Hello everybody, it’s Louise, welcome to my recipe page. Today, we’re going to make a distinctive dish, vegetarian pho. One of my favorites. For mine, I am going to make it a bit unique. This is gonna smell and look delicious.
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Vegetarian Pho is one of the most popular of current trending meals on earth. It’s appreciated by millions every day. It’s easy, it’s quick, it tastes yummy. They’re fine and they look wonderful. Vegetarian Pho is something which I’ve loved my entire life.
To begin with this recipe, we have to prepare a few components. You can cook vegetarian pho using 25 ingredients and 14 steps. Here is how you cook it.
The ingredients needed to make Vegetarian Pho:
- Take Broth
- Take 2 Cups Vegetable Broth
- Make ready 2-3 Cups Water
- Prepare 2 tablespoons Soy Sauce
- Prepare 2 Large White Onions (Quartered)
- Prepare 1 Medium Piece of Ginger (peeled, cut into chunks)
- Prepare 1 Leek
- Make ready 3 Large Carrots
- Prepare 5 Dehydrated Shitake Mushrooms
- Take 2 Stalks Lemon Grass
- Get Handful Cilantro
- Make ready 3 Whole Star Anise
- Prepare 2 Cinnamon Sticks
- Get 8 Whole Cloves
- Take 6 Garlic Cloves (Peeled, finely chopped)
- Prepare Toppings
- Prepare Pack Rice noodles
- Take Handful Bean Sprouts
- Take 2 Bunches Pak Choi
- Prepare 1 Jalapeno
- Prepare 2 Cloves Garlic
- Prepare Bunch Thai Basil
- Make ready Bunch Cilantro
- Prepare 1 Pack Shitake Mushrooms (any mushrooms can work)
- Get to taste Sriracha
Vegetarian Pho The national dish of Vietnam, pho is an aromatic noodle soup that's traditionally made with beef broth. Here, store-bought vegetable broth is spiked with onion, garlic, and spices for a full-bodied vegetarian alternative. Usually pho is made with beef broth and it also contains thinly sliced strips of beef. Luckily, it's the spices that give pho its awesome taste, so it's absolutely possible to enjoy a delicious vegan version of pho.
Instructions to make Vegetarian Pho:
- Quarter the onions and peel the ginger. Cut the ginger into large chunks
- Preheat the oven to the broiler (as hot as it can go- heat coming from the top of the oven).
- Put onions and ginger on a baking tray and put in oven for 5 minutes or so (keep any eye on this- the idea is to have the onions and ginger char slightly). Take out of the oven and set aside.
- Heat a stock pot on medium heat, and put the spices in the pot. Let the spices toast for about 2 minute. They will start to smell!
- While toasting the spices, cut the carrots and leek into 1 inch chunks. Crush the lemon grass (this brings out of the flavour), and cut in half lengthwise.
- Proceed to add all the vegetables: onions, ginger, garlic, carrots, leeks, dehydrated Shitake mushrooms, lemon grass. Add the vegetable stock, soy sauce, then fill the pot with water (about two inches away from the top)
- Stir and bring to a boil.
- Once at a boil, turn down the heat to a low simmer, and leave to simmer for at least 3 hours. You can put the lid on for this. The more you leave to simmer, the more flavour it will have! All day is ideal.
- About 30 minutes before you’re ready to serve, prepare the toppings.
- Bring a pot of water to a boil. Add your noodles and cook and packaging instructs. Drain and put aside.
- Cut fresh shitake mushrooms in half. Cut the bottoms off of the pak choi.
- Heat a frying pan on medium heat with a little oil, and toss the garlic in. Leave for about 2 minutes, and then add mushrooms and pak choi.
- Stirring frequently, let the mushrooms and pak choi cook until slightly soft.
- Pour the broth through a sieve or strainer in your serving bowl. Put noodles in the broth. Top with mushroom and pak choi mixture. Top with some cilantro and Thai basil, and a handful of bean sprouts. If you like it spicy, chop jalapeño and place on top with a squirt of sriracha!
I decided to use sauteed shiitake mushrooms and bok choy instead of meat for my vegan pho. This vegan pho recipe will appease all your cravings for a delicious, intensely flavoured vegetarian pho. Thick slurpy rice noodles in a deliciously spiced umami broth and topped with smoky crumbled tofu, sweet frizzled onion, fresh herbs and sprouts. Heat the oil in a saucepan, then add the mushrooms and leek. More than a quarter of our menu is vegan, ranging from pho noodle soups, crispy spring rolls and salads, and decadent desserts.
So that is going to wrap this up for this special food vegetarian pho recipe. Thank you very much for your time. I am confident you will make this at home. There’s gonna be interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
