The good aroma of this dish will fill the room, and maybe even the hallway. Pho is traditionally made with meat, and is seen by many as the national dish of Vietnam. We hope our vegan version lives up to its traditional origins.
Ingredients
- 3 x star anise
- 2 x cinnamon stick
- 1 tsp whole pepper
- 1 tsp whole cloves
- 1 tsp cardamom
- 1 x yellow onion
- 1 thumb ginger
- 2 x carrot
- 3 clove garlic
- 2 ½ l water
- 2 tbsp soy sauce
- 1 tbsp sugar
- 2 tsp salt
- 1 x vegetable bouillon
- 200 g rice noodles
- 400 g tofu
- 1 x pak choi
- 1 x red chili
- 1 handful fresh coriander
- 1 handful bean sprouts
- 200 g shiitake mushroom
Method
- Dice the carrot, half of the shitake, ginger and onion, and finely chop the garlic. Set aside.
- Put the spices in a large pot and cook on a medium heat for approx. 1-2 minutes until the aromas emerge.
- Pour the chopped vegetables over with a little cooking oil and 1 teaspoon of salt. This number varies upon how many portions you make. Bake for approx. 5 minutes on medium heat.
- Then put in water and vegetable broth, and let it simmer for approx. 45 min.
- Meanwhile, cut the rest of the shiitake into cubes, the pak choi lengthwise, as well as the chilli and tofu into smaller pieces. Fry this together in a large pan with a little oil. You can also fry them separately if you prefer.
- When the pot has finished cooking, strain out the vegetables so that you only have the stock left. Then put in half of the soy sauce, sugar and half of the salt. Season with salt until you get a round and mild taste.
- Cook the noodles as directed on the package.
- In a deep bowl, first add the noodles and then the stock. Then top with pak choi, tofu, shiitake and chilli. Sprinkle coriander and bean sprouts on top and you're done.
