You can easily make vegetarian pho at home.There are 4 main components to prepare.It's possible to use whatever you like.Once everything is ready, divide the noodles into bowls, add topping, and ladle the soup over them.It's a good idea to serve hot with a plate of food on the side.
Step 1: The onion and ginger can be char or blackened.
Take 1-2 pieces of onion and ginger and hold them over an open flame.Pick up a few more pieces with your tongs after placing the charred pieces on a plate.Continue until you have charred the onion and ginger.To broil, place the onion and ginger in a shallow pan and slide the pan under the broiler.broil for another 5 minutes, then flip the pieces with tongs.The ginger should be blackened on both sides.
Step 2: The spices should be dry roasted in a large pot.
Put the cinnamon, star anise, cloves, and coriander in your pot and place it on the stove.The burner should be turned on medium-low.Continue roasting until the spices smell great.As they dry-roast, stir the spices constantly.The pot should have a lid.Make sure it is large enough to hold 4 cups of soup.
Step 3: The stock, sauce, and vegetables should be put in the pot.
The spices will stop dry roasting if the vegetable stock is put in first.You can add your sauce, carrots, and charred onion and ginger to the pot.Stir with care.
Step 4: The soup should be brought to a boil over medium heat.
The heat needs to be turned up to medium.Don't put a lid on the pot.When the liquid starts to boil, let the vegetable stock heat up.You don't need to stir at this time.
Step 5: For 30 minutes, reduce the heat, cover, and boil the soup.
The heat should be turned down once the soup is boiling.The pot should have a lid on it.The noodles should be prepared while the soup is simmering.
Step 6: Take the vegetables and spices out of the soup.
After simmering for 30 minutes, use a handheld fine-mesh strainer.All vegetable pieces and large spices should be removed.Alternatively, you can place a large bowl under a larger strainer.The pot needs to be transferred back into it.
Step 7: The pho will be ready to serve if the lid is replaced.
After you replace the lid on the pot, you can turn off the burner and wait for the rest of the pho to cook.You can keep the pot at the lowest heat possible until you are ready to serve the pho.
Step 8: The noodles should be placed in a large bowl.
Take the rice noodles out of their packaging.Put the noodles in a bowl large enough to hold them and enough water to completely cover them.After soaking in the water, the noodles will plump up a bit.Add hot water by using a heat-safe bowl.
Step 9: Bring water to a boil in a kettle or separate pot.
Put the pot over medium heat by adding water to it.Make sure to use enough water to fully cover the noodles once you pour the water in.It is better to heat up too much water rather than too little.
Step 10: The noodles have hot water over them.
The water should be removed from the heat before it begins to boil.The burner needs to be turned off.The hot water should be poured into the bowl with the noodles.The noodles should be in the water.
Step 11: The noodles should be in the hot water for 20 to 30 minutes.
The noodles should be in the bowl by the time you stir them.They may stick together in clumps.Take the noodles out of the bowl and let them soak for a bit.
Step 12: The noodles should be strained.
Put a large strainer in your sink and pour a bowl of noodles in it.Let the noodles sit in the strainer and drain while you prepare the topping.
Step 13: Tofu can be sliced into 1-inch cubes.
Tofu is in the packaging.You can use as little or as much as you want.You can use this recipe to make 2 serving of pho and 1 cup of tofu.If you like, you can cube more or less than that.Tofu that is extra-firm works well.If you prefer, you can use bean curd skin or seitan.
Step 14: It's a good idea to bake.
You can bake the cubes for 15 minutes, flip them and bake them again.If you prefer, you can fry the cubes.Fry the cubes in batches in a wok of vegetable oil until they are golden brown.Tofu can be baked or fried without adding seasoning.
Step 15: You should slice your mushrooms.
If you have to wash your mushrooms, lightly rinse them with water.Cut the mushrooms into small pieces.The amount of mushrooms and how thin they are up to you!The most traditional choices are porcini and shiitake mushrooms.
Step 16: Blanch
You don't have to prepare a lot of vegetables, just choose 2 or 3.Baby carrots, broccoli, napa cabbage, and bok choy are some of the traditional choices.You can lightly steam or blanche your vegetables.You have to prepare the amount that you want.Some people like to keep veggies to a minimum so the pho's flavor can take center stage, while others prefer to have a lot of pho.
Step 17: Pick 3 or 4 vegetables.
Thinly sliced onion, chopped scallions, bean sprout, and sliced chile peppers are all popular.Just make sure there is enough for 2 people, you can prepare as much as you want.Transfer the chopped veggies to a bowl and set them aside.It is better to prepare more vegetables than it is to have too few.You can use the leftovers in salads and sandwiches for a few days.
Step 18: Pick up a few of your chosen herbs.
There are two traditional choices for pho.A few of the herbs should be washed off.If you prefer smaller leaves, you can chop them up.
Step 19: Vegetables and herbs are placed on a large plate.
Guests can pick and choose what to use if the veggies and herbs are separated.On a large plate or serving dish, arrange all of the garnishes attractively.
Step 20: It's possible to choose a spicy sauce with your pho.
Pho is very popular and you don't have to serve it with a spicy sauce.Traditional options include Hoisin sauce and Sriracha.You can either leave the sauce in the bottles or ladle it into small bowls and include a spoon for guests to use.To make sure the Hoisin sauce is vegetarian, be sure to check the ingredients.Some brands are not.
Step 21: The noodles should be divided between 2 bowls.
Take the softened rice noodles that are still sitting in your strainer and divide them into 2 portions.Place the portions in the bowls.If you want to fill your bowls easily, go with bowls that are relatively deep.
Step 22: The noodles should be placed on top of the prep.
You can use as much as you want.It is customary to thinly layer the topping so that they cover the noodles, but it is up to you.There is a great thing about pho.
Step 23: The warm soup should be ladled into the 2 bowls.
The lid needs to be removed from the pot.You can put as much as you want in each bowl.Use less soup if you like it.If you want to savor the soup with less veggies, ladle it generously into the 2 bowls.
Step 24: The pho should be served with the plate on the side.
You can serve each bowl with a spoon or chopsticks.Guests can add whatever they want to their soup if the plate is placed on the table.If you serve Hoisin sauce or Sriracha, make sure it is accessible to your guests.You can store leftover soup in the fridge for up to 4 days.