Hello everybody, hope you are having an amazing day today. Today, I’m gonna show you how to make a special dish, vegetarian pho. It is one of my favorites food recipes. For mine, I am going to make it a bit unique. This will be really delicious.
Vegetarian Pho is one of the most popular of recent trending foods in the world. It’s appreciated by millions daily. It’s easy, it is quick, it tastes delicious. Vegetarian Pho is something which I’ve loved my entire life. They’re fine and they look wonderful.
To get started with this particular recipe, we have to prepare a few ingredients. You can cook vegetarian pho using 25 ingredients and 14 steps. Here is how you can achieve that.
The ingredients needed to make Vegetarian Pho:
- Make ready Broth
- Make ready 2 Cups Vegetable Broth
- Prepare 2-3 Cups Water
- Make ready 2 tablespoons Soy Sauce
- Make ready 2 Large White Onions (Quartered)
- Make ready 1 Medium Piece of Ginger (peeled, cut into chunks)
- Prepare 1 Leek
- Get 3 Large Carrots
- Take 5 Dehydrated Shitake Mushrooms
- Get 2 Stalks Lemon Grass
- Get Handful Cilantro
- Take 3 Whole Star Anise
- Prepare 2 Cinnamon Sticks
- Take 8 Whole Cloves
- Get 6 Garlic Cloves (Peeled, finely chopped)
- Prepare Toppings
- Make ready Pack Rice noodles
- Make ready Handful Bean Sprouts
- Get 2 Bunches Pak Choi
- Get 1 Jalapeno
- Make ready 2 Cloves Garlic
- Make ready Bunch Thai Basil
- Take Bunch Cilantro
- Take 1 Pack Shitake Mushrooms (any mushrooms can work)
- Make ready to taste Sriracha
Steps to make Vegetarian Pho:
- Quarter the onions and peel the ginger. Cut the ginger into large chunks
- Preheat the oven to the broiler (as hot as it can go- heat coming from the top of the oven).
- Put onions and ginger on a baking tray and put in oven for 5 minutes or so (keep any eye on this- the idea is to have the onions and ginger char slightly). Take out of the oven and set aside.
- Heat a stock pot on medium heat, and put the spices in the pot. Let the spices toast for about 2 minute. They will start to smell!
- While toasting the spices, cut the carrots and leek into 1 inch chunks. Crush the lemon grass (this brings out of the flavour), and cut in half lengthwise.
- Proceed to add all the vegetables: onions, ginger, garlic, carrots, leeks, dehydrated Shitake mushrooms, lemon grass. Add the vegetable stock, soy sauce, then fill the pot with water (about two inches away from the top)
- Stir and bring to a boil.
- Once at a boil, turn down the heat to a low simmer, and leave to simmer for at least 3 hours. You can put the lid on for this. The more you leave to simmer, the more flavour it will have! All day is ideal.
- About 30 minutes before you’re ready to serve, prepare the toppings.
- Bring a pot of water to a boil. Add your noodles and cook and packaging instructs. Drain and put aside.
- Cut fresh shitake mushrooms in half. Cut the bottoms off of the pak choi.
- Heat a frying pan on medium heat with a little oil, and toss the garlic in. Leave for about 2 minutes, and then add mushrooms and pak choi.
- Stirring frequently, let the mushrooms and pak choi cook until slightly soft.
- Pour the broth through a sieve or strainer in your serving bowl. Put noodles in the broth. Top with mushroom and pak choi mixture. Top with some cilantro and Thai basil, and a handful of bean sprouts. If you like it spicy, chop jalapeño and place on top with a squirt of sriracha!
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