Vegetable Pho
Vegetable Pho
A fragrant Vietnamese noodle soup with a warmly spiced vegetable broth, silky rice noodles, and crispy tofu, topped with fresh herbs, bean sprouts, and lime. Served with hoisin sauce and sriracha on the side for dipping and stirring in.
Ingredients
Method
- Char the onion and ginger halves under a broiler or directly over a gas flame for 4-5 minutes, turning occasionally, until blackened in spots. Rinse off any loose char.
- In a dry pot over medium heat, toast the cinnamon sticks, star anise, cloves, and coriander seeds for 1-2 minutes until fragrant.
- Add the vegetable broth, charred onion, and ginger to the pot. Bring to a boil, then reduce heat and simmer uncovered for 30-40 minutes to let the flavors infuse.
- Strain the broth through a fine mesh sieve, discarding the solids. Return the broth to the pot and stir in the soy sauce and brown sugar. Season with salt to taste and keep warm.
- Meanwhile, cook the rice noodles according to package instructions. Drain and divide among serving bowls.
- Top the noodles with the pan-fried tofu and bean sprouts. Ladle the hot broth over the top.
- Garnish with sliced jalapeno, fresh basil, and cilantro. Serve immediately with lime wedges, hoisin sauce, and sriracha on the side.
