Ingredients
-
For the Pho Broth:
-
8 cups vegetable broth
-
1 onion, peeled and halved
-
2 -inch piece of fresh ginger, sliced
-
3 -4 cloves garlic, smashed
-
2 cinnamon sticks
-
3 -4 star anise pods
-
4 -5 cloves
-
1 tablespoon coriander seeds
-
1 tablespoon fennel seeds
-
1 -2 teaspoons soy sauce (or tamari for gluten-free)
-
1 -2 teaspoons maple syrup (or sweetener of your choice)
-
1 Salt and pepper to taste
-
For the Pho Toppings:
-
8 oz rice noodles (pho noodles)
-
1 cup sliced mushrooms (shiitake or oyster mushrooms work well)
-
1 cup mung bean sprouts
-
1 lime, cut into wedges
-
1 Fresh Thai basil leaves
-
1 Fresh cilantro leaves
-
1 Sliced red chili peppers (optional, for spice)
-
1 Hoisin sauce (vegan) for serving
-
1 Sriracha sauce for serving
Directions
Serve this Vegan Vietnamese-Inspired Pho piping hot, and enjoy the rich and aromatic flavors.
Feel free to add more soy sauce, maple syrup, or spices to adjust the flavor to your liking. Enjoy the taste of Vietnam in your own kitchen!
Steps
|
1
Done
|
In a large pot, add the vegetable broth, halved onion, sliced ginger, smashed garlic, cinnamon sticks, star anise pods, cloves, coriander seeds, and fennel seeds. Bring the mixture to a boil, then reduce the heat to low. Cover and let it simmer for about 30-45 minutes to infuse the flavors. |
|
2
Done
|
Strain the broth to remove all the solid ingredients, and return the clear broth to the pot. Discard the solids. |
|
3
Done
|
Add soy sauce (or tamari) and maple syrup to the broth, and season with salt and pepper to taste. Adjust the seasonings to your preference. |
|
4
Done
|
Prepare the rice noodles according to the package instructions, then divide them among serving bowls. |
|
5
Done
|
In a separate pan, sauté the sliced mushrooms over medium heat until they become tender and slightly browned. |
|
6
Done
|
Ladle the hot pho broth over the noodles in each bowl. |
|
7
Done
|
Allow everyone to customize their pho by adding mung bean sprouts, lime wedges, Thai basil leaves, cilantro leaves, sliced red chili peppers (if desired), hoisin sauce, and sriracha sauce to taste. |
