Tuesday, December 14, 2010

Vegan Pho - OH MY YUM!!!

My new favorite food as a vegan is Pho, my first taste of it was at Cafe Elite in Plano, TX! Ever since my first taste I have wanted to recreate it at home, I was so happy to find this recipe because it sounded like the flavors I tasted, & looked considerably more easy than any other recipe I had previously seen...

I posted this picture on twitter & made people play a guessing game of what I was making for dinner!

I stuck to the recipe but will add more spices next time, & that will be SOON!!!

Vegan Pho
Original recipe here: http://www.elliemay.com/soups/VegetarianPho.html
Makes 4 to 6 servings
for the broth...
1 small unpeeled onion, quartered
2 unpeeled shallots, halved
8 garlic cloves, halved
a 1-inch piece of ginger, coarsely sliced
two 3-inch cinnamon sticks
2 pods of star anise
4 cloves
8 cups clear vegetable stock
3 tablespoons soy sauce

for the soup ...
8 ounces rice noodles
8 ounces seitan
8 ounces fried tofu, sliced
6 scallions, thinly sliced (both green and white parts)
1-1/2 cups bean sprouts
a good handful of basil, left whole
1 lime, cut into wedges
hoisin sauce
sriracha chili paste

Cooking Instructions

To make the broth, heat a large pot over medium-high heat. Add the onion, shallots, garlic, ginger, cinnamon sticks, star anise, and cloves and dry-roast, stirring occasionally, until the vegetables begin to char.

Add the stock and soy sauce and bring to a boil over high heat.

Turn the heat down to medium-low, cover, and simmer for about 25 minutes.

Strain into a clean pot and discard the solids.

Taste the broth and add salt if necessary. Keep warm over low heat.

While the broth is simmering, prepare the rice noodles. Place the noodles in a large bowl. Pour boiling water over the noodles to cover and soak for 20 minutes.

This rectangle glass pan was PERFECT for soaking the noodles!

When you are ready to assemble the soup, add the seitan or tofu to the warm broth and allow to heat through.

When Pho is served to me at the restaurant the scallions are already in the soup when it is brought to me so I added them while warming the seitan & tofu.

Drain the soaked rice noodles and divide evenly among 4 to 6 large bowls.

Using a slotted spoon, scoop the seitan or tofu out of the broth and distribute among the bowls.

Ladle the hot broth over the noodles. Serve the bowls of pho with the scallions, bean sprouts, herbs, lime wedges, hoisin sauce and chili sauce on a seperate platter so that everyone can season their own soup as they wish.
This is how it is traditionally served:

Assembled soup:

My goodness that hit the spot!
I divided this recipe into four servings & it is hard to finish one next time I will divide it into six servings!

- Posted using BlogPress from my iPhone4


  1. Nom nom nom. I'm coming over for dinner.

  2. PHOOOOO! If I ever move from Seattle I will need this recipe for sure.

  3. Yum girl!! I might just have to go to Vietnam now.