Pho, the iconic Vietnamese noodle soup, is often thought of as a meat-heavy dish. But this couldn't be further from the truth! This recipe unveils the secrets to crafting a deeply flavorful and utterly satisfying vegan pho, bursting with aromatic herbs and spices. We'll explore how to build a rich, complex broth using readily available plant-based ingredients, achieving the same depth and umami typically associated with traditional pho without any animal products. Forget bland veggie broth – this is a culinary adventure!
Prepare to be amazed by how easily you can create this comforting and nourishing bowl of goodness. From the perfectly balanced broth to the vibrant garnishes, this recipe will guide you through each step, transforming your kitchen into a little corner of Hanoi. Ready to embark on this delicious journey? Let's dive into the detailed, step-by-step instructions below.
Tools Needed
- Oven
- Large pot
- Frying pan
- Paper towels
- Bowl
Ingredients
- Ginger
- Onions
- Carrots
- Green part of a leek
- Celery root
- Olive oil
- Mushroom stems
- Cloves: ½ teaspoon
- Fennel seeds: 1 teaspoon
- Coriander seeds: 1 teaspoon
- Star anise
- Salt
- Water: 2-2.5 liters
- Lemongrass: 2 sticks
- Bok choy
- Oyster mushrooms
- Tofu: 1 block
- Tapioca flour (or corn/potato starch)
- Rapeseed oil
- Maple syrup
- Soy sauce
- Chili flakes
- Garlic
- Cinnamon stick
- Baby corn
- Thai basil
- Brown sugar
- Rice noodles
- Roasted sesame seeds
Step-by-Step Instructions
Step 1. Prepare the Aromatic Broth
- Roast ginger, onions, carrots, leek, celery root, mushroom stems, cloves, fennel seeds, coriander seeds, and star anise with olive oil at 220°C for 15 minutes.
- Transfer roasted ingredients to a large pot, add water, lemongrass, and cinnamon stick. Bring to a boil, then simmer for 2 hours.
- Drain the broth after 2-3 hours of simmering.
- Bring the broth back to a boil, add baby corn, Thai basil, and season with brown sugar and soy sauce. Simmer for 4-5 minutes.
Step 2. Prepare the Vegan Protein and Vegetables
- Blanch bok choy in boiling salted water for 2 minutes, then immediately transfer to ice water.
- Tear oyster mushrooms into strips and sear until golden with rapeseed oil and salt.
- Press tofu to remove excess water, slice, and coat thoroughly with tapioca flour.
- Fry tofu in hot oil until golden brown, then drain on paper towels.
- Mix maple syrup, soy sauce, chili flakes, grated ginger, and grated garlic. Add fried tofu to a dry pan and stir-fry with the mixture until caramelized.
Step 3. Cook the Noodles and Assemble the Pho
- Cook rice noodles according to package instructions.
- Add blanched bok choy, oyster mushrooms, baby corn, and tofu to the broth. Garnish with roasted sesame seeds.
Read more: Authentic Vietnamese Fish Noodle Soup (Bun Ca Nuc) Recipe
Tips
- Roasting the vegetables and spices enhances their flavor and color.
- Blanching bok choy in ice water preserves its vibrant green color.
- Using hot oil for frying the tofu ensures a crispy exterior.
- Caramelizing the tofu with the sweet and spicy sauce adds depth of flavor.
Nutrition
- Calories: approximately 500-600
- Fat: 15-25gg
- Carbs: 70-90gg
- Protein: 15-20gg
FAQs
1. Can I make the broth ahead of time?
Absolutely! The broth actually tastes even better the next day. Make it up to 3 days in advance and store it in the refrigerator.
2. What can I substitute for the rice noodles?
While rice noodles are traditional, you can use other noodles like gluten-free rice noodles, or even thinly sliced zucchini or daikon radish for a low-carb option.
This vegan pho recipe proves that plant-based cooking can be incredibly flavorful and satisfying. Enjoy the aromatic broth, the satisfying chew of the noodles, and the vibrant freshness of the herbs – a perfect balance in every bowl. Now go forth and create your own delicious, compassionate version of this Vietnamese classic!