Vegan Pho Recipe
our signature spiced vegetable broth with fresh rice noodle, kabocha, mushrooms, tomato, okra, fried shallot, tofu, fresh ginger, aromatic herbs, citrus, fermented chili
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Ingredients
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Main Ingredients
Method
Preparation Steps
- 1
Prepare the Broth
In a large pot, bring the vegetable broth to a simmer. Add the sliced ginger and let it infuse for about 10 minutes.
- 2
Add Vegetables
Add the kabocha squash, mushrooms, tomato, and okra to the broth. Cook for 15-20 minutes until the vegetables are tender.
- 3
Cook the Rice Noodles
While the vegetables are cooking, prepare the rice noodles according to the package instructions. Drain and set aside.
- 4
Fry the Tofu
In a separate pan, lightly fry the cubed tofu until golden brown on all sides. Set aside.
- 5
Assemble the Pho
In serving bowls, place a portion of rice noodles. Ladle the hot broth and vegetables over the noodles, then top with fried tofu, fresh cilantro, and basil. Drizzle with lime juice and add fermented chili paste to taste.
- 6
Serve
Garnish with additional herbs if desired and serve hot.
