P10-lac Vien Vegetables With Tofu Pho Recipe

Prepare aromatics

Char the halved onion and smashed ginger over an open flame or in a dry skillet until browned and slightly blackened (about 6–8 minutes); this deepens the broth flavor.

In a large stockpot, combine 8 cups vegetable stock and 2 cups water. Add the charred onion, charred ginger, smashed garlic cloves, dried shiitake mushrooms, star anise, cinnamon stick, crushed cardamom pods, and cloves.

Bring the mixture to a gentle simmer over medium heat. Reduce heat to low and simmer, partially covered, for 30 minutes to allow the spices and mushrooms to infuse the broth.

After 30 minutes, remove the pot from heat. Using tongs or a slotted spoon, strain out and discard the solids (onion, ginger, mushrooms, whole spices) or leave the mushrooms in for extra texture if desired.

Stir in soy sauce, miso paste, sea salt, and brown sugar until dissolved. Taste and adjust seasoning: add up to 1 tablespoon more soy sauce for saltiness or a small pinch more sugar if you prefer slightly sweet undertones. Keep broth warm over very low heat while preparing other components.

Press the extra-firm tofu for at least 20 minutes to remove excess moisture (use a heavy pan or tofu press). Pat dry and cut into 1/2-inch cubes.

Heat 1 tablespoon neutral oil in a nonstick or well-seasoned skillet over medium-high heat. Add tofu cubes in a single layer and pan-fry until all sides are golden and slightly crisp, about 10–12 minutes, turning occasionally. In the last minute, drizzle 1 teaspoon sesame oil over the tofu and toss to glaze. Remove and set aside.

In the same skillet, add a splash of oil if needed and sauté sliced fresh shiitake mushrooms over medium heat until softened, about 4 minutes. Season lightly with a pinch of salt. Remove and set aside with the tofu.

Blanch bok choy (or napa cabbage) and julienned carrot: bring a medium pot of water to a boil and add the bok choy for 30–45 seconds until bright green and just tender. Remove with a slotted spoon and place in an ice bath briefly to stop cooking, then drain. If using napa cabbage, blanch 20–30 seconds. Reserve carrots raw for crunch or briefly blanch 15 seconds if you prefer them softer.

Prepare garnishes: rinse bean sprouts, thinly slice scallions, and roughly chop cilantro and basil. Cut lime into wedges.

Cook rice pho noodles according to package instructions: usually soak dried rice noodles in hot water for 6–8 minutes or boil fresh noodles 1–2 minutes until pliable but still slightly firm. Drain and rinse briefly under warm water to prevent sticking.

Divide cooked noodles among 4 large bowls (serves 4). Arrange blanched bok choy, carrots, sautéed mushrooms, crispy tofu, and bean sprouts over the noodles.

Ladle hot broth over the bowls, covering the noodles and vegetables. The hot broth will finish cooking any slightly underdone vegetables and warm the tofu.

Top each bowl with sliced scallions, cilantro, and basil. Sprinkle toasted sesame seeds and drizzle a small amount of sesame oil if desired.

Serve with lime wedges, hoisin, and Sriracha on the side so diners can adjust flavors to taste.