Lemongrass Pho
This refreshing vegan pho is made with lemongrass and ginger. I have mushrooms listed as an ingredient, but if you are a mushroom hater like me, feel free to skip them. I usually add them to my hubby’s bowl. Don't skip the lemongrass though! It adds an amazing flavor to this lemongrass pho and is a great source of manganese.
Ingredients
- 8 cups water + vegetable bouillon
- 1 yellow onion, sliced
- 3 cloves garlic, peeled & sliced
- 1 tablespoon avocado oil
- 4+ shitake mushrooms, sliced (depends how much you like mushrooms)
- 3 stalks green onion, diced
- 1/2 jalapeño, sliced
- 1/2 inch ginger, peeled & sliced
- 1 stalk lemongrass, sliced lengthwise
- 3/4 teaspoon Himalayan salt
- Juice from 1/2 lime
- 8 oz thick rice noodles, Make it as noodle-y as you like!
Instructions
- Heat oil and yellow onion slices and cook until slices are semi-translucent.
- Add water and bouillon and bring to a boil.
- Turn down to a simmer and add garlic, ginger, lemongrass, salt, lime juice, jalapeño, and mushrooms.
- Let simmer for 10 minutes.
- Add green onions and rice noodles and turn off the heat.
- Serve once noodles are soft.
Equipment
Notes
Please read through the above blog post for helpful tips & tricks!
Nutrition
Calories: 35kcal, Carbohydrates: 5g, Protein: 0.2g, Fat: 2g, Saturated Fat: 0.2g, Polyunsaturated Fat: 0.2g, Monounsaturated Fat: 1g, Sodium: 1174mg, Potassium: 28mg, Fiber: 0.3g, Sugar: 3g, Vitamin A: 517IU, Vitamin C: 1mg, Calcium: 6mg, Iron: 0.1mg