It looks very much like cooked beef and even has an earthy flavor, but is made from soy flour. They need to be soaked beforehand to rehydrate prior to use. Textured soy protein comes dehydrated in packets from specialty Asian vegetarian shops. However, there may be some of you who would like your noodle soup to closely resemble the meat version, which is why we’ve included textured soy protein in this recipe. ![]() Her argument is that we have so many other delicious fresh toppings so there’s no need for it. For our Pho Chay, Mum prefers to not use ingredients that resemble meat. Traditional beef Pho is made with rare beef slices. Try it this weekend to be blown away! Using mock meat The noodle soup is LOADED with toppings full of texture and balanced by fragrant fresh herbs. Then when the spice bag is added to the mix, the star anise and cinnamon flavors infuse deeply into the broth to unleash Pho’s signature flavor.īut the excitement doesn’t just end there. It’s one of those recipes where the stock’s naturally sweet aromas waft through the kitchen for hours. ![]() ![]() They really show just how much dedication and commitment goes into cooking delicious Vietnamese and Chinese food, and Mum’s Pho Chay is a classic example of that. In fact, you’ll find that many authentic noodle soups take almost a whole day to make! Just like her Bún Bò Huế Chay, Bánh Canh Chay and Bún Riêu Chay, it’s a true labor of love. Try it this weekend for a super satisfying meatless meal! An iconic noodle soup made with loveĪnyone who has tried one of Mum’s vegetarian recipes will know that she is an AMAZING cook, and this Pho Chay is a testimony to that. Enjoy the magic of Pho Chay, Mum’s vegetarian version of the most recognized Vietnamese noodle soup! The broth is made from scratch and boasts its iconic flavors deeply infused with spices like star anise and cinnamon.
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