Vegetarian Pho. The national dish of Vietnam, pho is an aromatic noodle soup that's traditionally made with beef broth. This is delicious, as good as the best pho restaurant! I couldn't find enoki mushrooms, substituted small brown mushrooms, still All Reviews for Vegetarian Pho (Vietnamese Noodle Soup).

You've come to the right place. A quick and easy recipe for Vietnamese vegetarian pho noodle soup. Made with a mushroom broth, fresh tofu and fried tofu, onions, cabbage and carrots. You can cook Vegetarian Pho using 25 ingredients and 9 steps. Here is how you cook that.

Ingredients of Vegetarian Pho

It's of For the Soup.
Prepare 2 of onions (peeled and halved).
It's 7 cm of piece of ginger (peeled and quartered).
It's 1 of cinnamon stick.
You need 5 of white peppercorns.
Prepare 3 of star anise.
You need 3 of whole cloves.
You need 1 tsp of coriander seeds.
It's 2 L of vegetable stock.
You need 1 tbsp of soy sauce.
It's 6 of carrots (peeled and coarsely chopped).
It's 3 of dried shiitake mushrooms.
Prepare to taste of Salt.
It's of Other Ingredients.
It's 4-5 portions of thick dried rice noodles.
It's 1 tbsp of vegetable oil.
It's 220 g of five-spice tofu, sliced.
You need of Toppings & Garnish.
Prepare 400 g of broccolini (trimmed and cut into bite sized pieces).
It's 2-3 heads of baby bok choy (washed and quartered lengthwise).
You need 180 g of bean sprouts.
You need 400 g of button mushrooms (trimmed and sliced).
It's of Salt and white pepper.
You need 1 cup of Vietnamese mint.
It's 1 of lime (cut into wedges).

Had vegan pho, veggie spring rolls and rare beef salad! I made vegan Pho for my flatmates and they said it was delicious �? the broth is made from apple, pear, kohlrabi, carrot, white radish, grilled. Vegetarian Pho. this link is to an external site that may or may not meet accessibility guidelines. How to Make Vegetarian Phở Without a Recipe.

Vegetarian Pho instructions

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 hot..

Phở is a soup you stick your face in before you eat. You can't help but smell it: mellow onion, all those spices, zesty lime, and hits from just-relaxed herbs. Learn how to make delicious, rich vegetarian pho complete with bok choy, bean sprouts, and rice noodles. Barely adapted from newly released Green Kitchen Travels by by David. Not long ago I had a delicious vegetarian pho in a Vietnamese restaurant in Los Angeles.