Ingredient:
- Jicama, carrots, radishes, apples
- Dry pho
- King oyster mushrooms, pork ribs, tofu skin
- Tapioca starch, vegetarian pho seasoning packet, turmeric powder
- Green onions, cilantro, fresh herbs for garnish, red onions
- Cooking oil, seasoning powder, oyster sauce, sugar
Making:
- Peel and wash the vegetables, drain them, and cut them into pieces. Put them in a pot, cover with water, and simmer for 30 minutes. Then remove the vegetables to keep the broth clear and flavorful. Add the vegetarian chicken pho seasoning packet and bring to a boil, adjusting the seasoning to taste.
- Wash and finely chop the scallions and cilantro.
- Soak the vegetarian ribs until softened, rinse them thoroughly, and use a knife to cut each rib in half.
- Wash the king oyster mushrooms thoroughly and slice them thinly.
- Sauté the minced pork ribs and king oyster mushrooms in fragrant oil, then add seasonings to taste.
- Soak dried pho noodles in boiling water for 3-5 minutes until soft. Chill them and add a little cooking oil to prevent sticking.
- Spread the tofu skin, sprinkle with tapioca starch, place the pork ribs on top, then sprinkle with tapioca starch, then place the king oyster mushrooms on top, and wrap tightly. In a bowl, mix turmeric powder with cooking oil and a little vegetarian fish sauce, stir well, and brush onto the wrapped tofu skin. Then steam for 30 minutes. Let cool and slice into bite-sized pieces.
- Arrange the noodles in a bowl, add vegetarian chicken, green onions, cilantro, chopped scallion tops, and pour in the broth.
Source: https://giadinh.suckhoedoisong.vn/goi-y-mon-pho-ga-chay-cho-ca-nha-172240816091541379.htm
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