Vegan Pho

60 mins
Serves 1
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Directions

  1. 1Prepare the broth ingredients: char broil onions, ginger leeks, and combine with kosher salt, mushroom powder, cilantro stems, Fuji apples, Asian pears, chiote, jicama, opah squash, cabbage, napa cabbage, corn, and mushrooms.
  2. 2Cut firm tofu into 2-inch pieces and deep fry them.
  3. 3Rehydrate tofu skin, squeeze out all water, and then deep fry them.
  4. 4Fry an assortment of oyster mushrooms with shallots and season with five spice powder, salt, black pepper, and sugar.
  5. 5Add fried tofu and season it the exact same way as the mushrooms.
  6. 6Once the broth is done, strain it.
  7. 7Add the fried tofu and mushrooms to the clean broth.
  8. 8Add daikon and carrots to the broth.
  9. 9Add the pho tea bag and pho spices to the broth.
  10. 10Add a Tangerine peel and vegan fish to the broth.
  11. 11Let the pho simmer for another hour.
  12. 12Top with chopped cilantro, green onions, and broken pieces of fried bean curd as garnish.

Ingredients

  • char broiled onions
  • char broiled ginger leeks
  • kosher salt
  • mushroom powder
  • cilantro stems
  • Fuji apples
  • Asian pears
  • chiote
  • jicama
  • opah squash
  • cabbage
  • napa cabbage
  • corn
  • mushrooms
  • firm tofu
  • tofu skin
  • oyster mushrooms
  • shallots
  • five spice powder
  • Black pepper
  • sugar
  • daikon
  • carrots
  • pho tea bag
  • pho spices
  • Tangerine peel
  • vegan fish
  • chopped cilantro
  • green onions
  • fried bean curd

Equipment

deep fryer

Tips

  • Use mushrooms instead of fake vegan meat to avoid processed ingredients.
  • Break fried bean curd into small pieces for garnish and extra texture.
  • Simmer the broth for an additional hour after adding ingredients.