Hello, I’m Joana. Today, I’m gonna show you how to make vegetarian pho recipe. Never skip today’s recipe. This is a very easy recipe to try and is one of my family food recipes. Nowadays, I’m gonna make it a bit more unique. This is gonna smell and look delicious. Not to mention, it’s super satisfying.
Vegetarian Pho Recipe
Vegetarian Pho is one of the most popular of recent trending foods on earth. It’s easy, it’s quick, it tastes yummy. It is enjoyed by millions every day. They’re fine and they look fantastic. Vegetarian Pho is something that I’ve loved my entire life.
To begin with this recipe, we must first prepare a few ingredients. You can cook vegetarian pho using 25 ingredients and 9 steps. Here is how you can achieve that.
The ingredients needed to make Vegetarian Pho:
- Get For the Soup
- Take 2 onions (peeled and halved)
- Make ready 7 cm piece of ginger (peeled and quartered)
- Take 1 cinnamon stick
- Make ready 5 white peppercorns
- Prepare 3 star anise
- Prepare 3 whole cloves
- Prepare 1 tsp coriander seeds
- Get 2 L vegetable stock
- Take 1 tbsp soy sauce
- Prepare 6 carrots (peeled and coarsely chopped)
- Take 3 dried shiitake mushrooms
- Prepare to taste Salt
- Get Other Ingredients
- Make ready 4-5 portions thick dried rice noodles
- Prepare 1 tbsp vegetable oil
- Get 220 g five-spice tofu, sliced
- Make ready Toppings & Garnish
- Prepare 400 g broccolini (trimmed and cut into bite sized pieces)
- Make ready 2-3 heads baby bok choy (washed and quartered lengthwise)
- Make ready 180 g bean sprouts
- Take 400 g button mushrooms (trimmed and sliced)
- Get Salt and white pepper
- Make ready 1 cup Vietnamese mint
- Prepare 1 lime (cut into wedges)
Steps to make Vegetarian Pho:
- To make a more flavourful soup, charring the onion and ginger goes a long way. Do this by simply grilling the onion and ginger until their surface is slightly blackened – take care not to overdo this and actually burn them. Once they are nicely charred, remove from the heat and set them aside.
- Dry fry the cinnamon, white peppercorns, star anise, cloves, and coriander seeds over low heat in a stockpot. Fry the herbs until fragrant.
- Once the oils in the herbs have been released, add the vegetable stock, charred onion and ginger, carrots, shiitake mushrooms, and soy sauce. Turn the heat up to high until the stock begins to boil.
- Once the stock begins to boil, reduce the heat to medium low and cover with a lid. Allow to simmer for 60-90 mins.
- When the soup is done, strain it through a wire-mesh strainer and season with salt. Keep the soup warm for later.
- Prepare the rice noodles according to packet instructions. Once cooked, drain the noodles through a sieve and rinse under running water to stop the cooking.
- Heat the oil in a pan over medium high heat. Pan fry the brocollini until tender and lightly browned. You can add some salt to season the vegetables. Do the same for the button mushrooms and baby bok choy. Set aside the toppings.
- Add the portions of noodles into their own separate bowls. Top with the pan fried vegetables, five spice tofu, and bean sprouts, then, pour over with the warm soup.
- Garnish with lime wedges and Vietnamese mint and serve sausage.
So that is going to wrap it up for this exceptional dish vegetarian pho recipe. Thank you very much for your time. I’m confident you can make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Happy cooking.
