HOMEMADE VEGAN PHO

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Yeah that's right VEGAN Pho and mate is it delicious. 

PHO! Is there anything better than slurping up a big bowl of delicious brothy noodles? Pho is the one thing I could make anytime because its so quick and easy to make.

Full of amazing flavours from star anise, cloves, cinnamon, garlic and ginger, topped with basil, mint, cilantro, and all sorts of other goodness. A total bowl of health. This baby will make colds run away in horror. Traditionally Pho is supposed to take several hours to make, but let’s be honest, I ain’t got time for that. So I figured out a cheaters way (aka brilliant way) to make it in about 30 minutes. Not only that but you get to be all sorts of lazy and just toss everything in a pot and let it simmer (like i did for the one pictured above). I totally have time for that!

 

INGREDIENTS

  • 2L VEGETABLE STOCK (8 cups)
  • 3 CUPS WATER 
  • 1 ONION (roughly chopped) 
  • 3-4 CLOVES GARLIC, CRUSHED 
  • 3 WHOLE STAR ANISE 
  • 3 WHOLE CLOVES (the spice) 
  • 1 INCH PIECE GINGER (sliced) 
  • 1 CINNAMON STICK
  • SOY SAUCE (to taste) 
  • 1 PACK WIDE RICE NOODLES 
  • ½ CUP (140G) STORE-BOUGHT KIMCHI, TO SERVE

TOPPING

  • FRESH THAI BASIL
  • FRESH CILANTRO
  • FRESH GREEN ONIONS
  • MUNG BEAN SPROUTS
  • SAUTEED MUSHROOMS
  • SAUTEED TOFU
  • LIME WEDGES
  • HOT SAUCE
  • SOY SAUCE (to taste) 

METHOD

  1. A quarter of an onion, roughly chop the garlic, and slice the ginger into coins. 
  2. Add the broth, onion, garlic, star anise, whole cloves, ginger, and cinnamon to a large pot and bring to a simmer. Cover and let simmer for 20-30 minutes. Yes, you will have large chunks of stuff floating around, that's how it should be.
  3. In the meantime bring a big pot of water to a boil and cook your rice noodles. Follow the package directions or if there are none, cook until al dente, about 3 minutes.
  4. Drain, and rinse with cold water to stop the noodles cooking and sticking together. Chop up your toppings, and sauté the mushrooms or tofu if you are using either.