Vietnamese food is distinct and unforgettable. The cuisine relies on a balance of salty, sweet, sour and hot flavours, achieved through the use of nuoc mam, a fermented fish sauce, cane sugar, the juice of citrus fruit or tamarind and chili peppers. Dishes use plenty of fresh herbs but tend not to be overly spicy, as chilli sauces are served separately
Vietnamese food is packed full of fresh herbs, it’s one of the things that makes the whole cuisine so tasty and full of flavour. Fresh herbs often come as a side, waiting for you to pick the leaves of basil, mint, coriander (both of the variety you might be used to but also Chinese Coriander) or maybe even the pungent fish tasting ‘fish mint’, and add them liberally to your food to get the flavour you want.
Let’s go to one of the most famous dishes: Pho.
A steaming bowl of vegan pho, packed with noodles, tofu and a powerful flavour kick from the fresh herbs added in after cooking, is one of the most satisfying things to eat (at any time of the day). You adjust the flavour to your tastes by adding whichever herbs you are more partial too and by throwing in as much chili as you fancy.
Toasty spices and veggies are simmered in vegetable broth and ladled over silky rice noodles and crispy pan-fried tofu before being topped with hoisin sauce and fresh herbs to make this restaurant-worthy vegan pho. The best part? It comes together in less than an hour!Ingredients:
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