I just winged this recipe with what I had in the pantry and fridge. I would have added tofu if I had any on hand. Please feel free to improvise. This recipe took me about 15 minutes to make and I think it was better than the Pho I get in our local restaurants. I may try to make Vegetarian Spring Rolls with Peanut dipping sauce next.
Enough water to cover
3 Cups Organic Vegetarian Broth
or 2 Cubes Pho Chay Soup Seasoning in 3 Cups Water
2 TBS Vegetarian Mushroom Flavored Stir Fry Sauce
1/2 Cup Thinly Sliced Onion
1/2 Cup Thinly Sliced Mushrooms
1/2 Cup Thinly Sliced Green Bell Pepper
Sliced Jalapeno and Cilantro to garnish
Soak the Vermicelli in water for 7 minutes then drain and discard water. Put broth or soup cubes and water in pot and bring to a boil, stir in the Vegetarian Mushroom Flavored Stir Fry Sauce and Vermicelli and cook for 3 minutes. Meanwhile stir fry the vegetables in hot oil for a few minutes. Add the vegetables to the Vermicelli and Broth. Divide between 3 to 4 bowls. Top with sliced Jalapeno and Cilantro.