In the Kitchen

Easy Vietnamese Pho With Homemade Broth (Vegan)

Posted by Jennifer Pedraza on

The theme of my menu for our meals this week was “quick and easy”: Importantly easy to make and quick to clean up afterward. I don’t mind having long cooking sessions at times especially in the Winter when the kitchen is the coziest, warmest place in the home. I’ve been immersed in my Tarot studies lately and don’t want to be distracted from that for long. This is the perfect recipe for quick and easy without compromising in flavour.

You Will Need:

For The Broth

  • 3 Cinnamon Sticks
  • 3 -4 Whole Cloves
  • 2 Star Anise
  • 1 Large onion quartered
  • 2 garlic cloves halved
  • A chunk of ginger (about the size of your thumb) peeled and halved lengthwise
  • 4 cups of Vegetable stock
  • 4 cups of water
  • 2-3 Tablespoons Soy Sauce
  • Rice Noodles
  • 1 Tablespoon of oil (I used coconut)
  • Shiitake mushrooms thinly sliced (4)
  • Salt (if needed)

Garnish Ideas

  • Bean sprouts
  • Fresh Basil
  • Cilantro
  • Fresh mint leaves
  • Thinly sliced scallions (green onions)
  • Very thinly sliced fresh jalapeño (if you like spice)
  • Lime Wedges

INSTRUCTIONS

  • Warm a pot or Dutch oven over medium heat. Add the cinnamon sticks, cloves, and star anise and toast until fragrant, stirring occasionally for about 4 minutes. Next add the onion, ginger, vegetable stock, water and soy sauce.
  • Raise the heat to high and bring the mixture to a boil, then reduce the heat to medium/low to maintain a gentle simmer. Simmer for 30 minutes.
  • In the meantime, place the rice noodles in a large bowl and boil about 1 litre of water (I used my kettle). Pour boiling water over the noodles and let them cook in the hot water. Once cooked, strain them and set aside.
  • In a separate pan, warm the oil over medium heat until shimmering. Add the mushrooms and sprinkle with salt. Cook until the mushrooms are tender and lightly browned, about 4 to 6 minutes and set them aside.
  • Once the broth is done cooking, strain out the onions, ginger and spices (this is easiest with a small metal sieve), season it with extra soy sauce and/or salt until the flavours are to your liking.
  • Ladle the broth into bowls, add cooked noodles and mushrooms, and fresh garnishes and don’t forget the lime. Serve immediately, with chopsticks and soup spoons.

Easy right?

Join me in the kitchen at the Bell Witch Manor for easy comfort food recipes. Hit the Subscribe button to be notified of new blogs and visit my “In The Kitchen” section for all of my recipes.

Love,

Jennifer

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