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Tuesday, November 24, 2009

Vegetarian Pho

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veg pho 3

Six years ago I didn't know what Vietnamese food was.  I had never seen any Vietnamese restaurant in Brazil or anywhere else.  Andrew was the one who introduced me to this cuisine, and now we both enjoy going out for Pho and salad rolls. Since  not many Vietnamese restaurants serve vegetarian pho soup, I decided to make my own broth at home. It was easier than I thought. If you ever did a vegetable broth, than you can make veggie pho. Everything goes in a large pot for boiling, then strained and served over rice noodles and your favourite pho fixings.

Bonus points for this recipe for filling the house with wonderful aromas of anise, cinnamon and cloves.

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Vegetarian Pho Recipe:

serves 4

You will need:

 

For the broth:

1 onion, peeled and halved

1 large piece of ginger

2 cups vegetable broth

1 1/2 quarts water

2 small leeks, well washed

5  star anise

1 cinnamon stick

10 whole cloves

1 tbs coriander seeds

1/2 teaspoon sugar (or to taste)

1/2 tablespoon of soy sauce (or to taste)

2 tablespoons of salt (or to taste)

 

For assembling the soup:

1 package of banh pho (rice noodles)

4 oz of canned straw or button mushrooms

8 oz of fried tofu pieces

1 tablespoon of canola oil

4 oz of fresh shitake mushrooms, sauteed in oil

1/4 cup of cilantro leaves, chopped

 

Fixings:

bean sprouts

Thai basil

sliced onions

green  or red pepper, sliced

lime wedges

hoisin sauce

 

Make the broth:

First, grill the onion and ginger on a a barbecue grill until charred. You can do this in the oven broiler as well.

Once the onions and ginger are browned, place all broth ingredients, except soy sauce, salt and sugar,  in a large pot and bring it to a boil. Reduce heat, cover and cook it over medium heat for about 45 minutes. Season with sugar, soy sauce and salt to taste. Strain the broth and return to pot. Keep warm.

 

Make the noodles:

Cook the noodles in boiling water for 3 minutes or until soft. Drain and rinse with cold water . Divide the noodles into 4 large soup bowls.

 

Assemble the soup:

Divide the tofu, canned mushrooms, shitake mushrooms and cilantro evenly among the 4 bowls. Ladle the hot soup over the noodles and mushrooms and top it with beans sprouts, Thai basil, onions and other toppings you might want. Enjoy it hot.

 

 

 veg pho 5

6 comments:

mina said...

i made this without tofu or hoisin sauce; delicious! i'm sure it would be even better with those two ingredients, but i forgot them at the shop. ><

thanks for sharing

jen jafarzadeh said...

I love pho! totally trying this recipe this winter. thanks!

Dana said...

I'm definitely going to try your recipe. Pho is one of my favorite things in the world to eat, but I haven't been happy with the veg broths I have tried to make. Can't wait to dig into this!

Claire said...

I miss pho from my omnivore days. I'll have to make this - your recipe looks great! Instead of hoisin, I'll probably put sriracha sauce on the table. We like it hot.

Annie Nguyen said...

That recipe sounds great. Maybe I'll try it sometimes. But since I discovered this insanely good and easy Pho product called Happy Pho that I can use to make pho from scratch in 15 mins I've found it hard to motivate myself to cook Pho without it. It's by a comapny called Star Anise Foods and the founder used a secret family recipe from her grandparents' restaurant from Nam Dinh where Pho came from to make the spice packet in the kit. You get a spice packet with all natural and organic spices, and brown rice noodles and just have to add some chicken or beef broth and fresh herb and mushroom or meat if you like. I was skeptical at first but now I completely LOVE them. I got mine from Noe Valley Whole Foods, you can get them online at amazon.com -- check them out here http://staranisefoods.com/find-us.aspx

Narelle Mallett said...

That sounds very delicious I have only seen it made on tv but would love to have a go at it myself ,great for weight watching too.

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