Ivy groud pho with tofu (fer pak kep tow hou)

Language
Andy Souvanhphukdee
This vegetarian phô (pronounced fer) is usually served at breakfast and lunch at The Boat Landing. Any mild-tasting leaves such as spinach can replace the ivy gourd leaves, or try snow pea shoots or coarsely chopped Chinese cabbage.
Lao Kitchen
https://foodfromnorthernlaos.com/
Kees Sprengers (The Boat Landing Cookbook)

Ingredients 
•  2 C water 
•  1 small handful ivy gourd leaves, stripped off vine, torn in small pieces
•  2 slices galangal 
•  Pinch salt 
•  2 – 3 T light soy sauce 
•  ½ C tofu, cubed 
•  1 C kao soi noodles (fresh sheet rice noodles), cut 6 mm (¼ in) wide (or substitute dried rice noodles, refreshed)
•  ½ tomato, sliced
•  Extra light Chinese soy sauce to taste
•  1 t black pepper, cracked 

To finish
•  ½ lime, juiced 
•  1 spring onion, finely chopped

Method
1.  In a small pot, bring the water to boil. 
2.  Lower the heat and add the tofu, ivy gourd leaves,  galangal, salt and soy sauce. Simmer until the leaves are tender. 
3.  Remove from heat and add the noodles and tomato, more soy sauce to taste and the cracked pepper. 
4.  Transfer to a bowl, adding the lime juice and sprinkling with the spring onion. 

Variations
 •  Yerm leaves (bai yerm), a local herb, can be added at the beginning of cooking.
 •  Tofu may be replaced by chicken.

Information by Food from Northern Laos (The Boat Landing Cookbook)

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