Pho. Pho is my favourite. I am by no means an expert on the subject, but I knows what I likes, and I knows that a really good bowl of pho is actually quite a simple task to undertake provided I have plenty of fresh, fragrant crunchy veggies and a little bit of time to prepare it. I used this recipe, which I like because it’s straightforward, and doesn’t require a list of ingredients as long as my arm. I added a few dried shitake mushrooms to the broth as it was simmering for extra flavour, and served it with slices of fried eggplant, rice noodles, Swiss brown mushrooms, strips of zucchini and carrot, sliced green chili, fresh mint and basil, spring onions, and red chili oil. Vegan Pho (from Kitchen M) Broth:1/2 onion, chopped into half1-1/2” cube ginger, chopped into half3 cloves garlic, peeled, whole4 cups vegetable broth1 pod star anise2 cloves1 cinnamon stick (about 3”)2 Tbsp soy sauce1/2 Tbsp raw sugar Heat a large pot and lightly brown onion, ginger and garlic. Add vegetable broth, star anise, cloves, cinnamon stick, soy sauce and raw sugar and simmer over med to med-high for 20-25 min. Check the flavour of the broth, and strain. Keep hot. Meanwhile, prepare your noodles (rice or wheat, dried or fresh, whatever you prefer), vegetables (whatever you have on hand, lightly steamed), any tofu, eggplant, mushrooms or mock meat you’d like to include, and toppings (fresh mint, basil, Vietnamese mint, coriander, bean sprouts, sliced chillies, spring onions etc). Place noodles, veggies, mushrooms/tofu et al in 2 large bowls and ladle over the hot broth. Add toppings and extra chili if required. Serve.

Pho.

Pho is my favourite. I am by no means an expert on the subject, but I knows what I likes, and I knows that a really good bowl of pho is actually quite a simple task to undertake provided I have plenty of fresh, fragrant crunchy veggies and a little bit of time to prepare it.

I used this recipe, which I like because it’s straightforward, and doesn’t require a list of ingredients as long as my arm. I added a few dried shitake mushrooms to the broth as it was simmering for extra flavour, and served it with slices of fried eggplant, rice noodles, Swiss brown mushrooms, strips of zucchini and carrot, sliced green chili, fresh mint and basil, spring onions, and red chili oil.

Vegan Pho (from Kitchen M)

Broth:
1/2 onion, chopped into half
1-1/2” cube ginger, chopped into half
3 cloves garlic, peeled, whole
4 cups vegetable broth
1 pod star anise
2 cloves
1 cinnamon stick (about 3”)
2 Tbsp soy sauce
1/2 Tbsp raw sugar

Heat a large pot and lightly brown onion, ginger and garlic. Add vegetable broth, star anise, cloves, cinnamon stick, soy sauce and raw sugar and simmer over med to med-high for 20-25 min. Check the flavour of the broth, and strain. Keep hot.

Meanwhile, prepare your noodles (rice or wheat, dried or fresh, whatever you prefer), vegetables (whatever you have on hand, lightly steamed), any tofu, eggplant, mushrooms or mock meat you’d like to include, and toppings (fresh mint, basil, Vietnamese mint, coriander, bean sprouts, sliced chillies, spring onions etc).

Place noodles, veggies, mushrooms/tofu et al in 2 large bowls and ladle over the hot broth. Add toppings and extra chili if required. Serve.

73 notes #pho #vegan #Vietnamese #noodles #soup
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    can someone nice that i like PLEASE make me a big bowl of pho to cry into and then sit close to me while we watch the...
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