Vegan Pho Recipe

Vegan Pho Recipe

Ingredients

• 2 pieces ginger, cut in half lengthwise (no need to peel)
• 2 onions (peeled)
• 2 pounds (900 g) of mushrooms (such as shiitake or portobello) for umami flavor
• 1 pound (450 g) firm tofu, cubed
• 5 quarts (4.75 L) vegetable broth or water
• 2 scallions, cut into 4-inch lengths
• 1/3 cup (80 ml) soy sauce or tamari for gluten-free
• 2 ½ ounces (70 g) rock sugar (2 1/2 tablespoons granulated sugar)
• 8 star anise
• 6 cloves
• 1 cinnamon stick
• 1 black cardamom pod (optional)
• 2 teaspoons fennel seeds
• 2 teaspoons coriander seeds
• 1 pound (450 g) dried pho noodles

Garnishes:

• Sliced chili
• Thinly sliced onion
• Chopped scallions
• Cilantro
• Mung bean sprouts
• Thai basil
• Lime wedges
• Hoisin sauce and/or Sriracha (optional)

Instructions

1. Make the Broth: Place the ginger and onions in a large stockpot and char them over an open flame or directly on a gas burner until lightly blackened and fragrant, about 5 minutes. Rinse away all the blackened skins.

2. Add the vegetable broth or water back to the stockpot and bring to a boil. Add the charred ginger and onions along with the mushrooms, tofu, scallions, soy sauce, and rock sugar. Reduce the heat to low and simmer for about 30 minutes.

3. Toast the Spices: In a dry pan over medium-low heat, toast the star anise, cloves, cinnamon stick, black cardamom, fennel seeds, and coriander seeds for about 3 minutes until fragrant. Tie the spices in a piece of cheesecloth and add them to the broth. Cover the pot and continue simmering for another 30 minutes.

4. Assemble the Pho: Cook the pho noodles according to package instructions. Add to a bowl, ladle the hot broth over the noodles, and garnish with sliced chili, onion, scallions, cilantro, mung bean sprouts, Thai basil, and lime wedges. Serve with hoisin sauce and Sriracha if desired.