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

Hello everybody, hope you are having an incredible day today. Today, we’re going to prepare a distinctive dish, vegan pho (vietnamese noodle soup). One of my favorites food recipes. This time, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.

Vegan Pho (Vietnamese noodle soup) is one of the most popular of recent trending meals in the world. It is easy, it’s fast, it tastes yummy. It’s appreciated by millions daily. Vegan Pho (Vietnamese noodle soup) is something which I’ve loved my whole life. They are nice and they look wonderful.

Vegan pho recipe to rule them all vietnamese soup noodle fuh chay broth (phở). To make this vegan pho soup recipe, you will need: Veggies: We typically follow the lead of our favorite vegetarian-friendly Vietnamese restaurant here in Barcelona, and add a mixture of baby bok choy, shiitake mushrooms and sliced carrots to our veggie pho.

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

The ingredients needed to make Vegan Pho (Vietnamese noodle soup):
  1. Take Noodle Soup
  2. Get 1 yellow onion, peeled, cut into large chunks
  3. Make ready 3 shallots, peeled, cut in half
  4. Prepare 3 cloves garlic, cut in half
  5. Get 5 cm chunck ginger, peeled, cut in half
  6. Take 1 cinnamon stick, cut in half
  7. Prepare 1/2 tsp whole peppercorns
  8. Make ready 6 whole cloves
  9. Make ready 4 star anise
  10. Make ready 1 tsp neutral-flavored oil
  11. Get 1 vegetable bouillon cube
  12. Make ready 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. Make ready Tofu Strips
  18. Make ready 1 block firm tofu, thinly sliced
  19. Get 1 tbsp neutral oil
  20. Take 1 tsp salt
  21. Take Optional Garnish *But Highly Recommended
  22. Prepare Fresh basil
  23. Take Bean sprouts
  24. Take Sliced green onions
  25. Prepare Sliced radish
  26. Take Sliced Lime
  27. Make ready Hoisin sauce
  28. Prepare 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. My personal favorite is Vietnamese style noodle soup, but it is very difficult to find vegan pho. You can judge how good a pho soup is by how much concentrated flavor is packed in the broth. Traditional pho is often made with animal protein so last weekend I decided to make some homemade vegan pho.

Instructions 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.

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. 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.

So that’s going to wrap it up for this special food vegan pho (vietnamese noodle soup) recipe. Thank you very much for reading. I am confident you will make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!