Description
This Vietnamese dish is one of the best things ever! There is nothing better than a steamy bowl of phở on a cold winter day. The most popular versions are with beef or chicken, but it can be easily made vegan.
Ingredients
Scale
- 8 cups vegetable stock (or 2L)
- 400g flat rice noodles
- 1 large onion (and/or shallot)
- 2 cloves of garlic
- 2 thumb-size pieces of ginger
- 1 cinnamon stick
- 3 star anise
- 5 whole cloves
- 1/2 tsp whole black peppercorns
- 1/2 tsp coriander seeds
- 2 black cardamom pods (optional)
- 1 block tofu (sliced thinly)
- 200g mushrooms
- 2 carrots
- 1 smaller broccoli
- Soy sauce to taste
- Rice vinegar to taste
For the toppings
- Fresh chili
- Bean sprouts
- Hoisin sauce (I’m using my homemade one)
- Bunch of fresh thai basil
- Sriracha sauce (optional)
- Spring onions
- Radish
- Lime
Instructions
- Cut the onion and shallot in quarters and ginger into fat slices and toast them together with your spices (cinnamon stick, star anise, cloves, peppercorns, coriander seeds) on the stove or in the oven for a couple of minutes or until slightly charred. Stir occasionally.
- Transfer to a pot and add vegetable stock. Bring to a boil, then simmer for about 45 minutes.
- In the meantime, prepare your tofu. Slice it into pieces and season both sides with salt and pepper. Heat oil in a pan and fry until golden brown, turning only once.
- Cook the rice noodles al dente according to the package instructions. Drain in a strainer, then briefly rinse the noodles with cold water to prevent them from continuing to cook. Drizzle with sesame oil (optional).
- When the broth is done, strain out the onions, ginger and spices through a sieve. Season with light soy sauce and rice vinegar.
- Add sliced carrots, mushrooms and broccoli to your broth and simmer for about 10 minutes. Taste for seasoning.
- Divide noodles and tofu among bowls and ladle broth and veggies over top. Serve with toppings of your choice.
Notes
I highly recommend finishing your vegan Pho with some hoisin sauce.
Toasting the spices and the onions brings up more flavor.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Soups
- Cuisine: Vietnamese