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By CHI TO

Vegan Pho researched by ChaíỚ'tTO

Name: Vegan Pho researched by ChaíỚ'tTO
Prep time: 1 h
Cook time: 1 h
Total time: 2 h
Cuisine: Asian
Ingredients: PHO BROTH INGREDIENTS:; 1 large white onion, peeled and halved; 3-inch piece of fresh ginger, halved lengthwise; 5 star anise; 4 whole cloves; 3 (3-inch) cinnamon sticks; 2 cardamom pods; 1 tablespoon whole coriander seeds; 8 cups good-quality vegetable stock (or

6 steps

Prep:1hCook:1h

PHO BROTH INGREDIENTS: 1 large white onion, peeled and halved 3-inch piece of fresh ginger, halved lengthwise 5 star anise 4 whole cloves 3 (3-inch) cinnamon sticks 2 cardamom pods 1 tablespoon whole coriander seeds 8 cups good-quality vegetable stock (or mushroom stock*) 1 tablespoon brown sugar 2 teaspoons low-sodium soy sauce or tamari 2 teaspoons rice vinegar fine sea salt, to taste PHO SOUP INGREDIENTS: 7 ounces uncooked thin rice noodles 1 tablespoon olive oil (or any neutral-flavored oil) 8 ounces shiitake mushrooms, thinly sliced 2 heads baby bok choy, halved optional: 1-2 cups extra veggies (such as sliced carrots, broccoli florets, snow peas, etc.) garnishes: fresh herbs (cilantro, mint, and/or Thai basil), bean sprouts, lime wedges, thinly-sliced chiles (Thai bird chiles or jalapeños), thinly-sliced onions (green onions or white onions), sauces (hoisin and/or sriracha)

Updated at: Wed, 24 Jan 2024 23:31:38 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories51 kcal (3%)

Total Fat1 g (1%)

Carbs11 g (4%)

Sugars3.3 g (4%)

Protein1.7 g (3%)

Sodium1137.4 mg (57%)

Fiber3.1 g (11%)

% Daily Values based on a 2,000 calorie diet

Ingredients

5 servings

1white onion

large, peeled and halved

3 inchfresh ginger

piece, halved lengthwise

5star anise

4whole cloves

3 x 3 inchcinnamon sticks

2cardamom pods

1 tablespoonwhole coriander seeds

8 cupsvegetable stock

good-quality

Instructions

Step 1

Here are the basics steps for how to make homemade vegan pho. The full instructions are detailed in the recipe box below, as always.

Step 2

Make the broth. Char the onion and ginger (either in a skillet or under the broiler). Meanwhile, briefly toast the spices in a large stockpot. Add in the onion, ginger, and broth. Then cover and let everything simmer together for at least 30 minutes so that all of those flavors can meld. Strain out and discard all of the onions, ginger and spices. Then stir in the remaining broth ingredients and mushrooms (see below) and season with salt.

Step 3

Cook the veggies. Meanwhile, as the broth is simmering, sauté the mushrooms in a separate pan until cooked through and lightly golden. Then once the onions, ginger and spices have been strained out of the broth, stir the mushrooms, baby bok choy and sliced carrots into the broth for the final 5 minutes before serving.

Step 4

Cook the noodles. Meanwhile, as the broth is simmering, cook the noodles al dente according to the package instructions. Drain in a strainer, then toss briefly with cold water to prevent the noodles from continuing to cook, and set aside. (I also recommend tossing the noodles with a drizzle of oil — such as sesame oil — to prevent them from sticking.)

Step 5

Assemble. Once everything is ready to go, add a handful of noodles to each individual serving bowl. Then ladle the simmering hot broth (with veggies) into the serving bowls. Top with lots and lots of garnishes.

Step 6

Serve. And serve warm, encouraging everyone to stir the garnishes into the soup so that they can flavor the broth.

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