• Ava Thu Nguyen

Vegan Pho Recipe

In Traditional Chinese Medicine, dietary therapy plays a key role as part of your treatment plan. Food is seen as medicine and so it is important to be more conscious of what we consume. With the cooler weather and winter approaching, it is important to support your body through these seasonal changes. Pho is a great way to ensure warmth and nourishment to the body.



Ingredients

1 large onion

8cm sized piece of ginger

4 star anise pods

1 teaspoon of whole cloves

1 cinnamon stick

¼ teaspoon of whole peppercorns

4 cups of low-sodium vegetable stock

12 cups of water

200mL vegetable stock

10g of dried porcini mushrooms

11 dried shiitake mushrooms

1 teaspoon of brown sugar

1 teaspoons of reduced sodium soy sauce

To Serve:

Mint

Thai Basil

Rice Noodles – cook as per packet instructions

Tofu

Red onion sliced

Mushrooms

Cabbage

Method


Pho Broth

  1. Soak noodles in water and allow to soak for a few hours prior to serving.

  2. Add water and vegetable stock into a pot and place on stove to boil.

  3. Once boiling add dried shiitake and porcini mushrooms and allow to simmer on medium heat.

  4. Toast star anise, whole cloves, cinnamon and peppercorns in a pan on low heat until fragrant then add to soup pot

  5. Brown onion and ginger over a naked flame then add to soup.

  6. Allow soup to simmer on stove for at least 45 minutes to allow flavours to strengthen.

  7. Add sugar to add a little bit of sweetness to balance the flavours of the soup if required.

  8. Cook noodles as per packet instructions. Poor soup over cooked noodles and garnish with basil, sliced red onion, mushrooms, cabbage etc.





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