Vietnamese Vegetarian Recipe Pho

Did you find this post helpful, inspiring? Save THIS PIN in its blog board in Pinterest. 😉

I first met Vietnamese Pho, a popular Vietnamese dish, six years ago when I met a Vietnamese woman, Thuy, at the local Asian grocery store. She had an incredible story of how she came to the United States, fleeing the war-torn city of Saigon, Vietnam, as a child. She then attended the University of North Carolina at Chapel Hill, got married, and dedicated her life to raising her three beautiful girls. I saw her several times after that meeting the first time, but then I didn't find her for almost two years. Three and a half years ago, I heard from a friend that Thuy had stage IV stomach cancer. I called her right away, and over the course of that year, I spent a lot of time with her, talking, eating, cooking, and just being by her side. I learned that he loved to eat and cook. How ironic I thought, loving to eat and cook, but not being able to do it either, with stomach cancer. You taught me about Vietnamese food, sharing the Vietnamese spring rolls that her California friends sent her (she had lived in California before moving east coast), and introducing me to a kitchen she knew nothing about. We made a couple of trips to a Vietnamese market where she insisted that we had to arrive no later than 2 p.m. On Fridays to buy Bahn Mi, the Vietnamese sandwiches that were brought fresh, weekly from Chinatown. After eating my first Bahn Mi, I was hooked and understood why we had to get to the market early. I was curious about Vietnamese cuisine and bought my first Vietnamese cookbook, eager to learn more about this new cuisine. We leafed through the cookbook together, Thuy pointing out her favorites as a little girl in Vietnam. I tried making some of her favorite comfort foods … chicken rice porridge, boiled peanuts (she migrated to North Carolina) and pho. Here's a Vietnamese vegetarian Pho recipe that occurred to me in memory of my friend Thuy. I apologize for the long and detailed recipe, but Thuy was very particular with her food, so I wanted to make sure that my recipe met her high standards. Thuy, I want you to know that so far I have spent most of my time in this post, and I know you wouldn't want it any other way!

To make vegetarian Pho broth:

Rehydrated Shitake Mushrooms

Rehydrate dried shitake mushrooms by placing them in a bowl of hot water for about 30 minutes, until softened. Cut stems.

Charred onion and ginger

Place the onion and ginger on a baking sheet and bake at 425 degrees for about 20 minutes or until they are slightly soft and the skin of the onion is charred. Remove the onion skin and ginger skin.

Tender part of the lemongrass bulb, crushed

To make lemongrass, cut off the firm top and leave 1/3 the bottom. Trim about 1/2 ″ from the bottom and remove the outer leaves until the soft bulb is exposed. Crush the bulb with the flat side of a large knife. Lightly toast the star anise and cloves in a small skillet. Combine broth, water (note: if you use homemade vegetable broth, use 2 more cups of broth instead of water; boxed vegetable broth tends to be too strong), rehydrated shitake mushrooms, onion, ginger, lemongrass lemon, star anise, cloves, cinnamon, palm sugar, and soy sauce in a saucepan. Bring to a boil, then lower the heat and simmer 30 minutes. Strain the broth, reserving the shitake mushrooms. Cut the shitake mushrooms and save to coat.

To prepare the Pho ingredients:

Bok choy

Bring the broth to a boil and add the baby bok choy. Cook 3-4 minutes until tender, but still slightly crisp; stir in a bowl. Add fresh shitake mushrooms and cook 3 minutes until tender. Remove.

Enoki mushrooms, rootless

Cut 1 ″ off the end of the enoki mushroom root. Separate into strands. Cook the enoki mushrooms in broth for 1-2 minutes until tender. Remove.

Follow us on PINTEREST!

To make rice noodles:

Rice noodles (Banh Pho) – Buy "Size S"

Bring a pot of water to a boil. Add the rice noodles and stir. Cook for 4-5 minutes or until soft but still chewy; drain and rinse thoroughly with cold water.

To serve, place a handful of noodles in each bowl. Top with mushrooms (reserved broth shitakes, fresh shitakes, and enoki mushrooms) and baby bok choy. Pour a little broth into a bowl over the noodles.

Cooked Rice Noodles

Garnish bowls of noodles with bean sprouts, fresh mint, basil, coriander, chili peppers, and lemon wedges. Serves 4-6.

Pho Spices and Side Dishes

Vietnamese Vegetarian Recipe Pho

Inspired by my friend Thuy who introduced me to Vietnamese food

Ingredients

Pho broth

  • 2 quarts vegetable broth
  • 2 cups of water
  • 6 dried shitake mushrooms soaked in hot water for ½ hour, without stems
  • 1 onion, unpeeled in half
  • One 3-inch piece of unpeeled fresh ginger, cut into 2 pieces and crush
  • 2 lemon grass bottom stems only 1/3, outer leaves removed and crushed
  • 3 whole star anise
  • 4 whole teeth
  • A 3-inch cinnamon stick
  • 1 tablespoon of palm sugar
  • 3 tablespoons soy sauce

Pho ingredients

  • 1 ½ cups baby bok choy trimmed
  • 8 ounces sliced ​​shitake mushrooms
  • 1 package of enoki mushrooms
  • 1 package fine dry rice noodles

Pho Garnishes

  • 2 cups mung bean sprouts
  • 1 bunch fresh mint
  • 1 bunch of fresh Thai basil
  • 1 bunch of fresh coriander
  • 2-3 thinly sliced ​​Thai chili peppers
  • 2 spring onions, thinly sliced
  • 2 limes cut into slices

Instructions

Make vegetarian broth

  1. Rehydrate dried shitake mushrooms by placing them in a bowl of hot water for about 30 minutes, until softened. Cut stems.

  2. Place the onion and ginger on a baking sheet and bake at 425 degrees for about 20 minutes or until they are slightly soft and the skin of the onion is charred. Remove the onion skin and ginger skin.

  3. To prepare lemongrass, cut lurking top, leaving the bottom 1/3. Trim about 1/2 ”deep and remove outer leaves until tender. Bulb is exposed. Crush the bulb with flat side of a large knife.

  4. Lightly toast the star anise and cloves in a small skillet.

  5. Combine broth, water (note: if you use homemade vegetable broth, use 2 more cups of broth instead of water; boxed vegetable broth tends to be too strong), rehydrated shitake mushrooms, onion, ginger, lemongrass lemon, star anise, cloves, cinnamon, palm sugar, and soy sauce in a saucepan. Bring to a boil, then lower the heat and simmer 30 minutes. Strain the broth, reserving the shitake mushrooms. Cut the shitake mushrooms and save to coat.

Prepare the Pho ingredients:

  1. Bring the broth to a boil and add the baby bok choy. Cook 3-4 minutes until tender, but still slightly crisp; take out to a bowl.

  2. Add fresh shitake mushrooms and cook 3 minutes until tender. Remove.

  3. Cut 1 ”end root of enoki mushrooms. Separate into strands. Cook the enoki mushrooms in broth for 1-2 minutes until tender. Remove.

Make rice noodles:

  1. Bring a pot of water to a boil. Add the rice noodles and stir. Cook for 4-5 minutes or until soft but still chewy; drain and rinse thoroughly with cold water.

To serve

  1. Put a handful of noodles in each bowl. Top with mushrooms (reserved broth shitakes, fresh shitakes, and enoki mushrooms) and baby bok choy. Pour a little broth into a bowl over the noodles.

  2. Garnish bowls of noodles with bean sprouts, fresh mint, basil, coriander, chili peppers, and lemon wedges. Serves 4-6.

My favorite Vietnamese cookbooks:Into the Vietnamese Kitchen: Treasured Foodways, Modern Flavors by Andrea NguyenPleasures of the Vietnamese Table by Pham MaiAuthentic Vietnamese Cooking: Food from a Family Table by Corinne TrangMore information on stomach cancer:MedicineNet.com: Stomach Cancer PreventionNational Cancer Institute: Stomach Cancer Prevention

Anti-cancer ingredients: mushrooms, onion, green leafy vegetables, chives

Pho Vietnamese Vegetarian Recipe

0 Compartir