Vegan Pho

by Anchay.vn

With regard to Vietnamese cuisine, Pho is probably the first word that many people think of since the distinctive flavor speaks to the quintessence of national culture that is thoroughly represented via the national soul meal. With a very low-cost version created from natural components, it has introduced customers to a very new and healthful flavor that is not as appealing as the Vegan Pho. This wonderful meal is still present and related with the lifestyle of every Vietnamese people, and Pho continues to stand out for its worth.

Total Time

60 min

Difficulty

Medium

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Chinese (Traditional)

Simple Tasty Recipes

Ingredients for 4 Servings

FOR THE BROTH
1

apple
1

pear
2

carrots
1

kohlrabi (or daikon radish)
1

yellow onion
4

litters of water
2 -3 tbsp

salt
1

cube rock sugar
2-3

tsp mushroom seasoning powder
FOR THE PHO AROMA
1

ginger (double thumb size and sliced)
3

star anise
3

cinnamon stick
1

black cardamom
1

onion
FOR THE TOPPINGS
100 grams

tofu skin or vegan beef slices
400 grams

tofu deep-fried and cut into bite-size
250 grams

mushrooms straw (or oyster, shiitake mushroom, …)
1 tsp

five-spice powder
FOR PHO BOWL
450 grams

dried flat rice noodle (or 1 kilograms fresh Pho noodle)
100 grams

sawtooth herb (partly chopped)
100 grams

Asian Basils
500 grams

bean sprouts (blanched)
Extras: Lime, Chili sauce, Hoisin sauce, Pickled Garlic Chili, …

Time

Preparation Time

15 min
Cooking Time

45 min
Total Time

60 min

Goes Great with

VEGAN STICKY RICE

VEGAN RICE COOKED WITH PUMPKIN

Method

Peel and chop the veggies into bite-size pieces. Mince the white portion of the leek and cut the remainder into 3-inch pieces.
Fill a big stockpot with 4 liters (16 cups) of water. Mix in the veggies, rock sugar, and sale. Bring to a boil, then reduce to a low heat and continue to cook for 30 minutes.
Grill all Pho aroma components directly on the burner to make the Pho aroma (open flame). Then, rinse the burned parts with warm water and scrape them away.
Place these ingredients in big tea bags (or tightly wrap in cheese cloth) and place in the Pho pot.
Season with salt and mushroom seasoning powder to your taste.
In a large mixing bowl, combine the deep-fried tofu, tofu skin, and vegan beef slices, and season with salt, sugar, mushroom seasoning powder, and five-spice powder. Repeat with the mushrooms.
Cook the noodles according to the package directions. Then, rinse under cold water to halt the cooking process and remove the starch on the exterior.
And then rinse with hot water one more. This allows the noodles to dry faster (hot water evaporates faster) and become fluffier (rather than stick to each other and turn lumpy).
Fill the Pho pot with vegan balls. Put salt and mushroom powder in the Pho to your taste.
Add noodles to a large bowl and pour the broth. Top your favorite toppings and garnish with chopped sawtooth herbs. Add your choice of sides to the broth to customize it to your liking. Serve the pho with chili sauce and hoisin sauce as desired.
Enjoy while it's still hot.