Vegan Pho
User Reviews
4.7
9 reviews
Excellent
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Prep Time
5 mins
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Cook Time
5 mins
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Additional Time
1 hr
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Total Time
45 mins
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Servings
2 bowls
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Course
Soup
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Cuisine
Vietnamese
Vegan Pho
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This mushroom-based vegan pho may be plant-based, but it has all the lip-smacking umami of the original, neatly balanced by the sweet smokiness of the char-grilled aromatics, while warm spices like cinnamon, star anise, and cloves hit all the right notes.
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Ingredients
for noodles
- 160 grams banh pho rice noodles
for soup
- 223 grams onion (1 medium onion)
- 25 grams ginger
- 20 grams garlic
- 5 cups water
- 2 cloves
- 1 cinnamon sticks
- 1 pod star anise
- 10 grams dried maitake (rinsed to remove any grit)
- 10 grams dried shiitake (rinsed to remove any grit)
- 1 cilantro root
- 1 ½ teaspoons salt
- 1 tablespoon coconut sugar
for tofu
- 60 grams fried tofu (or other meat substitute)
- ¼ cup Pho soup broth
- 1 tablespoon hoisin sauce
toppings
- sweet onion (thinly sliced)
- bean sprouts
- Thai basil
- cilantro
- 1 key lime
- Sriracha
- hoisin sauce
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Instructions
- Put the rice noodles in a tray and cover with cold water. Let the noodles rehydrate for 1-hour stirring occasionally to keep them from sticking together. Drain and keep covered until you are ready to use them. You can do this ahead of time and store the noodles in a resealable bag.
- Peel and slice the onion into ½-inch thick slices (like you're making onion rings). Slice the ginger into ¼-inch thick coins. Peel the ginger. Place the aromatics on a baking sheet. Move the oven rack to the top position and broil on high until the tops of the aromatics are charred (you may need to remove the garlic first).
- Add the charred aromatics to a pot, along with the water, cloves, cinnamon, star anise, dried maitake, dried shiitake, cilantro root, salt, and sugar.
- Bring the mixture to a boil and turn the heat down to maintain a gentle simmer. Cook the broth for 30 minutes.
- Strain the broth, pressing on the solids to get as much soup out as you can.
- Pick out the shiitake and maitake mushrooms and discard the rest of the solids. Keep the broth warm on the stove.
- Bring a pot of water to a boil.
- To make the topping, cut the fried tofu, shiitake, and maitake into bite-size pieces.
- Add ¼ cup of the pho broth to a small saute pan along with the hoisin sauce.
- Bring to a boil and add the fried tofu, shiitake and maitake mushrooms. Cook until there is no liquid left and the tofu and mushrooms are glazed with the sauce.
- Boil the noodles until tender (1-2 minutes) and then drain.
- Split the noodles between two bowls and then top with the sliced sweet onions. Serve with the bean sprouts, basil, cilantro, sriracha, and hoisin sauce.
Genuine Reviews
User Reviews
Overall Rating
4.7
9 reviews
Excellent
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