Pho (vegan)

Ingredients

Soup Stock

• 2 apples, cut into quarters and pitted

• 1 large carrot, cut into halves

• 2 glutinous corn, cut into three parts (optional) I love glutinous corn in my soup. The kernels absorb the soup flavors and taste so delicious

• 1 large leek

• 1/2 of medium daikon

• Shitaki mushroom broth*

  Shitaki mushroom broth: 15 dried shitaki mushrooms soaked in 4 cups of water for 15 minutes. Squeeze out excess liquid. Use the broth for the soup stock and reconstituted mushrooms for the toppings.

Toppings

You have a lot of freedom here. You can use whatever toppings you like. Here is what I like to use.

• shitaki mushrooms, chopped

• steamed wheat gluten, ripped into pieces

Another purchase from 99 ranch. I believe this was less than 2 dollars. So cheap!

• fresh bean curd sheets (fu-piann), sliced into thin sheets

I bought this package of bean curd sheets from 99 ranch market. It was $3.60.

• leeks (white part only, minced)

• 10 garlic cloves, minced

• 2 tbsp sesame oil

• 1 tsp of salt

• 1 tsp cane sugar

•  a pinch of white pepper

• 1 tsp all spice powder

• 1 tbsp of soy sauce (tamari or coconut amino acids work too)

• 1/2 tsp of paprika

Aromatics

These ingredients will be roasted over a hot frying pan to bring out the essential oils from the seeds. The infused aromatics will create that rich authentic pho broth

• 1-2 whole black cardamom seed pods
• 1 tbsp fennel seeds
• 3-5 star anise pods
• 2-3 sticks of cinnamon
• 1-2 cassia bark (optional) (this is a Chinese cinnamon)
• 1/2 tbsp cloves
• 1 tbsp of coriander
• 2 inches of ginger, cut into thin slices
• 2 onions, cut into halves

Top left plate: (Starting from the left) Cassia Bark, Cinnamon sticks, Rock Sugar, a whole Cardamom pod, Star Anise Seeds. Top right small plate: Coriander Seeds. Middle right small plate: Fennel Seeds. Bottom small plate: Cloves

taste

• 1 tbsp salt
• 2 tbsp mushroom powder or to taste (if you dont have mushroom powder, you can use vegetable bouillon)
• 1 half dollar size rock sugar

You can find this rock sugar in any Asian market. I found this at 99 ranch for 2 dollars.

Noodles

Dried package of rice pho noodles, soaked in water for at least 30 minutes

Rice noodles can be found in any Asian market. I found this at the 99 ranch. For 2 dollars.

Plating:

• cilantro
• mung bean sprouts, blanched (or microwaved for 10 seconds)
• jalapenos, cut into thin slices
• thai chili peppers, cut into thin slices
• onions, cut into thin slices

Condiments

• siracha
• vegetarian hoisin sauce

Steps

Soup stock

1. If you have already soaked the dried shitaki mushrooms in water for 15 minutes, drain the mushrooms over the pot that you will be using for your broth. (Make sure you are using a large pot that can fit a gallon) Squeeze out the excess water from the mushrooms inside the pot. This will be the start of your base. Set aside the mushrooms. We will be using them later for the toppings. 

aromatics

2. This step is crucial to get that authentic pho flavor in your soup. Place the onion and ginger on a heated pan. Roast all of the aromatics but LEAVE OUT the cinnamon. I like to roast my aromatic spices and seeds in a metal sieve to easily keep them together. If you do not have a metal sieve, you can roast directly on the pan. Gently shake the pan so the seeds do not burn. Once the aromatics become fragrant, turn off the heat. 

3. Pour the seeds into a tea bag and add cinnamon sticks. If you do not have a tea bag, you can also wrap it in a cheesecloth then drop it into the pot. Place the ginger and onions directly into the pot.

4. Let's return our attention to the rest of the vegetables for the stock. Wash the leeks. Be sure to rinse off the dirt inside the leeks. Chop the white parts of the leeks and place them in a bowl to be used for the toppings later. Roughly chop the rest of the leeks and the rest of the vegetables for the stock. 

Leeks minced for stir fry toppings

The green part of the leeks roughly chopped for the stock

These vegetables will be used for the stock. 

5. Carefully drop the vegetables into the pot. Then add about 8 cups of water. Add the glutinous corn. (optional) Cover the lid and let it boil for 30 minutes.

Toppings

6. In a bowl, add the minced white parts of the leeks, chopped reconstituted shitaki mushrooms, wheat gluten, bean curd sheets, salt, garlic, sugar, soy sauce, sesame oil, all spice powder, and paprika. Toss until well mixed.

7. Heat a pan and add cooking oil. Add the toppings and stir fry on medium heat for 5 minutes. Turn off heat and set aside. 

taste

8. The soup stock should have color by now. Add the rock sugar, salt, and mushroom powder. Then do a taste test. Does it need more salt, mushroom powder, pepper...? If so, add it. 

plating

9. On a plate, add cilantro, thinly sliced onions, jalapenos, and mungbean sprouts (you can blanch these or microwave it in the oven for 10 seconds). Feel free to add other herbs such as mint and basil. 

noodles

10. In a pot, bring water to a boil. Drain the soaking noodles and boil it for 2-3 minutes or as directed by the package. Drain and quickly rinse the noodles in cold water to stop the cooking process. Place the drained noodles in a serving bowl.

11. Ladle the clear broth over the noodles. If you had corn in your soup stock, carefully place it into the bowl. Add the toppings, herbs, and condiments. Serve immediately. Enjoy!