Recipe:
Easy Vegan Phở
Posted in Mains
Perhaps the most iconic (and beloved) dish to hail from Vietnam, the magic of pho lies in the broth. Herein lies the secret to delicious success …
Prep:
15
mins
cook
30
mins
serves
2
Easy Peasy
You will need:
- 1 brown onion, roughly chopped
- 3 cloves garlic, roughly chopped
- 1 x 4cm piece of ginger
- 2 cinnamon sticks
- 4 whole star anise
- 4 whole cloves
- 8 cups vegan-friendly stock (chicken-style, beef-style or vegetable)
- 2 tablespoons soy or tamari sauce, or to taste
- 4 serves or 600g of flat rice noodles
- 300g firm tofu, sliced
- 1 cup broccoli, chopped
- 2 carrots, chopped finely
- 2 heads of bok choy, chopped
- 1 cup bean sprouts
- ½ cup Thai basil
- Lemon wedges
- Chilli, finely sliced
- Chilli sauce
Directions:
- 1To make the broth, add the onion, garlic, ginger and all the spices to a large pot over high heat. Sauté for about 5 minutes until the onion and garlic is slightly charred and the spices are fragrant.
- 2Add the vegetable stock and soy sauce to the pot. Boil the broth for 10 minutes then reduce to a simmer for 20 minutes. If too much of the stock evaporates, add some water to the pot.
- 3Cook the noodles according to its packet instructions and set aside.
- 4Strain the broth into a large bowl reserving the broth. Discard the solids (onion, garlic and herbs).
- 5Return the broth to the pot and add the tofu and vegetables. Increase the heat to high and cook the vegetables for 5-10 minutes or until tender.
- 6Divide the cooked noodles into 4 bowls. Ladle the soup and vegetables over the noodles. Serve the pho hot with bean sprouts, basil, lemon and chilli or as desired.
Tip: Some Asian supermarkets have a pre-made pho spice mix with all the spices needed for this recipe. Vegan-friendly liquid stocks can be found in major supermarkets or health food stores. The brands Massel and Australia’s Own Organic have chicken-style and beef-style stocks that are vegan friendly. Campbells also has a liquid vegetable stock.
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