Directions
- 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.
- 2Cut firm tofu into 2-inch pieces and deep fry them.
- 3Rehydrate tofu skin, squeeze out all water, and then deep fry them.
- 4Fry an assortment of oyster mushrooms with shallots and season with five spice powder, salt, black pepper, and sugar.
- 5Add fried tofu and season it the exact same way as the mushrooms.
- 6Once the broth is done, strain it.
- 7Add the fried tofu and mushrooms to the clean broth.
- 8Add daikon and carrots to the broth.
- 9Add the pho tea bag and pho spices to the broth.
- 10Add a Tangerine peel and vegan fish to the broth.
- 11Let the pho simmer for another hour.
- 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.
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