Prep Time: 10 Minutes
Cook time:
5 Minutes
Total Time:
 15 Minutes
Serves: 4
 

Pho has to be one of my go to meals, its one of the few soups I would happily eat rain, hail or shine. In our town however it can be difficult to find a vegan pho (as traditional pho is made with beef broth). Disheartened, I tried my hand at making my own broth and I was pleasantly surprised at how easy and delicious it can be to make your own pho.

This is my lazy gals guide for making pho, in this version; I use pre made spice mix (which can be a lifesaver if you’re a first time pho-er) however if you’re a traditionalist feel free to make this with whole spices instead. The traditional way also includes charring the onionskin but I prefer to not do this.

A few years ago I was lucky enough to visit Vietnam for work. I already had such a love for Vietnamese food, so when I was invited to present at a congress in Ho Chi Minh City of course I said YES! This recipe brings back memories of that trip. Shane and I had so much fun- I remember laughing as we got stuck in torrential rain, been pushed along in a bike by the loveliest Vietnamese man I’ve ever meet who was just so happy and loved showing us the incredible sights of Saigon, he didn’t care that Shane was obviously too heavy, he was so determined to show us a fun time.

I even fired my first rifle at the Cho Chi Tunnels in true Viet-Cong style. If you haven’t visited Vietnam I’d highly recommend a trip here.

This pho is delicious, warming, fresh and light. You can mix it up with different Asian vegetables; pho is also tasty with carrot and broccoli. If you want more spice, you can add fresh chilli or sriracha. If you want more of a umami flavor you can add more tamari or soy sauce. The variations are endless.

This broth can also be frozen in a container for up to 3 months.

If you give it a try, let me know what you think! Leave a comment, rate it, and don’t forget to tag a picture #Shane&Adele on Instagram.

INGREDIENTS

  • 2 brown onions,
  • 1 tbsp. crushed garlic
  • 10g coconut oil
  • 2 sprigs of coriander- stems and leaves
  • ½ tbsp. Chinese five spice
  • ½ tsp. garlic
  • ½ tsp. turmeric
  • 1 tbsp. veggie stock paste
  • 1 packet of thick rice noodles
  • 1 packet of organic firm tofu
  • 1 bok choy- thick steams removed
  • ½ red onion (sliced)
  • 1 packet of enoki mushrooms
  • 1 packet of oyster mushrooms (or shitake)
  • bean shoots
  • 2L of filtered water

METHOD

  1. Dice onions and garlic (5 sec, speed 5).
  2. Melt coconut oil in large stockpot, then add onion, garlic, salt and pepper and brown off, you want to over cook the onions to add a smoky taste to the broth.
  3. Add spices, stock paste and water and bring to the boil. Reduce heat and then simmer for 30mins.
  4. In a fry pan- melt coconut oil then add tofu and season with salt and pepper- sauté until lightly golden.
  5. Add enoki and oyster mushrooms and cook through.
  6. Add bok choy, coriander stems and turn heat off, stir through.
  7. Cook rice noodles as per instructions (Usually this is covering with boiling water for 6mins in a large bowl but follow recommend instructions on the packet.) drain and set aside.
  8. Serve with generous portions of broth, noodles and tofu, greens, mushrooms. Garnish with fresh coriander leaves and bean shoots on top.

 

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