Vegan Vietnamese Noodle Soup (Pho)
Try my recipe for Easy Vegan Vietnamese Pho Noodle Soup! You
just need a couple of ingredients and a bit of time to make this vegan version
of authentic Vietnamese Pho!
Course Soup
Cuisine Asia, vietnam
Prep Time 10 minutes
Cook Time 2 hours
Total Time 2 hours 10 minutes
Servings 2 servings
Calories 350 kcal
Author Kiki Johnson
Ingredients
·
2 whole cloves
·
2 whole star anise
·
1 cinnamon stick
·
1 cardamom pod
·
1 onion, big
·
30 g ginger
·
1 stalk lemongrass
·
2 l vegetable
broth low sodium
add - ins
·
1 lime
·
1/2 bunch fresh cilantro
·
1 carrot
·
150 g rice noodles
·
100 g enoki mushrooms
·
100 g bean sprouts
Instructions
1.
Add cloves, anise, cinnamon and
cardamom to a pan and heat the spices on medium high a couple of minutes until
they start to smoke. Take off heat and set spices aside in a little bowl.
2.
Peel the onion and slice it coarsely.
Chop the ginger and cut the lemongrass into 4 cm pieces. Smash the
lemongrass with the blunt side of a heavy knife to bruise and release the aroma
and oils
3.
In a medium pot, heat 1 tbsp oil on
medium heat and add onion slices and ginger. Fry for about 5 minutes until
browned, stirring once in a while. Add lemongrass and let fry for another
minute.
4.
Add whole spices and broth, turn up
the heat and let everything come to a boil. Reduce the heat and let simmer for
about 2 hours on low heat.
5.
Cut the lime into quarters. Chop the
cilantro and julienne the carrot. Bring water to a boil in a medium pot and add
the noodles. Turn off the heat and let noodles simmer in the water until al
dente. Wash and trim the enoki mushrooms. Put all ingredients into separate
little bowls.
6.
Pass soup through a sieve and
discard onion, ginger, spices and lemongrass. Reheat broth and season with salt
and sugar to taste. Add more water, if you find it too strong in flavour.
7.
Bring broth to the table in the pot
and let everyone assemble their own individual soup bowls. Squeeze some
lime juice on top for a fresh citrus note. Enjoy!
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