Vegetarian Pho. This vegan pho recipe is a simple take on the classic Vietnamese noodle soup. It gets its rich flavor from spices and mushrooms instead of meat. Vegetarian versions, called phở chay, may be found at Buddhist establishments or restaurants catering to contemporary, Western clientele but, sadly, these often leave much to be desired.

I couldn't find enoki mushrooms, substituted small brown mushrooms, still All Reviews for Vegetarian Pho (Vietnamese Noodle Soup). Publish date Strain broth, and return to pot. Vietnamese pho is almost always meat based, but this vegetarian pho recipe is a good substitute recipe if you don't eat meat. You can Cook Vegetarian Pho using 25 ingredients and 9 steps. Here is how you cook that.

Ingredients of Vegetarian Pho

Lets Go Prepare of For the Soup.
It's of onions (peeled and halved).
It's of piece of ginger (peeled and quartered).
What You needis of cinnamon stick.
What You needis of white peppercorns.
It's of star anise.
What You needis of whole cloves.
Lets Go Prepare of coriander seeds.
What You needis of vegetable stock.
What You needis of soy sauce.
Lets Go Prepare of carrots (peeled and coarsely chopped).
It's of dried shiitake mushrooms.
What You needis of Salt.
Lets Go Prepare of Other Ingredients.
What You needis of thick dried rice noodles.
Lets Go Prepare of vegetable oil.
It's of five-spice tofu, sliced.
It's of Toppings & Garnish.
What You needis of broccolini (trimmed and cut into bite sized pieces).
Lets Go Prepare of baby bok choy (washed and quartered lengthwise).
It's of bean sprouts.
Lets Go Prepare of button mushrooms (trimmed and sliced).
What You needis of Salt and white pepper.
Lets Go Prepare of Vietnamese mint.
It's of lime (cut into wedges).

How to Make Vegetarian Phở Without a Recipe. Phở is a soup you stick your face in before you eat. You can't help but smell it: mellow onion, all those spices, zesty lime, and hits from just-relaxed herbs. A wonderful vegetarian version of this traditional Vietnamese soup.

Vegetarian Pho instructions

To make a more flavourful soup, charring the onion and ginger goes a long way. Do this by simply grilling the onion and ginger until their surface is slightly blackened – take care not to overdo this and actually burn them. Once they are nicely charred, remove from the heat and set them aside..
Dry fry the cinnamon, white peppercorns, star anise, cloves, and coriander seeds over low heat in a stockpot. Fry the herbs until fragrant..
Once the oils in the herbs have been released, add the vegetable stock, charred onion and ginger, carrots, shiitake mushrooms, and soy sauce. Turn the heat up to high until the stock begins to boil..
Once the stock begins to boil, reduce the heat to medium low and cover with a lid. Allow to simmer for 60-90 mins..
When the soup is done, strain it through a wire-mesh strainer and season with salt. Keep the soup warm for later..
Prepare the rice noodles according to packet instructions. Once cooked, drain the noodles through a sieve and rinse under running water to stop the cooking..
Heat the oil in a pan over medium high heat. Pan fry the brocollini until tender and lightly browned. You can add some salt to season the vegetables. Do the same for the button mushrooms and baby bok choy. Set aside the toppings..
Add the portions of noodles into their own separate bowls. Top with the pan fried vegetables, five spice tofu, and bean sprouts, then, pour over with the warm soup..
Garnish with lime wedges and Vietnamese mint and serve hot..

Serve the bowls of pho with the scallions, bean sprouts, herbs, lime wedges, hoisin sauce and chili sauce on a seperate platter so that. Barely adapted from newly released Green Kitchen Travels by by David Frenkiel and Luise Vindahl. These two are some of the kindest, most genuine folks I've come to know in blog-land. The number one request is a Vietnamese Vegetarian Pho recipe. I typically make Chicken Pho aka Vietnamese Chicken Noodle Soup, but since I'm trying to eat more plant based I decided to test.