Vegetarian Pho. Cooking & baking supplies and more. Vegetarian Pho Tips Traditionally, pho is made with strips of beef, and the broth is flavored with fish sauce. To make mine vegetarian, I substituted shiitake mushrooms for the beef and used tamari (or soy sauce) instead of the fish sauce.

Sprinkle with some salt and the sugar and cook, stirring occasionally, until the vegetables. Vegetarian Pho Recipe - Vegetarian Times The national dish of Vietnam, pho is an aromatic noodle soup that's traditionally made with beef broth. The national dish of Vietnam, pho is an aromatic noodle soup that's traditionally made with beef broth. You can have Vegetarian Pho using 25 ingredients and 9 steps. Here is how you achieve it.

Ingredients of Vegetarian Pho

It's of For the Soup.
Prepare 2 of onions (peeled and halved).
Prepare 7 cm of piece of ginger (peeled and quartered).
You need 1 of cinnamon stick.
Prepare 5 of white peppercorns.
It's 3 of star anise.
You need 3 of whole cloves.
It's 1 tsp of coriander seeds.
You need 2 L of vegetable stock.
It's 1 tbsp of soy sauce.
You need 6 of carrots (peeled and coarsely chopped).
You need 3 of dried shiitake mushrooms.
Prepare to taste of Salt.
You need of Other Ingredients.
Prepare 4-5 portions of thick dried rice noodles.
It's 1 tbsp of vegetable oil.
It's 220 g of five-spice tofu, sliced.
You need of Toppings & Garnish.
Prepare 400 g of broccolini (trimmed and cut into bite sized pieces).
You need 2-3 heads of baby bok choy (washed and quartered lengthwise).
It's 180 g of bean sprouts.
You need 400 g of button mushrooms (trimmed and sliced).
You need of Salt and white pepper.
You need 1 cup of Vietnamese mint.
It's 1 of lime (cut into wedges).

It gets its rich flavor from spices and mushrooms instead of meat. vegan / gluten free / main dish A vegan pho recipe has been on my "to make some day" list for a long time. DIRECTIONS To make the broth, heat a large pot over medium-high heat. Add the onion, shallots, garlic, ginger, cinnamon sticks, star anise, and cloves and dry-roast, stirring occasionally, until the vegetables begin to char. Add the stock and soy sauce and bring to a boil over high heat.

Vegetarian Pho step by step

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..

Vegetarian Pho (Vietnamese Noodle Soup) Recipe - Vegetarian Times The national soup of Vietnam is a bowl of rice noodles, fresh herbs, and bean sprouts swimming in a fragrant broth. The national soup of Vietnam is a bowl of rice noodles, fresh herbs, and bean sprouts swimming in a fragrant broth. Traditionally, the soup is made with beef or chicken bones. Vegetarian versions, called phở chay, may be found at Buddhist establishments or restaurants catering to contemporary, Western clientele but, sadly, these often leave much to be desired. Usually pho is made with beef broth and it also contains thinly sliced strips of beef.