Grilled Florentino Hot Pot Recipe

Inspired by Vedge

Time30m

Serves4

pho broth, napa cabbage, tofu tamago, chile crisp, torn herbs

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Ingredients

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1
Prepare the Broth
In a large pot, bring the pho broth to a simmer over medium heat.
2
Prepare the Tofu
While the broth is heating, slice the firm tofu into bite-sized cubes and set aside.
3
Whisk the Eggs
In a small bowl, whisk the eggs until well beaten.
4
Cook the Tofu and Cabbage
Once the broth is simmering, add the cubed tofu and napa cabbage. Cook for about 5-7 minutes until the cabbage is tender.
5
Add the Eggs
Slowly drizzle the beaten eggs into the pot while stirring gently to create egg ribbons, cooking for another 2 minutes.
6
Serve the Hot Pot
Ladle the hot pot into bowls, top with a drizzle of chile crisp, and sprinkle with torn fresh herbs.