Vegan Pho (Vietnamese noodle soup)
Vegan Pho (Vietnamese noodle soup)

Hey everyone, hope you’re having an amazing day today. Today, I will show you a way to make a distinctive dish, vegan pho (vietnamese noodle soup). It is one of my favorites food recipes. For mine, I’m gonna make it a little bit unique. This will be really delicious.

Vegan pho recipe to rule them all vietnamese soup noodle fuh chay broth (phở). Vegan Pho (Phở) is an easier and healthier version of the traditional Vietnamese noodle soup.

Vegan Pho (Vietnamese noodle soup) is one of the most well liked of current trending meals in the world. It’s enjoyed by millions every day. It’s easy, it is quick, it tastes yummy. They are fine and they look wonderful. Vegan Pho (Vietnamese noodle soup) is something which I have loved my entire life.

To begin with this particular recipe, we must first prepare a few ingredients. You can have vegan pho (vietnamese noodle soup) using 28 ingredients and 6 steps. Here is how you cook that.

The ingredients needed to make Vegan Pho (Vietnamese noodle soup):
  1. Get Noodle Soup
  2. Prepare 1 yellow onion, peeled, cut into large chunks
  3. Take 3 shallots, peeled, cut in half
  4. Make ready 3 cloves garlic, cut in half
  5. Get 5 cm chunck ginger, peeled, cut in half
  6. Make ready 1 cinnamon stick, cut in half
  7. Get 1/2 tsp whole peppercorns
  8. Prepare 6 whole cloves
  9. Make ready 4 star anise
  10. Take 1 tsp neutral-flavored oil
  11. Prepare 1 vegetable bouillon cube
  12. Take 2 tbsp soy sauce
  13. Get 2 carrots, thinly sliced
  14. Prepare 1 head broccoli, cut into florets
  15. Make ready 20 medium mushrooms, sliced
  16. Prepare 200 g rice noodles
  17. Prepare Tofu Strips
  18. Make ready 1 block firm tofu, thinly sliced
  19. Get 1 tbsp neutral oil
  20. Prepare 1 tsp salt
  21. Take Optional Garnish *But Highly Recommended
  22. Take Fresh basil
  23. Make ready Bean sprouts
  24. Get Sliced green onions
  25. Make ready Sliced radish
  26. Prepare Sliced Lime
  27. Prepare Hoisin sauce
  28. Make ready Chili sauce or Sriracha hot sauce

In the interest of making vegetarian phở at home, I consulted my mother, who recalled her experience living in a Vietnamese Buddhist community that made meat-free phở broth with a medley of spices, ginger, and. This vegan pho is a delicious take on classic Vietnamese noodle soup with all vegan ingredients. An amazingly flavorful broth, perfectly cooked rice sticks, sauteed tofu and all the toppings in the world! I am kind of rekindling my love for Asian fare these days.

Steps to make Vegan Pho (Vietnamese noodle soup):
  1. Place the onion, garlic, ginger and spices in a medium pot on high heat and dry roast until fragrant, about 2 minutes, stirring throughout. - - Then add 1 tsp oil and continue to sauté for another 60 seconds before adding 1,5l water and crushing in one vegetable bouillon cube. Bring to a boil, then reduce to a simmer for 25 min to allow the flavours to meld, partly covered.
  2. Add a strainer to the top of a large pot on medium-high heat and drain the broth from step #2, straining out the onions, garlic, ginger and spices. To this broth, add the soy sauce and vegetables, partly cover, allowing to simmer for about 10 minutes.
  3. Prepare the tofu by heating oil in a non-stick pan on high heat, and sprinkle salt to evenly distribute. Then add the sliced tofu to the pan, decrease the heat the heat to medium-high and do not disturb until golden, about 5-8 minutes. Then flip and allow other side to cook; again, do not disturb until golden, about 5 min. Remove from heat and set aside.
  4. While the veggies cook, add the rice noodles to a small pot on high heat and cover with boiling water. Allow to cook until al dente. Drain and set aside.
  5. To prepare the noodle bowl, simply divide the noodles between the bowls, ladle veggies and broth on top, add the cooked tofu and load the bowl full with all the garnish. By favourites are the fresh basil, hoisin sauce, bean sprouts and chili sauce. Serve immediately and enjoy while hot!
  6. Notes - - Variations: add any other veggies like bok choy, edamame beans, shiitake mushrooms, fresh cilantro, crispy onion flakes, etc. - - Speed-it-up: using edamame as your plant-based protein saves time compared to making your own tofu. If doing this, add at the same time you add the carrots to the pot. - - Storage: best to enjoy immediately. Leftovers can be stored for up to one day and reheated before serving.

If you like noodle soup, you'll love this. I spent most of my adult life living in Vancouver, Canada, where you kind find a plethora of Vietnamese pho restaurants. And because it's the "hippie west coast" I almost never had an issue finding a vegan option or creating a vegan option for my. Vegetable-based Broth for Vegan Pho Noodle Soup. What is the most important element of Vietnamese pho noodle soup?

So that’s going to wrap this up for this exceptional food vegan pho (vietnamese noodle soup) recipe. Thanks so much for your time. I’m sure you can make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!