Vegan Pho

🛒 Ingredients

• Rice Noodles (Banh Pho) 60 g · 210 kcal
• Firm Tofu 80 g · 56 kcal
• Shiitake Mushrooms 40 g · 12 kcal
• Yellow Onion 50 g · 20 kcal
• Fresh Ginger 20 g · 13 kcal
• Garlic Cloves 5 g · 7 kcal
• Star Anise Pods 1 g · 3 kcal
• Cinnamon Stick 1 g · 2 kcal
• Green Cardamom Pods 1 g · 3 kcal
• Coriander Seeds 1 g · 3 kcal
• Fennel Seeds 1 g · 3 kcal
• Tamari (Gluten-Free Soy Sauce) 15 g · 10 kcal
• Maple Syrup 10 g · 26 kcal
• Lime (wedge for serving) 10 g · 3 kcal
• Bean Sprouts 40 g · 12 kcal
• Fresh Cilantro 5 g · 1 kcal
• Fresh Thai Basil 5 g · 1 kcal
• Green Onions 5 g · 1 kcal
• Water 400 g · 0 kcal

👨‍🍳 Instructions

1. Preheat oven to 200°C (400°F). Halve the onion and ginger, then char them on a dry skillet or under the broiler until slightly softened and fragrant, about 5-7 minutes. This step is crucial for authentic pho flavor.
2. In a large pot, combine the charred onion and ginger with water, garlic, star anise, cinnamon stick, cardamom pods, coriander seeds, and fennel seeds. Bring to a boil, then reduce heat and simmer for at least 45 minutes, or up to 2 hours, to develop the broth's flavor.
3. Strain the broth through a fine-mesh sieve, discarding the solids. Return the clear broth to the pot and season with tamari and maple syrup. Adjust salt to taste.
4. Prepare the rice noodles according to package instructions, usually by soaking in hot water until tender, then draining. Slice the firm tofu and sauté or pan-fry until golden brown and slightly crispy, if desired.
5. To serve, place a portion of cooked rice noodles in a large bowl. Arrange the sautéed tofu, shiitake mushrooms, and bean sprouts over the noodles. Ladle the hot, aromatic broth generously over the ingredients.
6. Garnish with fresh cilantro, Thai basil, green onions, and a lime wedge. Serve immediately with optional chili sauce for extra spice.