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Vegetarian pho
Vegetarian pho
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Prep Time:
10 minutes
Cook Time:
260 minutes
Total Time:
270 minutes
Soul-soothing vegetarian pho, a delicious twist on the classic Vietnamese soup.
Ingredients:
  • 250g rice vermicelli noodles
  • 1 bunch baby pak choy, quartered lengthways
  • 300g firm tofu, cut into 1.5cm pieces
  • Bean sprouts, to serve
  • Fresh Vietnamese mint sprigs, to serve
  • Sliced fresh red chilli, to serve
  • Hot chilli sauce, to serve
  • Lime wedges, to serve
  • 2 cinnamon sticks
  • 2 whole star anise
  • 5 cloves
  • 1 1/2 tsp coriander seeds
  • 1 tsp black peppercorns
  • 1 large brown onion, quartered
  • 5cm-piece ginger, peeled, halved horizontally
  • 20g (3/4 cup) sliced, dried shiitake mushrooms
  • 3L (12 cups) vegetable liquid stock
  • Light soy sauce, to taste
Instructions:
  • For the broth, toast the cinnamon, star anise, cloves, coriander seeds, and peppercorns in a dry frying pan over medium heat until fragrant, about 2-3 minutes. Let it cool slightly, then wrap the spices in a piece of muslin cloth and tie it with kitchen string to create a pouch. Char the onion and ginger in the same pan for 3-5 minutes, turning occasionally.
  • Combine the onion mixture, muslin pouch, mushrooms, and stock in a 6L slow cooker. Cook on High for 4 hours to enhance the flavors.
  • When the broth is nearly done, place noodles in a large heatproof bowl and cover with boiling water. Allow to soften for 5 minutes. Drain well and discard the spice pouch from the broth. Stir in soy sauce according to your preference.
  • Place the pak choy and tofu in the slow cooker, cover, and cook on High for 5-10 minutes until the pak choy is tender. Divide noodles and soup into serving bowls, then garnish with bean sprouts, mint, and sliced chili. Serve with chili sauce and lime wedges.

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