Hello everybody, it is me, Dave, welcome to my recipe page. Today, I will show you a way to make a special dish, vegetarian pho. It is one of my favorites. This time, I am going to make it a bit tasty. This is gonna smell and look delicious.
Vegetarian Pho is one of the most favored of current trending foods in the world. It’s simple, it’s quick, it tastes delicious. It’s enjoyed by millions daily. They’re fine and they look wonderful. Vegetarian Pho is something which I have loved my whole life.
To get started with this recipe, we have to first prepare a few ingredients. You can have vegetarian pho using 25 ingredients and 9 steps. Here is how you cook it.
The ingredients needed to make Vegetarian Pho:
- Prepare For the Soup
- Make ready 2 onions (peeled and halved)
- Prepare 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
- Make ready 1 tsp coriander seeds
- Make ready 2 L vegetable stock
- Take 1 tbsp soy sauce
- Make ready 6 carrots (peeled and coarsely chopped)
- Get 3 dried shiitake mushrooms
- Get to taste Salt
- Prepare Other Ingredients
- Make ready 4-5 portions thick dried rice noodles
- Take 1 tbsp vegetable oil
- Prepare 220 g five-spice tofu, sliced
- Make ready Toppings & Garnish
- Take 400 g broccolini (trimmed and cut into bite sized pieces)
- Make ready 2-3 heads baby bok choy (washed and quartered lengthwise)
- Take 180 g bean sprouts
- Make ready 400 g button mushrooms (trimmed and sliced)
- Prepare Salt and white pepper
- Get 1 cup Vietnamese mint
- Prepare 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 it up with this special food vegetarian pho recipe. Thank you very much for reading. I’m confident you will 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 loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
