(LT)2 Vegetarian Phô

Here is the Vegetarian Pho recipe that Long and I came up with. Traditional phô is cooked for hours sometimes even days, but we’ve accomplished a version that vegetarians/vegans can enjoy without the meat.

If you’ve never had pho before, give it a try! It’s not at all difficult to make. Oh, I should mention that we’ve made this exact dish for some of our friends/family members who aren’t vegetarian/vegan and they enjoyed it. Some even slurped the soup to the very last drop. haha.

Serves 2

½ a small yellow onion, chopped

1 T. of canola oil

½ cup of finely chopped mushrooms, any kind will do

8 cups of vegetable broth

3 star anise

Ginger, just cut off a small “leg” the sizes vary all the time. Cut piece in half.

½ a pound of extra firm tofu, cubed

Mushroom balls, optional

1 16 oz package of fresh pho noodles

Topping plate:

1 lime

Slices of green onions

Mint & basil sprigs

Jalapeno slices

Mung bean sprouts

¼ of a small yellow onion, thinly sliced

Serve with, black pepper, hoisin & Sriracha hot sauce

Heat oil in a large saucepan on high heat, add chopped onions and mushrooms. Stir. Cook for 3 minutes.

Add vegetable broth, star Anise and ginger. Stir

Lower the heat to medium. Let the broth cook for 3 minutes.

Add tofu cubes & mushroom balls.

Bring to a boil. While soup is coming to a boil distribute each large serving bowl with an even amount of pho noodles*. About a handful for each person, you’re not going to use the whole package. These noodles are super long, but do not cut them.

Once soup comes to a boil turn off heat, remove star anise and ginger pieces.

Ladle soup directly onto noodles in prepared bowls.*

Serve with topping plate and sauces.

Serve hot!

Note: cover the noodles in your bowl completely, so that it will not become soggy as you eat it.

*you can only do this with fresh noodles, if you’re using dry noodles, you’ll have to cook them.