of the day.
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