Vegan Vietnamese Pho
Vietnamese Pho is one of my all-time favorites. As an African that really likes the Afro-Caribbean taste, the Vietnamese pho fits right into that alley for me.
To simplify this recipe, think of it in 3 parts; the broth; the noodles; and the protein., in this recipe the mushroom stir fry. This soup will warm up your feet and your heart. The Vietnamese pho is a comfort food for me.
Traditionally, it is made with beef and beef bones; in this recipe I made a vegan/vegetarian version.
Ingredients:
Rice Noodles
Onions
Star Anise
Cloves
2 Cinnamon Sticks
Brocolini
Jalapeno
Mushrooms ( Fresh Shiitake; dried Shiitake; Portobello)
Siracha
Lime
Basil
Thyme
Spring Onions
How To Make The Best Vietnamese Pho Broth
Char the Onions and Ginger. Start by cutting the onions into big chunks and the ginger as well. Place this in the oven and char on low broil for about 30 mins.
Roast the Star Anise, cinnamon sticks, and cloves in the pot.
Add the onions and ginger to the roasted spices and add the vegetable broth.
Let the broth cook on low for 30 mins
How To Make the Mushroom Stir Fry
Add 2 tablespoon of avocado oil to an iron cast fry pan
Brown some sliced onions.
Add the mushroom (in this recipe I have the portobello mushroom; dry shiitake mushroom and fresh shiitake mushrooms). Different mushroom helps to give different texture and taste to this stir fry.
Let it cook together for 5 mins
Add the broccolini and let it cook for another 8 mins or until the broccolini is wilt
How To Make Rice Noodles (banh Pho)
Follow the instruction on the back of the pack. For this pack, it says soak in hot water for 2 minutes.
I wanted mine softer, so I soaked it for an extra 5 minutes in hot water.
Serve the Soup
Add the broth to your soup bowl
Add the rice noodle
Add the mushroom stir fry
Garnish with Thai basil; fresh mints; jalapeno; ½ cut of lime wedges
Add hoisin sauce and Siracha sauce as preferred.
