Vegan Pho
January 24, 2019 | Uncategorized | No Comments
Pho is perfect for a rainy day, I absolutely love the fragrant and amazing spices in this. Paired with a fresh ginger broth Pho is very nourishing to the body any time of the year. You may alter the amount of ginger, salt and spices to your individual taste, this is a guide, I believe the best cooking is done when we allow our individual creativity and taste to shine through.
Vegan Pho
Yummy Vietnamese soup made with warm spices and rice noodles.
Ingredients
- 7 cups filtered water
- 1 celery stalk
- 2 carrots
- 1 bunch spinach or kale
- 2-3 Tablespoons sea salt
- 2 teaspoons black pepper
- 5 Tablespoons Fresh ginger chopped I use a lot of ginger please make to your own taste
- 2 Tablespoons cinnamon (ground) you can also add the sticks to the broth if you choose
- 1 Tablespoon anise seeds
- 1 onion chopped
- 1 clove garlic
- 2 bunches mini pakcoy (bokchoy)
- thin rice noodles
- 1 1/2 cups bean sprouts
- 1/2 cup cilantro loosely chopped
- 1 cup thai basil
- 4 tablespoons green onion chopped
- 2-3 fresh limes
- 1/3 cup fresh mint leaves
- 1 Tablespoon coriander seeds
- 2 red chili
Instructions
vegetable broth
- Boil at least 6-7 cups filtered water (you can add more later if needed) add 3 tablespoons chopped ginger, salt , pepper, onion, garlic, carrot, celery, kale or any other vegetables you choose. I like to add the spinach or kale towards the end as it takes less time to cook. Boil the broth for at least 30 min adding more salt or water as needed. Discard the vegetables and return the broth to the pot.
- While the broth is simmering you can start cooking the rice noodles and prep the other ingredients. After noodles are cooked strain and set aside.
- In a toaster oven, place the remaining, ginger,garlic and 1/4 of an onion chopped onto a baking sheet, broil until lightly browned. Heat a small skillet and add a few tablespoons of oil or ghee, add the anise seeds, coriander seeds, and cinnamon powder. After a few seconds, add the broiled ginger, garlic, onion and red chili to the pan. When spices are toasted, I like to add some water immediately to the pan in order to keep the seeds from burning. This also makes it easier to pour mixture into the broth so none of the flavor is wasted. Toasting the spices takes very little time, work quickly so you do not burn the seeds. When finished transfer this mixture to the broth and continue to simmer. If you are making the vegetable broth the same day this can all be done at once so you do not have to strain the broth twice. Simmer for 20-30 min
- Strain the broth to remove seeds, ginger, and onion then return to stock pot. Add the mini pak choy (bokchoy) and simmer until cooked. Add rice noodles, basil,bean sprouts, green onion, cilantro, and mint leaves. Turn off heat and squeeze fresh limes into the soup.
- You may also prepare the basil, bean sprouts, green onion, cilantro, mint leaves, fresh lime and allow your guests to add what they choose to the pho
By agnivegan
