Empty My Fridge
BEST Vegan Pho Recipe | How to Make Easy Vegan Pho at Home
Ingredients
- Star anise5
- Coriander seed1 ½ tbsp
- Fennel seed1 tbsp
- Cinnamon stick2
- Clove1 tsp
- Black cardamom · ground½ tsp
- Onion · peeled1
- Ginger1
- Scallion · chopped6
- Carrot1 lb
- Cabbage1 lb
- Cilantro · chopped3–5
- Soy sauce2 tbsp
- Fish sauce3 tbsp
- Sugar2 tsp
- Salt2–3 tsp
- Extra firm tofu · sliced1 lb
- Shiitake mushroom · sliced12 oz
- Rice noodle
- Bean sprout
- Lemon
- Jalapeño chili · sliced
- Thai basil
- Red onion · sliced
- Sriracha sauce
- Hoisin sauce
- Chili oil
Instructions
- Dry-toast the spices in a skillet over medium-high heat for 2 to 3 minutes until fragrant. Set aside.
- In the same skillet, char the onion and ginger over high heat for 8 to 10 minutes until blackened and juicy. Set aside.
- Put the toasted spices (in a tea bag if you like), charred onion, ginger, green onion roots, radish, cabbage and cilantro roots in a large pot. Add 16 cups of cold water, cover, bring to a boil over high heat, then reduce to medium and simmer for 1 hour.
- Cook the rice noodles according to the package, then drain, rinse with room-temperature water and air-dry for 20 to 30 minutes.
- Strain the broth and season with mushroom soy sauce, yondu (or fish sauce substitute), sugar and salt.
- Add the fried tofu and mushrooms to the broth, bring to a boil over medium-high heat until the mushrooms and tofu are cooked, then remove from heat.
- Place noodles in bowls, top with cilantro, green onion and red onion, and ladle over the broth with tofu and mushrooms. Serve with bean sprouts, lime, chilies and Thai basil.
Summarized from Seonkyoung Longest's video. Watch it for the details.
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