This recipe reminds me of my travels in Vietnam. In the traditional Viet Pho the main element is the broth, which can be vegetarian, fish or meat. In this recipe I have decided to use a Japanese-derived ingredient Rice Miso - a sort of tasty pasta obtained from the fermentation of rice and used for making miso soup - in order to make it completely vegan.
- White Rice Miso (2 tea spoons per person)
- Basmati Brown Rice noodles or any type of Rice noodles (60-70g per person)
- Soft fresh tofu
- Fresh Ginger
- Soy Sauce (optional)
- Bean sprouts or Daikon sprouts
- Extra-virgin Olive Oil
- Boil 200ml of water and put a couple of teaspoons of miso in a bowl. Add the boiling water to the bowl and mix the miso.
- Add to the broth extra virgin olive oil, a splash of lime, fresh ginger and half teaspoon of soy sauce (the miso is already salty) just to increase the flavour.
- In the meantime, boil water in a seperate pot and once boiled add the basmati brown rice noodles (any type of rice noodles is fine). Cook for 4-5 min.
- Drain the noodles under cold water and pour them into the broth.
- Add bean or daikon sprouts and soft tofu to give a creamy consistency to the dish.
The daikon sprouts give a sensation of freshness and crunchiness at the same time, also their spicy aftertaste makes up for the absence of fresh chilli. I smell the scent of fresh herbs, lime, fresh ground pepper, I take the chopsticks and I have the feeling of returning for a moment to Vietnam - in the midst of the paths and scooters of Hanoi.