Скачать или смотреть VEGAN PHO Vietnamese Noodle Soup RECIPE

We thought we'd never eat Pho again as vegans but upon stumbling on this recipe we have hope!!! Here is a recipe that is 100% plant based but still captures the depth and aroma of traditional Vietnamese Pho noodle soup! We were blown away by the taste... so try it yourself and you'll be blown away as well!

Recipe credit goes to Helen's Recipes Vietnamese Food with a few modifications
   • VEGAN PHO - PHỞ CHAY | Helen's Recipes  

The recipe we show is for 8-10 large servings of Pho. Below is the ingredient list for what we used on the show and also a more modest 3-4 servings ingredient list. *Broth can be frozen for up to 1 month so feel free to make it on a larger scale

INGREDIENTS FOR 8-10 SERVINGS

Broth
5 litres of water
2 apples quartered and cored
2 pears quartered and cored
1 stalk of leeks cut into 3 inch pieces
2 carrots cut into 1 inch pieces
1 chayote cut into 1 inch cubes
3 turnips or 1 small daikon radish cut into 1 inch cubes
Salt to taste 2 1/2 tbsp is a good start to season broth

Aroma Spices: 2 inch ginger (charred), 1 onion or 4 shallots (charred), 3 cinnamon sticks, 5 star anise, 10 cloves

Seasoned Tofu
400 gr of tofu (mixed variety cut into bite-size pieces)
100 gr of dried bean curd sticks or sheets (soaked and cut into pieces)
1 tbsp 5-spice powder
1 tsp salt or to taste
1/2 cup leeks finely chopped
2 tbsp oil

Seasoned Mushroom
500 gr mixed mushrooms sliced
1/2 cup leeks finely chopped
salt to taste
2 tbsp oil

Dried rice stick noodles soaked

INGREDIENTS FOR 3-4 SERVINGS

Broth
2 litres of water
1 apple quartered and cored
1 pear quartered and cored
1/2 stalk of leeks cut into 3 inch pieces
1 carrot cut into 1 inch pieces
1/2 chayote cut into 1 inch cubes
1 turnip or 1/2 small daikon (white radish) cut into 1 inch cubes
Salt to taste 1 tbsp is a good start to season broth

Aroma Spices: 1 inch ginger (charred), 1 small onion or 2 shallots (charred), 1 cinnamon sticks, 2 star anise, 4 cloves

Seasoned Tofu
150 gr of tofu (mixed variety cut into bite-size pieces)
40 gr of dried bean curd sticks or sheets (soaked and cut into pieces)
1 tsp 5-spice powder
1/3 tsp salt or to taste
1/4 cup leeks finely chopped
1 tbsp oil

Seasoned Mushroom
200 gr mixed mushrooms sliced
1/4 cup leeks finely chopped
salt to taste
1 tbsp oil

Dried rice stick noodles soaked

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