Name: BEST Vegan Pho
Cook time: 1 h
Total time: 1 h
Yield: 6
Ingredients: 5 star anise; 1 1/2 tbsp coriander seeds; 1 tbsp fennel seeds; 2 Saigon cinnamon sticks or regular cinnamon sticks; 1 tsp whole cloves; 1/2 tsp ground cardamon or 1 to 2 whole black cardamom; 1 large onion (approximately 1 lb), peeled and cut in half; 1 large ginger (approximately 2 oz), cut into half; 6 green onion roots, optional; 1 lb Korean radish or carrot, cut into large chunks; 1 lb green cabbage; 3 to 5 cilantro roots or cilantro stems; 16 cups of cold water; 2 tbsp mushroom soy sauce or regular soy sauce; 3 tbsp yondu, vegetable fermented sauce, or fish sauce substitute; 2 tsp sugar; 2 to 3 tsp salt; 1 lb fried tofu or extra firm tofu, sliced; 12 oz beech, oyster, or/and shiitake mushrooms, sliced; Thin rice noodles; Beansprouts; Lemon, lime or calamansi; Sliced serrano or jalapeno; Thai basil; Chopped cilantro; Chopped green onion; Sliced red onion; Sriracha; Hoisin sauce; Chili oil

Ingredients

Units Scale

For the Spices

5 star anise
1 1/2 tbsp coriander seeds
1 tbsp fennel seeds
2 Saigon cinnamon sticks or regular cinnamon sticks
1 tsp whole cloves
1/2 tsp ground cardamon or 1 to 2 whole black cardamom

For the Broth

1 large onion (approximately 1 lb), peeled and cut in half
1 large ginger (approximately 2 oz), cut into half
6 green onion roots, optional
1 lb Korean radish or carrot, cut into large chunks
1 lb green cabbage
3 to 5 cilantro roots or cilantro stems
16 cups of cold water
2 tbsp mushroom soy sauce or regular soy sauce
3 tbsp yondu, vegetable fermented sauce, or fish sauce substitute
2 tsp sugar
2 to 3 tsp salt
1 lb fried tofu or extra firm tofu, sliced
12 oz beech, oyster, or/and shiitake mushrooms, sliced

To Make a Bowl & Serve

Thin rice noodles
Beansprouts
Lemon, lime or calamansi
Sliced serrano or jalapeno
Thai basil
Chopped cilantro
Chopped green onion
Sliced red onion
Sriracha
Hoisin sauce
Chili oil

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Instructions

Toast all spices in a dry skillet over medium-high heat to release their aroma, about 2 to 3 minutes. Remove from skillet and set aside.
In the same skillet, place onion and ginger. Roast them over high heat, until their surfaces are blackened, charred, and oozing their juice, about 8 to 10 minutes. Remove from heat, and set aside.
In a large pot, add toasted spices (I recommend using a teabag if you have one), roasted onion, and ginger. Also add green onion roots radish, cabbage, and cilantro root, and pour cold water. Cover, bring it to a boil over high heat then reduce heat to medium and simmer for 1 hour.
Meanwhile, cook your rice noodles by following the directions of the package you’re using. When rice noodles are cooked, strain, rinse under room temp water, and let them air dry for 20 to 30 minutes.
On a small plate, arrange beansprouts, lime, sliced chili, and Thai basil to serve with pho.
When broth is ready, remove all solid ingredients from the broth and season with mushroom soy sauce, Yondu, sugar, and salt. Add fried tofu and mushrooms to the broth. Bring it to boil over medium-high heat to cook mushrooms and tofu then remove from heat.
Let’s assemble! In a bowl, add cooked rice noodles, and sprinkle with some chopped cilantro, green onion, and sliced red onion. Then pour broth with tofu and mushrooms. Serve with sriracha, hoisin sauce, chili oil, and a veggie plate. Enjoy!

Cook Time: 1 hour