Vegetarian Pho (Pho Chay)

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. 🙂

100 grams or 1/2 package of Bean Vermicelli or Rice Vermicelli

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

A couple of dashes of Bragg Liquid Aminos or Soy Sauce

1/2 Cup Thinly Sliced Onion

1/2 Cup Thinly Sliced Mushrooms

1/2 Cup Thinly Sliced Green Bell Pepper

1 to 2 TBS Olive Oil

Sliced Jalapeno, Lime 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 Liquid Aminos add the 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, a squeeze of Lime and Cilantro.