Best Vegan Pho

Por Seonkyoung Longest · 90 min

Ingredientes

Modo de preparo

1. Dry-toast the spices in a skillet over medium-high heat for 2 to 3 minutes until fragrant. Set aside.
2. In the same skillet, char the onion and ginger over high heat for 8 to 10 minutes until blackened and juicy. Set aside.
3. 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.
4. Cook the rice noodles according to the package, then drain, rinse with room-temperature water and air-dry for 20 to 30 minutes.
5. Strain the broth and season with mushroom soy sauce, yondu (or fish sauce substitute), sugar and salt.
6. 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.
7. 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.

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