faux pho:  vegetarian Vietnamese Pho

faux pho: vegetarian Vietnamese Pho

I have fond memories of a cooking class we took in Chiang Mai, Thailand several years ago. The chef picked us up early in the morning from the hotel then off we went to a thrilling local market to buy the ingredients for the cooking class feast. I think there were about 16 of us divided into pairs. Each group, after a brief classroom training session, was directed to an open restaurant kitchen area to cook different Thai recipes with the produce we bought earlier. We all shared the prepared dishes at the end.

Ingredients

  • I have fond memories of a cooking class we took in Chiang Mai, Thailand several years ago. The chef picked us up early in the morning from the hotel then off we went to a thrilling local market to buy the ingredients for the cooking class feast. I think there were about 16 of us divided into pairs. Each group, after a brief classroom training session, was directed to an open restaurant kitchen area to cook different Thai recipes with the produce we bought earlier. We all shared the prepared dishes at the end.
  • vegetarian Vietnamese Pho
  • Steven and I made Tom Yum with coconut milk. Since then I learned to make the one with clear broth which is my favorite. I have been making my Thai inspired soups at home for while now. They’re very versatile: here’s one with fresh salmon, another more traditional style and a third with Dungeness crab. Mmmm!
  • me at a buzzing Chiang Mai market
  • our Thai chef instructor
  • ready to cook amazing Thai food
  • slurping up my first ever homemade Thai Tom Yum soup
  • I have not yet had the honor and pleasure of travelling to Vietnam, but I can’t wait! I love Vietnamese Pho, that brothy spicy clear soup that’s usually served with paper thin slices of steak and other cuts of meat. Since becoming pescatarian, I haven’t really had it in a while. It’s hard to find a good pesce-veggie pho alternative. Though we’re blessed in San Francisco with two places, The Loving Hut and The Golden Era, both of which make good vegan versions. However I wanted to make my own soup at home.
  • I read an inspiring article in the New York Times on vegetarian pho broth and a related post on the subject at Ellie May’s blog.
  • Like that Thai cooking class for Tom Yum, these stories demystified pho for me. It is completely easy to make provided that you have the correct ingredients. One funny thing about this is that I have never been a huge fun of cinnamon or star anise and these spices shine in the soup… go figure. I’ve already made it twice and will be returning to this recipe often I’ve a feeling. Pho broth has a tart, salty, smoky, slightly sweet, and earthy flavor that matches perfectly well with the fresh herbs added at the end. Love it!
  • vegetarian Vietnamese Pho
  • for the broth:
  • 3 quarts water
  • 1 small daikon radish, cut into chunks
  • 3 carrots, cut into chunks
  • 2 tbsp soy sauce
  • Kosher salt to taste
  • 1 tbsp sugar
  • 1 tsp black peppercorns
  • 1 large onion, quartered
  • 1 shallot, halved
  • 1 2-inch piece of fresh ginger
  • 4 shiitake mushrooms
  • 5 large cloves garlic, skin on, crushed
  • 2 star anise pods
  • 4 whole cloves
  • 1 piece of good cinnamon (~3 inches)
  • for the solids:
  • Rice Noodles (~1 lb) – (pad Thai noodles)
  • Small pack of seitan strips soaked in 1 tsp soy sauce and 1 crushed fresh garlic clove
  • Field Roast cold cut sliced thinly
  • 2 oz of Yuba cut into strips
  • 1 tbsp olive oil
  • 2 cups fresh mung bean sprouts
  • Chives
  • Thai basil leaves
  • Mint leaves
  • Cilantro leaves
  • Lime cut into wedges
  • 1 serrano chili pepper cut in rounds
  • condiments:
  • Hoisin sauce
  • Chili garlic sauce
  • preparing the broth
  • Put first seven ingredients in a large pot and bring to a boil.
Read the whole recipe on Bunkycooks