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Le Chaudron recipe
Bowl pho végétarien
Vegetarian pho bowl with tofu
⏱ 25 minServes 2Easy320 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients2 servings
100 g (3½ oz)rice noodles
600 ml (2½ cups)vegetable stock
200 g (7 oz)firm tofu
60 g (2 oz)bean sprouts
1carrot
1bunch cilantro
1lime
1mild chili powder
2 tbspsoy sauce
1cm of ginger
- 100 g (3½ oz) rice noodles
- 600 ml (2½ cups) vegetable stock
- 200 g (7 oz) firm tofu
- 60 g (2 oz) bean sprouts
- 1 carrot
- 1 bunch cilantro
- 1 lime
- 1 mild chili powder
- 2 tbsp soy sauce
- 1 cm of ginger
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 2. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Drain the tofu and press between paper towels for 10 minutes.
- Bring the vegetable stock to a simmer with the thinly sliced ginger and infuse for 5 minutes.
- Add the soy sauce and keep hot without boiling.
- Cube the tofu and fry for 5 minutes, turning, until golden.
- Cut the carrot into very fine matchsticks, rinse the bean sprouts, and seed and chop the chili.
- Cook the rice noodles for 5 minutes, or according to the package, then rinse in cold water.
- Divide the noodles between 2 large bowls and pour over the hot broth.
- Top with the tofu and garnish with the sprouts, carrot, cilantro, chili and a lime wedge.
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