HOW TO MAKE VEGAN PHO RECIPE BY TASTY
Here's what you need: dried shiitake mushrooms, medium white onions, large daikon radish, ginger, oil, oyster mushroom, water, salt, cinnamon stick, clove, cardamom pods, star anises, coriander seed, fennel seeds, soft tofu, rice stick noodle, red onion, bean sprout, chili pepper, lime wedge, fresh cilantro leaf
Provided by Merle O'Neal
Categories Dinner
Yield 6 servings
Number Of Ingredients 21
Steps:
- Add the dried shiitake mushrooms to a medium bowl and pour in enough water to cover. Cover with a dish towel and let hydrate for 8 hours, then rinse and drain the mushrooms 2-3 times. Set aside.
- In a large pan over medium heat, dry sear the onions until caramelized on both sides, 10-15 minutes. Transfer to a bowl and repeat with the daikon radish and ginger. Set aside.
- Heat the oil in the pan. Add the oyster mushrooms and sauté until browned and caramelized, 6-8 minutes.
- Add the caramelized onions, daikon, ginger, oyster mushrooms, and soaked shiitake mushrooms to a large stock pot. Add the water and bring to a boil over high heat. Reduce the heat to low heat and cover. Simmer for at least 1 hour, or up to 8 hours. The longer it cooks, the stronger the flavor of the broth will be. Season with salt to taste.
- About 30 minutes before serving, combine the cinnamon stick, cloves, cardamom, star anise, coriander, and fennel in a fine-mesh sieve. Lower into the pot, resting the sieve on the edge, then cover and simmer for 15 minutes.
- Remove the spices and add the tofu to heat through, 10-15 minutes.
- Remove the pot from the heat. Remove the onions, daikon, and ginger from the pot. (Slice and add them back to the soup, if desired.)
- Add the noodles to serving bowls and ladle in the broth, mushrooms, and tofu.
- Garnish with red onion, bean sprouts, chili peppers, a squeeze of lime, and cilantro.
- Enjoy!
Nutrition Facts : Calories 207 calories, Carbohydrate 29 grams, Fat 7 grams, Fiber 8 grams, Protein 12 grams, Sugar 13 grams
VEGETARIAN PHO (VIETNAMESE NOODLE SOUP)
A vegetarian version of this tasty Vietnamese noodle soup.
Provided by Annette Marcelo
Categories Soups, Stews and Chili Recipes Soup Recipes Noodle Soup Recipes
Time 1h34m
Yield 6
Number Of Ingredients 18
Steps:
- Place vegetable stock, onion, soy sauce, garlic, cinnamon sticks, ground ginger, star anise, and bay leaves in a large pot; bring to a boil. Reduce heat, cover, and simmer until flavors combine, 30 to 45 minutes. Remove solids with a slotted spoon and keep broth hot.
- Place noodles in a large bowl and cover with boiling water. Set aside until noodles are softened, 8 to 10 minutes. Drain and rinse thoroughly. Divide noodles among 6 serving bowls.
- Heat oil in a large skillet over medium-high heat until shimmering. Add tofu in a single layer and fry, in batches, until golden brown, about 6 minutes per side.
- Simmer fried tofu and mushrooms in broth until heated through, about 5 minutes. Transfer to serving bowls. Top with scallions and cilantro. Ladle in hot broth.
- Serve lime wedges, jalapeno peppers, bean sprouts, and basil alongside for garnishing each bowl.
Nutrition Facts : Calories 483.1 calories, Carbohydrate 77.7 g, Fat 12.6 g, Fiber 5.1 g, Protein 16.6 g, SaturatedFat 1.9 g, Sodium 1208.8 mg, Sugar 2.7 g
TRADITIONAL VIETNAMESE BEEF PHO RECIPE BY TASTY
Here's what you need: mixed beef leg bones, ginger, large garlic, medium yellow onion, cinnamon, whole black peppercorn, whole star anise, beef brisket, kosher salt, fish sauce, boneless sirloin steak, flat rice noodle, fresh mung bean sprouts, small red onion, jalapeño, fresh thai basil, lime, hoisin sauce, siracha
Provided by Pierce Abernathy
Categories Dinner
Yield 8 servings
Number Of Ingredients 19
Steps:
- Place the beef bones in a large stock pot, then add enough cold water to cover by 2 inches (5 cm). Bring the mixture to a boil over high heat and cook for 10 minutes to blanch the bones and remove any impurities.
- Set a rack in the upper third of the oven and preheat the broiler.
- Drain the bones in a colander and rinse under cold running water. Return the blanched bones to the stockpot.
- Meanwhile, arrange the ginger, garlic, and onions cut-side up on a rimmed baking sheet and broil on high until the aromatics are deeply charred in spots, 5 minutes. Remove from the oven and add to the stockpot with the bones.
- Meanwhile, combine the cinnamon sticks, peppercorns, and star anise in a medium skillet over medium-high heat and toast, shaking the pan occasionally, until the spices are darkened in spots and extremely fragrant, about 5 minutes. Add the toasted spices to the stockpot.
- Season the brisket liberally with salt and add it to the stockpot.
- Fill the pot with enough cold water to cover everything by 1 inch (2 cm). Bring to a boil over high heat, then reduce the heat to medium to maintain a gentle simmer, skimming off and discarding any fat that floats to the top as needed, until the brisket is fork-tender, 2-3 hours.
- Using tongs, transfer the brisket to a plate and let cool completely. Refrigerate the brisket until ready to serve.
- Continue to simmer the broth to get as much flavor out of the bones as possible, 3-4 hours more.
- Using tongs, remove and discard the bones and aromatics. Slowly strain the broth through a fine mesh strainer set over a large pot. Skim and discard the fat from the broth, then stir in the fish sauce. Taste and add more as desired.
- Thinly slice the brisket. Very thinly slice the raw sirloin steak against the grain.
- Divide the noodles among 6-8 large bowls, then top with the brisket and raw steak. Ladle the hot broth over the noodles and meat and serve immediately with the bean sprouts, onion, jalapeño, Thai basil, lime wedges, hoisin sauce, and Sriracha alongside.
- Enjoy!
EASY VEGAN PHO
Make our easy vegan noodle soup for a warming midweek meal. This low-calorie recipe can be spiced up according to taste with a side serving of sriracha
Provided by Miriam Nice
Categories Dinner, Soup, Supper
Time 30m
Number Of Ingredients 10
Steps:
- Tip the noodles into a bowl and cover with boiling water. Leave to stand for 10 mins, then drain, rinse in cold water and set aside.
- In a jug, mix the Marmite with 500ml boiling water. Set aside while you cook the vegetables.
- Heat the oil in a saucepan, then add the mushrooms and leek. Cook for 10-15 mins until softened and beginning to colour, then add the soy sauce and Marmite and water mixture and stir. Bring to the boil for 5 mins.
- Divide the noodles between two deep bowls, then ladle over the hot broth. Top with the chilli slices, mint leaves and peanuts, and serve with some sriracha on the side.
Nutrition Facts : Calories 234 calories, Fat 2 grams fat, SaturatedFat 0.3 grams saturated fat, Carbohydrate 46 grams carbohydrates, Sugar 4 grams sugar, Fiber 3 grams fiber, Protein 6 grams protein, Sodium 2.8 milligram of sodium
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