This is a Vegan option of Pho and is quite delicious! I made the broth the day before, so the Pho was extremely easy to make. The link for the broth is here. Spring Rolls are so versatile, so feel free to be creative!
I started with making the spring rolls. I used what I had in my fridge, but as summer progresses, I usually change it up! You can serve them with a peanut sauce as well.
Spicy Lemongrass Pho with Spring Rolls
- 1 Cup Lemongrass Broth
- 1 Red Thai Chili
- 1 Cup Bean Sprouts
- 1/2 Cup Carrots spiralized
- 1 Tblsp Green Onions
- 2 Tblsp Cilantro
- 1 Lime juiced
- 2 Rice Paper Wraps
- 1 Serving Bean Thread Noodles
- 1/4 of each Red & Yellow Bell Pepper
- 1/4 Cucumber
Add in a Thai pepper while heating up the broth if you like it spicy. The link for the broth is in the blog above. NOTE: if you don't feel like making the broth in the link, just add one lemongrass stalk chopped, lime juice and cilantro to any vegetable broth and simmer for 10 minutes first.
Pour warmed up broth over the bean sprouts and top with green onions, cilantro and lime juice.
Cook bean thread noodles in boiling water. Once done, rinse under cold water.
Lay one rice paper wrap in a shallow container filled with warm water for about 20 seconds. Carefully lift out and place on a flat surface.
Place a small amount of bean thread noodles and place vegetables neatly and roll tightly. You can add left over noodles to your Pho if desired.
I chose to have mine with Spring Rolls but either would be great on their own.