Hey everyone, hope you’re having an incredible day today. Today, I’m gonna show you how to make a distinctive dish, vegetarian pho (vietnamese noodle soup). It is one of my favorites food recipes. This time, I will make it a little bit unique. This is gonna smell and look delicious.
Vegetarian Pho (Vietnamese Noodle Soup) is one of the most favored of recent trending meals in the world. It’s easy, it’s quick, it tastes yummy. It is enjoyed by millions every day. They’re nice and they look fantastic. Vegetarian Pho (Vietnamese Noodle Soup) is something that I’ve loved my entire life.
To begin with this recipe, we have to first prepare a few ingredients. You can have vegetarian pho (vietnamese noodle soup) using 22 ingredients and 9 steps. Here is how you can achieve that.
The ingredients needed to make Vegetarian Pho (Vietnamese Noodle Soup):
- Get 3-4 cinnamon sticks, broken up
- Take 1 star anise
- Make ready 2 tbsp coriander seeds
- Get 4-5 cloves
- Take 1 large onion, peeled and chopped
- Prepare 2 inch piece ginger, finely chopped
- Take 1 large carrot, peeled and cubed
- Prepare 1/2-3/4 cup sliced shitake mushrooms (or button mushrooms)
- Prepare 2-3 green chilies/jalapenos slit (according to your taste)
- Take 8 cups water (or half vegetable broth and half water)
- Get 2 tsp soy sauce
- Prepare 1 cup rice noodles (or any other noodles your prefer)
- Make ready 2 tbsp oil
- Prepare to taste Salt
- Prepare For garnishing or topping:
- Get as needed Mung bean sprouts
- Prepare 5-6 baby spinach leaves
- Take 1 Chopped green onions or scallions
- Get as needed Chopped coriander Leaves
- Get as needed Lemon or lime wedges
- Take to taste Hot chilli sauce (Sriracha or any chilli garlic sauce)
- Prepare as needed Chopped jalapenos
Instructions to make Vegetarian Pho (Vietnamese Noodle Soup):
- In a large saucepan, dry roast coriander seeds, cloves, star anise and cinnamon sticks on medium heat until lightly toasted; do not char or burn.
- In another large deep pot, heat 2 to 3 tbsp of oil and once hot, stir in chopped onions and ginger. Char on medium high heat until lightly browned.
- Add the toasted spices, carrots and fry again for a few seconds.
- Stir in sliced shiitake mushrooms (or button mushrooms if using) and saute for a few seconds on high.
- Add water (or a mix of broth and water) and bring to a boil. Add soy sauce, green chilies, salt to taste, mix and simmer covered for about 30 minutes for all the flavors to blend.
- Meanwhile, prepare all the toppings or garnishes, along with cooking the noodles according to package directions. Keep aside. - After 30 minutes, strain the whole mixture using a strainer or colander and keep the broth hot and ready. Taste and add salt if needed. I have added the carrots back into the strained broth for texture and extra fiber!
- Divide the broth into large soup bowls, add toppings of your choice; noodles, spinach, green onions, cilantro, sprouts etc. and serve with a spoon and chopsticks! A squeeze of lime or lemon juice and heavenly vegetarian pho from the land of Vietnam is ready to be enjoyed in your own home! #Soup.
- If needed, you can stir in chilli sauce according to your taste for extra heat and spice; just a little in each bowl! This is totally optional. - Enjoy!!
- Other additional toppings are tofu or paneer (Indian cottage cheese), sprigs of fresh mint, etc. - Store extra broth in the refrigerator and enjoy fresh soup with toppings anytime. #Wintersoup.
So that is going to wrap this up with this special food vegetarian pho (vietnamese noodle soup) recipe. Thank you very much for reading. I’m confident you can make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
