Pho Vegetarian
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 25 mins |
| Total Time | 45 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
For the broth:
- 1 small onion (s), unpeeled, quartered
- 2 shallot (s), unpeeled, halved
- 8 cloves garlic, unpeeled, halved
- 2 sticks cinnamon
- 1 piece (s) ginger, roughly cut (approx. 3 - 4 cm)
- 2 star anise
- 4 carnation (s)
- 2 liters vegetable stock
- 3 tablespoon soy sauce
- salt
For the soup:
- 400 g noodles (rice noodles)
- Water, boiling
- 200 g tofu, cut into cubes
- 6 spring onion (s), finely chopped (white and green parts)
- 1 cup bean sprouts, fresh
- 1 cup Chinese cabbage, cut into strips
- 1 lime (s), quartered
- 1 handful basil
- Sauce (Hoisin Sauce)
- Chili Sauce (Sriracha)
Print Recipe
Pin Recipe Instructions
- For the broth, heat a large saucepan without fat over medium heat. Add onion, shallots, garlic, ginger, cinnamon sticks, star anise and cloves and roast until the ingredients are lightly seared. Add the vegetable stock and soy sauce and bring to the boil. Cover and simmer over medium heat for 25 minutes.
- Then pour through a sieve into a clean saucepan and only use the broth. Season the broth with salt if necessary.
- While the broth is cooking, prepare the rice noodles. Put these in a large bowl, cover with boiling water and let steep for 20 minutes (or prepare as indicated on the pasta package). Then drain in a sieve.
- Add the tofu to the broth until it is warmed through. Fill the rice noodles into 4 - 6 bowls. Lift the tofu out of the broth and distribute evenly between the bowls. Spread the bean sprouts, Chinese cabbage, lime and spring onions on the bowls.
- Add a teaspoon each of hoisin sauce and a little chili sauce. Then fill the bowls with the broth. Ingredients and amounts can be varied according to taste.
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