Hey everyone, it’s me again, Dan, welcome to my recipe page. Today, I’m gonna show you how to make a special dish, vegetarian pho. It is one of my favorites. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.
Vegetarian Pho is one of the most favored of recent trending meals on earth. It is appreciated by millions every day. It’s simple, it’s quick, it tastes yummy. They are nice and they look fantastic. Vegetarian Pho is something that I have loved my whole life.
To begin with this particular recipe, we must first prepare a few components. You can have vegetarian pho using 25 ingredients and 9 steps. Here is how you cook it.
The ingredients needed to make Vegetarian Pho:
- Take For the Soup
- Prepare 2 onions (peeled and halved)
- Get 7 cm piece of ginger (peeled and quartered)
- Get 1 cinnamon stick
- Get 5 white peppercorns
- Make ready 3 star anise
- Make ready 3 whole cloves
- Take 1 tsp coriander seeds
- Take 2 L vegetable stock
- Get 1 tbsp soy sauce
- Get 6 carrots (peeled and coarsely chopped)
- Get 3 dried shiitake mushrooms
- Take to taste Salt
- Make ready Other Ingredients
- Get 4-5 portions thick dried rice noodles
- Make ready 1 tbsp vegetable oil
- Get 220 g five-spice tofu, sliced
- Get Toppings & Garnish
- Make ready 400 g broccolini (trimmed and cut into bite sized pieces)
- Make ready 2-3 heads baby bok choy (washed and quartered lengthwise)
- Take 180 g bean sprouts
- Prepare 400 g button mushrooms (trimmed and sliced)
- Get Salt and white pepper
- Make ready 1 cup Vietnamese mint
- Make ready 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 this up with this special food vegetarian pho recipe. Thanks so much for your time. I’m confident you will make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
