Vietnamese Peanut Pho

1. Preparation

Gather all the ingredients.

Chop the onion and garlic finely.

Wash and slice the vegetables: bell peppers, carrots, and green onions.

Soak the rice noodles in warm water for about 15 minutes until softened, then drain.

2. Cooking the Broth

In a large pot, heat 1 tablespoon of vegetable oil over medium heat.

Add the chopped onion and garlic, sauté until fragrant and translucent, about 2-3 minutes.

Pour in 4 cups of vegetable broth and bring to a boil.

Reduce heat to a simmer and add soy sauce, lime juice, and sugar. Stir well.

3. Make the Peanut Sauce

In a separate bowl, combine 1/2 cup of peanut butter, 2 tablespoons of soy sauce, and 1 tablespoon of lime juice.

Stir in 1/2 cup of the broth from the pot to thin the sauce and mix until smooth.

4. Combine Ingredients

Add the softened rice noodles to the broth and cook for 2-3 minutes until heated through.

Stir in the prepared peanut sauce until well combined with the broth and noodles.

5. Serve

Ladle the pho into bowls.

Garnish with fresh bean sprouts, sliced bell peppers, carrots, and green onions.

Top with chopped fresh cilantro and peanuts.

Serve with lime wedges on the side.