Vegan Pho Noodle Salad with Tofu, Wombok and Broccolini

sbs.com.au

Food-loving naturopath/nutritionist/herbalist, here to share the vego/pescetarian gems I find. I'm Sydney-based but work with clients around Australia and the world online. I also mentor small businesses, to grow a biz you love. Just google my name to find out more.

Hetty McKinnon

350 g thick dried rice noodles

1 tbsp extra-virgin olive oil

400 g broccolini, trimmed and sliced diagonally into 2.5cm pieces (see Notes)

120 g wombok cabbage, finely sliced (see Notes)

220 g five-spice tofu (about 1 packet), finely sliced into thin strips

180 g bean sprouts

1 cup Asian herb leaves (Thai basil, coriander, Chinese shallots, Vietnamese mint or perilla)

1 long red chilli, finely chopped (optional)

1 lime, cut into wedges

sea salt and white pepper

subheading: Pho dressing:

2 onions, peeled and halved

7 cm piece of ginger, peeled and halved lengthways

1 cinnamon stick

5 white peppercorns

3 star anise

3 whole cloves

1 tsp coriander seeds

1.5 litres (6 cups) vegetable stock or water

1 tbsp tamari

6 carrots, peeled and coarsely chopped

3 dried shiitake mushrooms

3 tbsp extra-virgin olive oil

sea salt

Directions at sbs.com.au

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