Vegetarian pho recipe: A delicious and aromatic bowl

Ingredients for Vegetarian pho

• 30 ml good-quality vegetable oil

• 1 large onion, halved, sliced

• 1 head garlic, cloves separated, unpeeled

• 5 cm piece fresh ginger, cut into coins

• salt

• pinch sugar

• 3–4 star anise pods

• 1 cinnamon stick

• 2 bay leaves

• 30 ml black peppercorns

• 1.4 l vegetable stock

• 60 ml soy sauce, plus more to taste

• 15 ml cider vinegar

• 1 bunch fresh coriander

• 225 g mushrooms (any kind), trimmed

• 225 g thin rice vermicelli

• 1.4 l boiling water

• 4 spring onions, sliced, for garnish

• 2–3 limes, cut into wedges, for garnish

• additional toppings as you like (optional)

• 30 ml olive oil

• 4 carrots, sliced

• 4 celery stalks (plus any vegetable leaves), sliced

• 2 onions, quartered (don’t bother to peel)

• 2 baking potatoes, peeled, cut into chunks

• 1 head garlic (separate the cloves but don’t bother to peel)

• 450 g white button mushrooms, trimmed, halved or sliced

• salt and pepper

• 10–20 parsley sprigs

• 2 bay leaves

How to make Vegetarian pho

1. Heat the oil in a large pot over medium heat. When hot, add the carrots, celery, onion, potatoes, garlic, and mushrooms. Sprinkle with salt and pepper, cover, and cook undisturbed until you hear the vegetables sizzle, about 3 to 5 minutes.

2. Uncover the pot, stir once or twice, and continue cooking, stirring occasionally to prevent burning, until the vegetables release their liquid and begin to brown, about 15 to 20 minutes. (If you have more time, continue cooking for an additional 15 to 20 minutes until they are even darker.)

3. Add 2.5 litres of water, the parsley, and the bay leaves to the pot. Bring to a boil, then reduce the heat so the mixture bubbles steadily but gently. Cook until the vegetables are very tender, anywhere from 15 to 60 minutes depending on your available time.

4. Strain the mixture through a fine-mesh strainer. Taste and adjust the seasoning before using or cooling and storing.

5. In a separate large pot, heat the oil over medium heat. When hot, add the onion, garlic, and ginger. Sprinkle with a pinch of salt and sugar, and cook, stirring occasionally, until the vegetables soften, about 3 to 5 minutes.

6. Add the star anise, cinnamon, bay leaves, and peppercorns, stirring until warm and fragrant, no longer than a minute.

7. Pour in the stock, soy sauce, vinegar, half of the coriander (reserve the rest for garnish), mushrooms, and 250 ml of water. Bring to a boil, then lower the heat so the stock bubbles gently. Cook, partially covered, until the flavour concentration is to your liking, about 30 to 60 minutes.

8. Place the rice vermicelli in a large bowl, sprinkle with salt, and cover with boiling water. Soak until the noodles are barely tender, starting to check after 3 minutes.

9. Drain the noodles and rinse them, along with the bowl, under cold water to cool. Return the noodles to the bowl, add enough cold water to cover, and let sit until you are ready to serve.

10. Strain the broth through a fine-mesh strainer, return it to the pot, and keep it at a gentle bubble. Taste and adjust the seasoning, adding more soy sauce if desired. (You can prepare the broth to this point, cool, and store it in the refrigerator for several days or in the freezer for a few months. Return it to a boil and keep hot until serving.)

11. Prepare any additional toppings from the list provided (or any others you prefer) and arrange them in bowls or platters. Drain the noodles and divide them among large bowls; ladle some broth over the noodles. Garnish with the scallions, lime wedges, and sprigs of the reserved coriander. Top the soup with any additional toppings you like.

Disclaimer
While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.