Ingredients:
For the Broth:
- 1 tablespoon sesame oil (or vegetable oil)
- 1 onion, quartered
- 2-inch piece of ginger, sliced
- 3-4 cloves garlic, smashed
- 3-4 star anise
- 2 cinnamon sticks
- 4-5 whole cloves
- 1 tablespoon coriander seeds
- 1 tablespoon soy sauce (or tamari for gluten-free)
- 1 tablespoon miso paste (for depth of flavor)
- 6 cups vegetable broth
- 1 tablespoon maple syrup or agave syrup (optional, for sweetness)
- 1-2 tablespoons rice vinegar (to taste)
- Salt to taste
For the Noodles and Toppings:
- 8 oz rice noodles (banh pho)
- 1 cup mushrooms (shiitake, oyster, or button mushrooms), thinly sliced
- 1 medium carrot, julienned or thinly sliced
- 1/2 cup bean sprouts
- 1/2 cup fresh basil leaves
- 1/2 cup cilantro leaves
- 1-2 green onions, thinly sliced
- 1 small jalapeño or Thai chili (optional), thinly sliced
- Lime wedges (for serving)
- Sriracha sauce (optional, for heat)
- Hoisin sauce (optional, for sweetness)
Instructions:
- Char the Onion and Ginger:
- Heat a dry skillet over medium-high heat. Place the quartered onion and sliced ginger in the pan and char them for about 4-5 minutes, turning occasionally until they are slightly blackened and fragrant. This step adds depth to the broth.
- Prepare the Broth:
- In a large pot, heat the sesame oil over medium heat. Add the charred onion, ginger, garlic, star anise, cinnamon sticks, cloves, and coriander seeds. Stir for about 2-3 minutes to release the aromas of the spices.
- Add the soy sauce, miso paste, vegetable broth, maple syrup, and rice vinegar. Bring to a boil, then reduce the heat to low and let it simmer for about 30-45 minutes, uncovered. Skim off any foam or impurities that rise to the top.
- Cook the Rice Noodles:
- While the broth is simmering, cook the rice noodles according to the package instructions. Drain and set aside. If you want the noodles to be less sticky, you can rinse them briefly under cold water.
- Prepare the Toppings:
- Prepare your pho toppings: slice the mushrooms, carrot, green onions, jalapeños (if using), and lime wedges. Rinse the herbs and bean sprouts. Set everything aside.
- Strain the Broth:
- Once the broth has simmered and the flavors have melded together, strain it through a fine mesh strainer into another pot or large bowl, discarding the solids. Taste the broth and adjust the seasoning, adding more soy sauce, salt, or rice vinegar if needed.
- Assemble the Pho:
- Divide the cooked rice noodles into bowls. Ladle the hot broth over the noodles. Add the sliced mushrooms, carrots, bean sprouts, and herbs (basil, cilantro, green onions) on top of the noodles.
- Garnish with jalapeños (if desired) and serve with lime wedges, hoisin sauce, and sriracha sauce on the side for customizable flavor.
- Serve and Enjoy:
- Serve the vegan pho hot, with extra herbs, lime, and sauces for a fresh and flavorful experience.
Tips:
- You can add more vegetables like bok choy, snow peas, or bell peppers for additional flavor and texture.
- If you want to add protein, consider adding tofu or tempeh strips for extra texture and protein.
- For a richer broth, you can add a tablespoon of peanut butter or tahini to the broth for extra creaminess.
This Vegan Pho is a fragrant and comforting bowl of goodness, packed with layers of flavors from the spices, fresh vegetables, and herbs. It’s a fantastic dish to enjoy on a cold day or whenever you’re craving a hearty, wholesome meal!
