Hey everyone, I hope you are having an amazing day today. Today, we’re going to prepare a special dish, vegetarian pho. It is one of my favorites food recipes. For mine, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.
Vegetarian Pho is one of the most favored of current trending meals in the world. It is simple, it’s fast, it tastes yummy. It is enjoyed by millions daily. They are fine and they look fantastic. Vegetarian Pho is something that I have loved my whole life.
To get started with this recipe, we have to prepare a few components. You can have vegetarian pho using 25 ingredients and 9 steps. Here is how you cook it.
The ingredients needed to make Vegetarian Pho:
- Take For the Soup
- Get 2 onions (peeled and halved)
- Make ready 7 cm piece of ginger (peeled and quartered)
- Prepare 1 cinnamon stick
- Prepare 5 white peppercorns
- Prepare 3 star anise
- Prepare 3 whole cloves
- Get 1 tsp coriander seeds
- Make ready 2 L vegetable stock
- Prepare 1 tbsp soy sauce
- Take 6 carrots (peeled and coarsely chopped)
- Make ready 3 dried shiitake mushrooms
- Prepare to taste Salt
- Prepare Other Ingredients
- Prepare 4-5 portions thick dried rice noodles
- Prepare 1 tbsp vegetable oil
- Prepare 220 g five-spice tofu, sliced
- Prepare Toppings & Garnish
- Get 400 g broccolini (trimmed and cut into bite sized pieces)
- Prepare 2-3 heads baby bok choy (washed and quartered lengthwise)
- Make ready 180 g bean sprouts
- Take 400 g button mushrooms (trimmed and sliced)
- Take Salt and white pepper
- Get 1 cup Vietnamese mint
- Make ready 1 lime (cut into wedges)
Instructions 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 hot.
So that’s going to wrap this up for this exceptional food vegetarian pho recipe. Thanks so much for reading. I am confident you can make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
