Pho

🥘 Ingredients

• baby bok choy
  4 unit
• garlic
  4 clove
• ginger
  2 thumb
• jalapeno
  2 unit
• lime
  2 unit
• mint
  2 sprig
• pepper
• pho stock concentrate
  2 unit
• rice noodles
  2 pack
• salt
• scallions
  4 unit
• silken tofu
  2 block
• vegetable oil
  2 tbsp
• water
  4 c

🍳 Cookware

• pot

1. 

   1

   Thinly slice the scallions , keeping white and green parts separate. Peel the ginger with a spoon and then mince or grate along with the garlic . Cut the lime into wedges. Thinly slice the baby bok choy leaves and stems. Coarsely chop the mint . Seed and mince the jalapeno . Cut the silken tofu into 1/2-inch cubes.

   scallions: 4 unit, ginger: 2 thumb, garlic: 4 clove, lime: 2 unit, baby bok choy: 4 unit, mint: 2 sprig, jalapeno: 2 unit, silken tofu: 2 block
2. 

   2

   Heat 1/2 tablespoon vegetable oil in a pot over medium heat. Add the garlic, scallion whites, ginger, and as much jalapeño as you dare and cook for ⏱️ 30 seconds , until fragrant. Add the pho stock concentrate and water . Bring to a boil and then reduce to a simmer for ⏱️ 10 minutes .

   vegetable oil: 2 tbsp, pho stock concentrate: 2 unit, water: 4 c
3. 

   3

   Add the tofu, 1/3 of the rice noodles , and bok choy to the broth. Simmer until the noodles are tender, about ⏱️ 4 minutes . Taste and season with salt and pepper .

   rice noodles: 2 pack, salt, pepper
4. 4

   Serve the pho in bowls and top with mint, scallion greens, and a lime wedge.