Vegetarian Pho. To make Pho: Cook rice noodles according to package directions. Drain, and rinse under cold water. Vegetarian versions, called phở chay, may be found at Buddhist establishments or restaurants catering to contemporary, Western clientele but, sadly, these often leave much to be desired.

A quick and easy recipe for Vietnamese vegetarian pho noodle soup. Made with a mushroom broth, fresh tofu and fried tofu, onions, cabbage and carrots. How to Make Vegetarian Phở Without a Recipe. You can have Vegetarian Pho using 25 ingredients and 9 steps. Here is how you cook that.

Ingredients of Vegetarian Pho

Prepare of For the Soup.
It's 2 of onions (peeled and halved).
You need 7 cm of piece of ginger (peeled and quartered).
You need 1 of cinnamon stick.
Prepare 5 of white peppercorns.
It's 3 of star anise.
It's 3 of whole cloves.
It's 1 tsp of coriander seeds.
It's 2 L of vegetable stock.
It's 1 tbsp of soy sauce.
Prepare 6 of carrots (peeled and coarsely chopped).
Prepare 3 of dried shiitake mushrooms.
You need to taste of Salt.
You need of Other Ingredients.
You need 4-5 portions of thick dried rice noodles.
You need 1 tbsp of vegetable oil.
You need 220 g of five-spice tofu, sliced.
You need of Toppings & Garnish.
It's 400 g of broccolini (trimmed and cut into bite sized pieces).
You need 2-3 heads of baby bok choy (washed and quartered lengthwise).
You need 180 g of bean sprouts.
It's 400 g of button mushrooms (trimmed and sliced).
It's of Salt and white pepper.
You need 1 cup of Vietnamese mint.
Prepare 1 of lime (cut into wedges).

Phở is a soup you stick your face in before you eat. You can't help but smell it: mellow onion, all those spices, zesty lime, and hits from just-relaxed herbs. Not long ago I had a delicious vegetarian pho in a Vietnamese restaurant in Los Angeles. The broth was heady with sweet spices and, like the traditional meaty soup, was served with rice noodles, bean.

Vegetarian Pho step by step

To make a more flavourful soup, charring the onion and ginger goes a long way. Do this by simply grilling the onion and ginger until their surface is slightly blackened – take care not to overdo this and actually burn them. Once they are nicely charred, remove from the heat and set them aside..
Dry fry the cinnamon, white peppercorns, star anise, cloves, and coriander seeds over low heat in a stockpot. Fry the herbs until fragrant..
Once the oils in the herbs have been released, add the vegetable stock, charred onion and ginger, carrots, shiitake mushrooms, and soy sauce. Turn the heat up to high until the stock begins to boil..
Once the stock begins to boil, reduce the heat to medium low and cover with a lid. Allow to simmer for 60-90 mins..
When the soup is done, strain it through a wire-mesh strainer and season with salt. Keep the soup warm for later..
Prepare the rice noodles according to packet instructions. Once cooked, drain the noodles through a sieve and rinse under running water to stop the cooking..
Heat the oil in a pan over medium high heat. Pan fry the brocollini until tender and lightly browned. You can add some salt to season the vegetables. Do the same for the button mushrooms and baby bok choy. Set aside the toppings..
Add the portions of noodles into their own separate bowls. Top with the pan fried vegetables, five spice tofu, and bean sprouts, then, pour over with the warm soup..
Garnish with lime wedges and Vietnamese mint and serve hot..

This baby will make colds run away in horror. Is there anything better than slurping up a big bowl of delicious brothy noodles? Filed Under My mom prepares this vegetarian version of pho on auspicious days according to the Lunar Calendar when all Buddhists refrain from eating meat. Pho is a traditional Vietnamese noodle soup that you can try and make at home. This is a recipe for a vegetarian pho, for everyone out there who is struggling to find good recipe for their type of diet.