Hello everybody, it’s Drew, welcome to our recipe page. Today, we’re going to prepare a distinctive dish, vegetarian pho. 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 on earth. It’s appreciated by millions every day. It’s simple, it’s fast, it tastes yummy. Vegetarian Pho is something which I have loved my entire life. They’re fine and they look wonderful.
To get started with this particular recipe, we have to first prepare a few components. You can cook vegetarian pho using 25 ingredients and 9 steps. Here is how you can achieve that.
The ingredients needed to make Vegetarian Pho:
- Prepare For the Soup
- Prepare 2 onions (peeled and halved)
- Get 7 cm piece of ginger (peeled and quartered)
- Make ready 1 cinnamon stick
- Take 5 white peppercorns
- Make ready 3 star anise
- Prepare 3 whole cloves
- Get 1 tsp coriander seeds
- Take 2 L vegetable stock
- Make ready 1 tbsp soy sauce
- Make ready 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
- Get 1 tbsp vegetable oil
- Get 220 g five-spice tofu, sliced
- Get Toppings & Garnish
- Get 400 g broccolini (trimmed and cut into bite sized pieces)
- Get 2-3 heads baby bok choy (washed and quartered lengthwise)
- Make ready 180 g bean sprouts
- Make ready 400 g button mushrooms (trimmed and sliced)
- Get Salt and white pepper
- Make ready 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 for this special food vegetarian pho recipe. Thank you very much for your time. I am confident you can make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading, I hope this webpage becomes “the place to be” when it comes to vegetarian pho cooking. Go on get cooking!
