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My Vegan Pho Recipe.

Wed, 25 Nov 2009 20:45:00 -0600

Vegan Pho? Can it be?

Traditionally, Pho is beef noodle soup. The rich broth is boiled for hours and hours, containing lots of vegetables, beef and bones. Since I can’t eat meat any longer, I had to find a way to simulate the richness of the meats and the savory broth.

I found two recipes and tried each separately. Then, I combined them both, and the miracle came to light. So, without further adieu, here’s a vegan pho that yields a hearty broth and a delicious “meat” base.

For the broth:

The leaves (green tops) of 1 Leek or 5-6 Green Onions
1 yellow onion with skin, chopped into quarters
1 Shallot with skin, halved
4 Garlic Cloves, halved
1 inch of fresh ginger, sliced into medallions
5 star anise pods
2 three-inch Cinnamon Sticks, whole
4 Whole Cloves
1 Bay Leaf (optional)
32 oz. (1 Box) of vegetarian Vegetable Stock (Kitchen Basics brand is the best I’ve tried)
8 cups of Water
Soy sauce (to taste)
1 tbsp. Sugar

For the “Meat”:

1-2 Tbsp. Vegetable Oil (Canola)
The bottom part (White/light green) of 1 leek or 5-6 Green Onions
8 oz. Fresh Shiitake (preferably) Mushrooms, sliced
One 10 oz. can of Vegetarian Mock Duck (check Asian markets)
1-2 tbsp. Po Lo Ku brand Mushroom Seasoning or to taste(also check Asian markets)
Soy Sauce (To Taste)
Black Pepper (Optional)

Additional ingredients:

Fresh Basil
Fresh Cilantro
Mung Bean Sprouts (the thick, white bean sprouts)
One lime or lemon
Hoisin Sauce
“Rooster” Sauce
1 Package of Rice Stick Noodles (Banh Pho Tuo)

Tools you will need:

Three 4-Quart or larger stock pots (one for cooking broth, one to strain, one for noodles)
One 1 or 2-quart Saute Pan (for meat)
Cheesecloth or a cone-type strainer (for the vegetable broth)

Let’s make the broth!

Clean thoroughly and slice your vegetables as indicated above. Place one of your stock pots over a medium-high heat. Add the Star Anise pods, the Cinnamon sticks, the Cloves, Bay Leaf, the leek or green onion leaves, the garlic, shallot, quartered onion, and ginger into the pot. Stir these as they cook together, allowing the seasonings and vegetables to dry roast just until the vegetables begin to char slightly (4-5 mins max).

Pour your prepared or boxed 32 oz. of vegetarian vegetable stock into the pot and turn the heat to high along with the 8 cups of plain water. Bring the mixture to a rapid boil and allow to boil for 8 minutes on full heat. Reduce the heat to medium and continue to simmer uncovered for 45 minutes or until the onion & ginger appear to be soft and translucent. At this point, you can begin working on the “meat” mixture, then return to this part after 45 minutes have passed.

After 45 minutes, remove the leeks using tongs or a slotted poon. Add the soy sauce and sugar and allow to cook for 15 more minutes.

When the broth is finished, remove from heat & allow it to strain into a clean stock pot by pouring through cheesecloth or a strainer cone. Discard the stock vegetables. You should be left with a dark brown broth that is very flavorful.

Let’s make the “meat”!

While the broth is simmering, heat your saute pan with your oil over a medium heat. Slice the white part of the leek or green onion into medallions. Clean and slice your shiitake mushrooms.

Open your can of vegetarian mock duck, remove the large pieces from inside, saving half of the juice from the can. Slice the large pieces into smaller, bite-sized pieces to your own liking.

Begin by sauteing the sliced leeks over that medium heat just until the leeks begin to turn a golden brown. Immediately add your sliced mushrooms and your mock duck to the pan, along with the previously-reserved juice from the can of mock duck. Saute over a medium heat for 8-10 minutes. Add the mushroom seasoning, soy sauce and black pepper to taste. Set aside.

Cook your rice noodles correctly.

If you’re using fresh rice noodles, you want to bring your water to a rapid boil and very gently flash cook the noodles (only for about 5 seconds) then immediately remove them from the water.

If you’re using packaged/dry rice noodles, place the noodles in a container large enough to hold the noodles & the water that you’ll cover them with. Boil enough water to completely submerse the noodles. Place the dry noodles in the container and pour the boiling water over them. *DO NOT COOK*, just pour the boiling water over & allow them to sit 20 minutes. After 20 minutes, drain and rinse noodles thoroughly.

Assembling:

Using about 2 1/2 cups of broth, 4 tbsp. of “meat mixture” and 1/4th of your noodles, add to a large bowl. Serve with fresh bean sprouts, fresh basil, fresh cilantro, a lime wedge, hoisin sauce & “rooster sauce” (spicy) to taste. Your yields may vary slightly, but this serves 4-6 very healthy portions of vegan pho effectively.

How did you do with making this recipe? Let me know.