Recipe: Tasty Vegetarian Pho

Delicious, fresh and tasty.

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.

Vegetarian Pho 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 Have Vegetarian Pho using 25 ingredients and 14 steps. Here is how you achieve it.

Ingredients of Vegetarian Pho

  1. It's of Broth.
  2. Lets Go Prepare of Vegetable Broth.
  3. What You needis of Water.
  4. It's of Soy Sauce.
  5. It's of Large White Onions (Quartered).
  6. Lets Go Prepare of Medium Piece of Ginger (peeled, cut into chunks).
  7. What You needis of Leek.
  8. What You needis of Large Carrots.
  9. It's of Dehydrated Shitake Mushrooms.
  10. What You needis of Lemon Grass.
  11. What You needis of Cilantro.
  12. It's of Whole Star Anise.
  13. Lets Go Prepare of Cinnamon Sticks.
  14. Lets Go Prepare of Whole Cloves.
  15. It's of Garlic Cloves (Peeled, finely chopped).
  16. What You needis of Toppings.
  17. It's of Rice noodles.
  18. Lets Go Prepare of Bean Sprouts.
  19. Lets Go Prepare of Pak Choi.
  20. Lets Go Prepare of Jalapeno.
  21. What You needis of Garlic.
  22. It's of Thai Basil.
  23. What You needis of Cilantro.
  24. It's of Shitake Mushrooms (any mushrooms can work).
  25. What You needis of Sriracha.

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

  1. Quarter the onions and peel the ginger. Cut the ginger into large chunks.
  2. Preheat the oven to the broiler (as hot as it can go- heat coming from the top of the oven)..
  3. Put onions and ginger on a baking tray and put in oven for 5 minutes or so (keep any eye on this- the idea is to have the onions and ginger char slightly). Take out of the oven and set aside..
  4. Heat a stock pot on medium heat, and put the spices in the pot. Let the spices toast for about 2 minute. They will start to smell!.
  5. While toasting the spices, cut the carrots and leek into 1 inch chunks. Crush the lemon grass (this brings out of the flavour), and cut in half lengthwise..
  6. Proceed to add all the vegetables: onions, ginger, garlic, carrots, leeks, dehydrated Shitake mushrooms, lemon grass. Add the vegetable stock, soy sauce, then fill the pot with water (about two inches away from the top).
  7. Stir and bring to a boil..
  8. Once at a boil, turn down the heat to a low simmer, and leave to simmer for at least 3 hours. You can put the lid on for this. The more you leave to simmer, the more flavour it will have! All day is ideal..
  9. About 30 minutes before you’re ready to serve, prepare the toppings..
  10. Bring a pot of water to a boil. Add your noodles and cook and packaging instructs. Drain and put aside..
  11. Cut fresh shitake mushrooms in half. Cut the bottoms off of the pak choi..
  12. Heat a frying pan on medium heat with a little oil, and toss the garlic in. Leave for about 2 minutes, and then add mushrooms and pak choi..
  13. Stirring frequently, let the mushrooms and pak choi cook until slightly soft..
  14. Pour the broth through a sieve or strainer in your serving bowl. Put noodles in the broth. Top with mushroom and pak choi mixture. Top with some cilantro and Thai basil, and a handful of bean sprouts. If you like it spicy, chop jalapeño and place on top with a squirt of sriracha!.

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.