epicurious
Vegan Pho
A rich vegetable broth, slightly sweetened with fruit, is the base of this comforting vegan pho recipe from Helen Le. Make vegetarian pho at home.
👥 10 Servings👤 Helen Lê📖 epicurious
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●skillet
- ●stove
- ●bowl
📝 Preparation Steps
1
Make the broth
2
Fill a large stockpot with the water, and add the apple, pear, carrot, kohlrabi, onion, rock sugar, and 2 to 3 tablespoons of salt. Bring to a boil, and then reduce heat to low. Simmer uncovered until the fruits and vegetables are tender (about ⏱️ 30 minutes).
water16 cups(50 g) rock sugar2 ounces(250 g) fresh mushrooms (straw, king oyster, or shiitake), stems trimmed and sliced9 ounces(454 g) dried flat rice noodles or 2¼ pounds fresh pho noodles16 ounces(56 g) sawtooth herb, chopped2 ounces(454 g) mung bean sprouts, blanched1 poundkohlrabi, chayote, or daikon radish, peeled and cut into 2-inch cubes1to 3 Tbsp. salt2Salt, to taste. salt, divided1 tsp
3
Heat the shallots and ginger slices directly over an open flame on the stove until slightly charred on all sides. Toast the star anise, cinnamon sticks, and cardamom pods in a small skillet over medium-low heat for 2 to ⏱️ 3 minutes, until fragrant.
(50 g) rock sugar2 ouncescinnamon sticks2(250 g) fresh mushrooms (straw, king oyster, or shiitake), stems trimmed and sliced9 ounces(454 g) dried flat rice noodles or 2¼ pounds fresh pho noodles16 ounces(56 g) sawtooth herb, chopped2 ounces(454 g) mung bean sprouts, blanched1 pound
4
Peel the shallots, and then rinse with the ginger under warm running water. Scrape off all charred bits and place in large tea bags or wrap securely in cheesecloth with star anise, cinnamon sticks, and black cardamom. Add to stockpot, and then season broth with salt and stock powder.
water16 cups(50 g) rock sugar2 ounces(250 g) fresh mushrooms (straw, king oyster, or shiitake), stems trimmed and sliced9 ounces(454 g) dried flat rice noodles or 2¼ pounds fresh pho noodles16 ounces(56 g) sawtooth herb, chopped2 ounces(454 g) mung bean sprouts, blanched1 poundcinnamon sticks2to 3 Tbsp. salt2Salt, to taste. salt, divided1 tsp
5
Make the toppings
6
In a small skillet, heat ¼ cup of the oil over medium-low heat. Once hot, add the tofu and cook until golden brown on all sides (10 to ⏱️ 15 minutes). Transfer the tofu to a cooling rack or paper towel–lined plate to drain. Once cool, cut the fried tofu and soaked bean curd into bite-size pieces.
7
Combine the fried tofu and bean curd slices in a large bowl and season with ½ teaspoon of the salt, ½ tablespoon of the granulated sugar, 1 teaspoon of the stock powder, ½ teaspoon of the five-spice powder, and 1 tablespoon of the soy sauce.
(50 g) rock sugar2 ouncesto 3 Tbsp. salt2Salt, to taste. salt, divided1 tsp(250 g) fresh mushrooms (straw, king oyster, or shiitake), stems trimmed and sliced9 ounces(454 g) dried flat rice noodles or 2¼ pounds fresh pho noodles16 ounces(56 g) sawtooth herb, chopped2 ounces(454 g) mung bean sprouts, blanched1 pound
8
In a separate large bowl, combine the mushrooms and season with the remaining ½ teaspoon salt, ½ tablespoon granulated sugar, 1 teaspoon stock powder, ½ teaspoon five-spice powder, and 1 tablespoon soy sauce.
(50 g) rock sugar2 ouncesto 3 Tbsp. salt2Salt, to taste. salt, divided1 tsp(250 g) fresh mushrooms (straw, king oyster, or shiitake), stems trimmed and sliced9 ounces(454 g) dried flat rice noodles or 2¼ pounds fresh pho noodles16 ounces(56 g) sawtooth herb, chopped2 ounces(454 g) mung bean sprouts, blanched1 pound
9
Heat 1 tablespoon of the vegetable oil in a large skillet over medium-low heat. When hot, add half of the minced leek, and cook and stir until fragrant (about ⏱️ 1 minute). Add the tofu–bean curd mixture and cook and stir until seasonings are well absorbed (about ⏱️ 3 minutes). Transfer to a clean bowl.
10
Return skillet to medium-low heat and add remaining 1 tablespoon vegetable oil. Add remaining leek and cook and stir until fragrant (about ⏱️ 1 minute). Add mushroom mixture and cook and stir until soft and seasonings are well absorbed (about ⏱️ 3 minutes). Transfer to a separate clean bowl.
11
For serving
12
Follow the instructions on the package to cook the dried noodles.
13
Fill each serving bowl about one-third with noodles, add tofu and mushroom toppings, top with sawtooth herb, and then ladle the hot broth over the top.
14
Serve with a platter of fresh herbs, blanched mung bean sprouts, lime wedges, and sliced chili peppers, along with sriracha (if using) and hoisin sauce (if using).
(50 g) rock sugar2 ounces(250 g) fresh mushrooms (straw, king oyster, or shiitake), stems trimmed and sliced9 ounces(454 g) dried flat rice noodles or 2¼ pounds fresh pho noodles16 ounces(56 g) sawtooth herb, chopped2 ounces(454 g) mung bean sprouts, blanched1 poundlime, cut into wedges1
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