Vegan Vietnamese pho
Do you need a “pick me up” meal? Something that won’t break the bank or your waistline, is super healthy and incredibly tasty – Well we’ve got just the thing.
This simple Pho recipe will have you cooking it more regularly than you ever would have thought.
Dice 1 onion and add to a large saucepan. Prepare 4 cups of vegetable stock and add to saucepan. Place 1 Tbsp. coriander seeds, 1 Tbsp. fennel seeds, 6 whole cloves and 3 cardamom pods into a closed tea strainer and add to saucepan. Add 2 cinnamon sticks and finely sliced ginger. Bring to boil.
Meanwhile, pour boiling water over the rice noodles in a separate bowl and allow soaking for 10 minutes. Chop 250 g tofu into 1 cm cubes. Slice 10 button mushrooms. Slice 1 carrot finely on a diagonal. Thinly slice 5 radishes. Slice ½ red onion into half-moons. Slice 5 shallot stems diagonally. Slice 1 red chili.
When the stock is boiling, add tofu, mushrooms, carrot, ½ of the shallots, radishes, soy sauce, Hoysin sauce, 1 Tbsp. raw sugar and bring to the boil again.
To assemble dish, place some drained noodles into a bowl and ladle over some vegetable broth. Then add coriander, mint, chili, shallots and red onion. Finish with a squeeze of fresh lime and enjoy!