Vegetarian Pho Recipe
Vegetarian pho is a Vietnamese national soup recipe made with rice noodles, beans, stock, and soy sauce. This easy-to-make and simple dish is packed with flavor and classic herbs, making it perfect for the winter season. The warmth and scent of spices have a calming effect on cold days. Serve this healthy and delicious soup recipe to your family and friends and enjoy.
Vegetarian Pho Ingredients
1 1/2 tablespoons soy sauce
2 pieces of anise
6 ounces rice noodles
5 cups bok choy
1 cinnamon stick
4 tablespoons shallots (small onions)
1 medium garlic clove
1 1/2 tablespoons aniseed
1 inch ginger
5 cups vegetable sprouts
1 1/2 cups beans
4 tablespoons basil
4 tablespoons coriander
4 tablespoons mint leaves
1 1/2 tablespoons coriander seeds
How to make vegetarian pho
Preheat the oven and cut the vegetables.
Preheat oven for grilling and adjust oven rack to highest position. Meanwhile, peel and halve the onion, and slice the garlic and bok choy. Cut the green beans into 1-inch pieces, and chop the basil leaves, coriander leaves, and mint leaves. Sauté the shallots (if using).
Arrange the onions, garlic, and ginger on a baking sheet and fry for about 5 minutes.
Place the onion, garlic, and ginger on a baking sheet and sauté for 5 minutes until the onion begins to brown and blacken. Then place the mixture in a large pot or casserole dish.
Fry the spices in a dry frying pan
Toast the aniseed, aniseed, coriander seeds, and cinnamon stick in a small dry skillet over medium-low heat or until fragrant.
Add to vegetable soup
Add spices to onion mixture in pot, add vegetable broth and 5 cups water. If you haven’t made the stock yet, bring the mixture to a boil, reduce heat, and simmer, partially covered, for 1 hour.
Filter and add soy sauce.
Discard the solids and strain the soup. Return the stock to the pot, add the low-sodium soy sauce and stir constantly. This time, simmer over medium to low heat.
Prepare the rice sticks
However, prepare the rice sticks according to the package instructions. Cook green beans and bok choy in a large pot of boiling salted water for 5 minutes. Drain the rice noodles and vegetables. Step 7 Divide into separate bowls, garnish and serve warm.
Divide the rice noodles and vegetables among 3 to 4 medium bowls. Pour 1 1/2 cups of broth over it, garnish with bean sprouts, and sprinkle with herbs and fried shallots (if using). additional fee.