Hello everybody, it’s John, welcome to my recipe page. Today, I will show you a way to make a special dish, vegetarian pho (vietnamese noodle soup). It is one of my favorites. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.
Vegetarian Pho (Vietnamese Noodle Soup) is one of the most popular of current trending meals on earth. It’s simple, it’s quick, it tastes delicious. It’s enjoyed by millions every day. They are nice and they look fantastic. Vegetarian Pho (Vietnamese Noodle Soup) is something which I’ve loved my entire life.
To get started with this recipe, we have to first prepare a few ingredients. You can have vegetarian pho (vietnamese noodle soup) using 22 ingredients and 9 steps. Here is how you can achieve it.
The ingredients needed to make Vegetarian Pho (Vietnamese Noodle Soup):
- Prepare 3-4 cinnamon sticks, broken up
- Prepare 1 star anise
- Take 2 tbsp coriander seeds
- Get 4-5 cloves
- Prepare 1 large onion, peeled and chopped
- Prepare 2 inch piece ginger, finely chopped
- Get 1 large carrot, peeled and cubed
- Prepare 1/2-3/4 cup sliced shitake mushrooms (or button mushrooms)
- Get 2-3 green chilies/jalapenos slit (according to your taste)
- Make ready 8 cups water (or half vegetable broth and half water)
- Make ready 2 tsp soy sauce
- Take 1 cup rice noodles (or any other noodles your prefer)
- Get 2 tbsp oil
- Prepare to taste Salt
- Take For garnishing or topping:
- Prepare as needed Mung bean sprouts
- Make ready 5-6 baby spinach leaves
- Make ready 1 Chopped green onions or scallions
- Prepare as needed Chopped coriander Leaves
- Make ready as needed Lemon or lime wedges
- Make ready to taste Hot chilli sauce (Sriracha or any chilli garlic sauce)
- Prepare as needed Chopped jalapenos
Instructions to make Vegetarian Pho (Vietnamese Noodle Soup):
- In a large saucepan, dry roast coriander seeds, cloves, star anise and cinnamon sticks on medium heat until lightly toasted; do not char or burn.
- In another large deep pot, heat 2 to 3 tbsp of oil and once hot, stir in chopped onions and ginger. Char on medium high heat until lightly browned.
- Add the toasted spices, carrots and fry again for a few seconds.
- Stir in sliced shiitake mushrooms (or button mushrooms if using) and saute for a few seconds on high.
- Add water (or a mix of broth and water) and bring to a boil. Add soy sauce, green chilies, salt to taste, mix and simmer covered for about 30 minutes for all the flavors to blend.
- Meanwhile, prepare all the toppings or garnishes, along with cooking the noodles according to package directions. Keep aside. - After 30 minutes, strain the whole mixture using a strainer or colander and keep the broth hot and ready. Taste and add salt if needed. I have added the carrots back into the strained broth for texture and extra fiber!
- Divide the broth into large soup bowls, add toppings of your choice; noodles, spinach, green onions, cilantro, sprouts etc. and serve with a spoon and chopsticks! A squeeze of lime or lemon juice and heavenly vegetarian pho from the land of Vietnam is ready to be enjoyed in your own home! #Soup.
- If needed, you can stir in chilli sauce according to your taste for extra heat and spice; just a little in each bowl! This is totally optional. - Enjoy!!
- Other additional toppings are tofu or paneer (Indian cottage cheese), sprigs of fresh mint, etc. - Store extra broth in the refrigerator and enjoy fresh soup with toppings anytime. #Wintersoup.
So that is going to wrap it up for this exceptional food vegetarian pho (vietnamese noodle soup) recipe. Thanks so much for reading. I am sure you will make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
