Easy Vietnamese Pho Noodle Soup with Six Mushroom Dumplings
A quick and easy vegetarian pho noodle soup with mushroom dumplings.
Ingredients
- ½ pack of rice noodles
- 1/2 pack of Foundation Asian Stock (Tip: You can freeze the stock you don't use!)
- 1 pack of House of Dumplings Mushroom Dumplings
- 4 boiled eggs (optional)
To garnish
- 1 handful of mint
- 1 handful of Thai basil
- 1 handful of coriander
- 1/2 onion (thinly sliced)
- ½ lime (cut into wedges)
- 1 handful of mung bean sprouts
- ¼ head of fancy lettuce (washed)
- 1 fresh chilli (sliced)
Instructions
- Prepare your rice noodles by soaking them in hot tap water for a few minutes. Drain and set aside.
- Arrange washed herbs, washed lettuce, sliced onion, sliced chili, lime wedges and mung bean sprouts on a plate. Set aside for serving.
- Bring a medium pot of water to the boil. Place your eggs in the pot, and cook to your liking. For a soft-boiled egg, we recommend around 5-7 minutes! Cook for longer if you want a harder yolk.
- When the eggs are done, place them in a bowl of cold water to cool them. Then peel the shells off them and set aside. Keep the water boiling!
- Place your rice noodles in the pot of boiling water and cook it until al dente (soft, but slightly firm). When finished, set aside.
- Bring your Foundation Asian Stock to the boil in a medium pot. Place your frozen dumplings into the boiling stock for 5 mins.
- Place your cooked noodles, dumplings and boiled eggs into bowls and pour hot broth over it.
- Pick and choose whatever garnish you would like on your vege pho and slurp your way to dumpling noodle soup heaven.