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