Ingredients:
2 cups chicken stock
vegetarian duck, fried and sliced finely
3 cloves garlic, minced and fried until golden brow
vegetarian duck, fried and sliced finely
3 cloves garlic, minced and fried until golden brow
3 Thai pepper, sliced diagonally and soaked in soy and fish sauce
1/4 cup diced tofu
brown enoki mushroom, a handful
brown enoki mushroom, a handful
some fried shallot, for garnish
2 scallions, finely sliced
young kale chopped
young kale chopped
Banh pho noodles and yellow noodles
1. Heat the stock. Also in a separate pan, heat about 5 cups of water to blanch the noodles.
2. Combine 3 Tbsp soy sauce, 1 tsp sesame oil and chilies, and set aside.
3. Heat a saute pan, with a some oil. Fry the vegetarian duck until crisp and set aside.In the same pan, leave a tsp of oil and add the garlic and the enoki mushroom. Add some salt and stir fry on medium heat. Once cooked, add the diced tofu and kale, splash a little stock and cook for 1 to 2 minutes. Turn off heat.
4. Take a handful of yellow and rice noodles and blanch them in the boiling water for 15 seconds. Drain, and distribute into the two soup bowls. Top noodles with the cooked vegetables and sliced vegetarian duck. Sprinkle some chili and soy sauce mix. Ladle about 1 cup broth into each bowl or more if you prefer.
3. Sprinkle with scallions and fried onion and serve immediately. Serve chili-soy sauce separately in a small bowl.
2. Combine 3 Tbsp soy sauce, 1 tsp sesame oil and chilies, and set aside.
3. Heat a saute pan, with a some oil. Fry the vegetarian duck until crisp and set aside.In the same pan, leave a tsp of oil and add the garlic and the enoki mushroom. Add some salt and stir fry on medium heat. Once cooked, add the diced tofu and kale, splash a little stock and cook for 1 to 2 minutes. Turn off heat.
4. Take a handful of yellow and rice noodles and blanch them in the boiling water for 15 seconds. Drain, and distribute into the two soup bowls. Top noodles with the cooked vegetables and sliced vegetarian duck. Sprinkle some chili and soy sauce mix. Ladle about 1 cup broth into each bowl or more if you prefer.
3. Sprinkle with scallions and fried onion and serve immediately. Serve chili-soy sauce separately in a small bowl.
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