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

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

Vegan Pho (Vietnamese noodle soup) is one of the most favored of current trending meals in the world. It is enjoyed by millions daily. It is easy, it is fast, it tastes delicious. Vegan Pho (Vietnamese noodle soup) is something which I’ve loved my entire life. They are nice and they look fantastic.

Place vegetable stock, onion, soy sauce, garlic, cinnamon sticks, ground ginger, star anise, and bay leaves in a large pot; bring to a boil. Chop tofu into ½ inch cubes. Slice carrot finely on a diagonal.

To get started with this recipe, we must prepare a few ingredients. 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. Prepare Noodle Soup
  2. Take 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. Take 5 cm chunck ginger, peeled, cut in half
  6. Get 1 cinnamon stick, cut in half
  7. Prepare 1/2 tsp whole peppercorns
  8. Make ready 6 whole cloves
  9. Prepare 4 star anise
  10. Make ready 1 tsp neutral-flavored oil
  11. Make ready 1 vegetable bouillon cube
  12. Get 2 tbsp soy sauce
  13. Prepare 2 carrots, thinly sliced
  14. Prepare 1 head broccoli, cut into florets
  15. Prepare 20 medium mushrooms, sliced
  16. Make ready 200 g rice noodles
  17. Prepare Tofu Strips
  18. Take 1 block firm tofu, thinly sliced
  19. Make ready 1 tbsp neutral oil
  20. Get 1 tsp salt
  21. Make ready Optional Garnish *But Highly Recommended
  22. Take Fresh basil
  23. Make ready Bean sprouts
  24. Take Sliced green onions
  25. Make ready Sliced radish
  26. Get Sliced Lime
  27. Make ready Hoisin sauce
  28. Make ready Chili sauce or Sriracha hot sauce

In Vietnam, Pho is served primarily at breakfast time! It is a savory Vietnamese noodle soup, usually beef-based. It's has a unique and aromatic flavor from a curious blend of spices. Normally, it uses beef bones for the broth, but in our vegan pho recipe, we use vegetable broth.

Steps 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.

  1. 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.
  2. 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.
  3. 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.
  4. 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!
  5. 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.

Place the onion and ginger cut-side-up on a baking sheet, and brush with a bit of oil. This incredible vegan pho recipe puts a new twist on the classic Vietnamese noodle soup. Vegan Pho » Vietnamese Noodle Soup. Recipe PDF Vegan, gluten-free, refined sugar-free, nut-free. Warm a medium soup pot or Dutch oven over medium heat.

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