- Dan Evans
Vietnamese Vegan Pho

Ingredients
Rice noodles
Stock
Pok Choi, whole leaves
Chestnut mushrooms quartered
Tofu in small pieces
Peanuts
Fresh Parsley, ginger, mint roughly chopped
Chili
onion or leek diced
soy sauce
Lime juice
sugar
toasted sesame oil
Method
Get a big pan on the go with however much water you will need for the bowls/quantities you are using, add the stock cubes to it, let it get to a simmer
Toast the peanuts and set aside when charred
Fry off the onion/leek in the sesame oil
Add the chopped ginger, garlic and soy
Add the mushrooms, when they are starting to soften add the tofu
I think this dish looks best at the end if you can keep all the main fried ingredients separate and add them to the bowl at the end in sections (as pictured). Tricky in a small pan, so use the biggest you have
Add the pak choi to the stock water, squeeze in some lime
When the pok choi are about half done, add the noodles, give them a few mins to soften. Taste and adjust the stock water
Scoop out the pok choi and place around a large bowl. Then scoop the noodles into the bowl. Then pour in the stock
Add the rest of the mix on top
Top with some fresh cut chillies, parsley, mint and some more fresh lime juice
Soy to serve