Vegan Pho – Vietnamese Soup
I never thought that such a simple soup, yet so aromatic and special would be sooo damn good and nutritious! I officially love Pho!
I'm pretty sure that some of you have heard of Pho! It's a traditional Vietnamese soup and one of the most famous Vietnamese dishes. Traditionally, it contains meat, but I decided to leave it aside and make it vegan😊 The veggie stock contains a special secret, which is to be seen in my video.
- 70 g flat rice noodles
- 100 g mushrooms
- 1.5 l vegetable stock
- 2 tbsp spring onion (chopped)
- 3 tbsp mungo bean sprouts
- 2 tbsp soy sauce
- 1 tbsp coriander seeds
- 1 Pcs small pak choi
- 1 Pcs lime
- 1 Pcs cinnamon stick
- 1 Pcs star anise
- 1 Pcs ginger
- 3 cloves
- 0.5 carrot
- 1 big onion
Start by charring the onion. Heat 2 tbsp oil in a pot and add the onion cut into 2 facing the pot and the ginger, cut into 2, facing the pot 2. Let them cook until they turn black and Smokey on the surface. This will take between 5-10 minutes.
After 5-10 minutes, remove the onion and ginger and leave them aside. Add the spices to the pan and toast them for a few seconds. Add the stock, the onion, the ginger and the soy sauce and boil for 10 minutes.
In the meantime, cook the rice noodles as per the package instructions. After cooking them, strain them and wash them with cold water in order to stop the booking process. Add 1 tsp oil to them so that they will not stick.
Separately, boil the mushroom, carrot and pak choi for 2 minutes in hot boiling water.
In order to assemble the soup, you need to strain the stock.
In a bowl, place the noodles, carrot, mushroom, mung bean sprouts and pak choi. Add the stock to the bowl just enough to cover everything. Garnish with spring onions and lime wedges.
Enjoy!