Hello everybody, it is Louise, welcome to my recipe site. Today, we’re going to prepare a special dish, vegan pho (vietnamese noodle soup). It is one of my favorites. This time, I will make it a little bit unique. This is gonna smell and look delicious.
VEGAN PHO RECIPE TO RULE THEM ALL To make this vegan pho soup recipe, you will need: Veggies: We typically follow the lead of our favorite vegetarian-friendly Vietnamese restaurant here in Barcelona, and add a mixture of baby bok choy, shiitake mushrooms and sliced carrots to our veggie pho. But feel free to toss in any other.
Vegan Pho (Vietnamese noodle soup) is one of the most well liked of current trending meals in the world. It is easy, it’s fast, it tastes yummy. It is enjoyed by millions every day. They are fine and they look wonderful. Vegan Pho (Vietnamese noodle soup) is something that I’ve loved my whole life.
To get started with this recipe, we must first prepare a few components. You can cook vegan pho (vietnamese noodle soup) using 28 ingredients and 6 steps. Here is how you can achieve that.
The ingredients needed to make Vegan Pho (Vietnamese noodle soup):
- Make ready Noodle Soup
- Take 1 yellow onion, peeled, cut into large chunks
- Make ready 3 shallots, peeled, cut in half
- Take 3 cloves garlic, cut in half
- Prepare 5 cm chunck ginger, peeled, cut in half
- Make ready 1 cinnamon stick, cut in half
- Take 1/2 tsp whole peppercorns
- Prepare 6 whole cloves
- Prepare 4 star anise
- Take 1 tsp neutral-flavored oil
- Make ready 1 vegetable bouillon cube
- Get 2 tbsp soy sauce
- Take 2 carrots, thinly sliced
- Make ready 1 head broccoli, cut into florets
- Get 20 medium mushrooms, sliced
- Get 200 g rice noodles
- Prepare Tofu Strips
- Prepare 1 block firm tofu, thinly sliced
- Prepare 1 tbsp neutral oil
- Prepare 1 tsp salt
- Get Optional Garnish *But Highly Recommended
- Prepare Fresh basil
- Make ready Bean sprouts
- Get Sliced green onions
- Prepare Sliced radish
- Prepare Sliced Lime
- Prepare Hoisin sauce
- Prepare Chili sauce or Sriracha hot sauce
It's hard to believe that it's been more than two months since I published a recipe. A recipe for Vietnamese noodle soup that's vegetarian, vegan, and gluten-free. In the interest of making vegetarian phở at home, I consulted my mother, who recalled her experience living in a Vietnamese Buddhist community that made meat-free phở broth with a medley of spices, ginger, and. If you like noodle soup, you'll love this.
Steps to make Vegan Pho (Vietnamese noodle soup):
- Place the onion, garlic, ginger and spices in a medium pot on high heat and dry roast until fragrant, about 2 minutes, stirring throughout. - - Then add 1 tsp oil and continue to sauté for another 60 seconds before adding 1,5l water and crushing in one vegetable bouillon cube. Bring to a boil, then reduce to a simmer for 25 min to allow the flavours to meld, partly covered.
- Add a strainer to the top of a large pot on medium-high heat and drain the broth from step #2, straining out the onions, garlic, ginger and spices. To this broth, add the soy sauce and vegetables, partly cover, allowing to simmer for about 10 minutes.
- Prepare the tofu by heating oil in a non-stick pan on high heat, and sprinkle salt to evenly distribute. Then add the sliced tofu to the pan, decrease the heat the heat to medium-high and do not disturb until golden, about 5-8 minutes. Then flip and allow other side to cook; again, do not disturb until golden, about 5 min. Remove from heat and set aside.
- While the veggies cook, add the rice noodles to a small pot on high heat and cover with boiling water. Allow to cook until al dente. Drain and set aside.
- To prepare the noodle bowl, simply divide the noodles between the bowls, ladle veggies and broth on top, add the cooked tofu and load the bowl full with all the garnish. By favourites are the fresh basil, hoisin sauce, bean sprouts and chili sauce. Serve immediately and enjoy while hot!
- Notes - - Variations: add any other veggies like bok choy, edamame beans, shiitake mushrooms, fresh cilantro, crispy onion flakes, etc. - - Speed-it-up: using edamame as your plant-based protein saves time compared to making your own tofu. If doing this, add at the same time you add the carrots to the pot. - - Storage: best to enjoy immediately. Leftovers can be stored for up to one day and reheated before serving.
I spent most of my adult life living in Vancouver, Canada, where you kind find a plethora of Vietnamese pho restaurants. And because it's the "hippie west coast" I almost never had an issue finding a vegan option or creating a vegan option for my. To make Pho: Cook rice noodles according to package directions. Drain, and rinse under cold water. This incredible vegan pho recipe puts a new twist on the classic Vietnamese noodle soup.
So that’s going to wrap it up for this exceptional food vegan pho (vietnamese noodle soup) recipe. Thank you very much for your time. I am sure you will make this at home. There is gonna be more interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!