Vegan Phở

Phở.... you know that Vietnamese noodle dish that keeps cropping up on the best cookery programmes.... Anthony Bourdain's No Reservations... Luke Nguyen's Vietnam... Usually made from chicken or beef bones to make a stunning rich meaty broth, topped with fresh coriander, chilli and lime and served with flat rice noodles. Being vegan I had to find a meat free recipe. My vegan phở was inspired by the excellent recipe from thekitchn.com.... with some of the techniques from Luke Nguyen's television programme.

Luke Nguyen preparing Pho with a street vendor

Vegan Phở (Vietnamese Noodle Soup)

Serves 2

Broth
1 large onion, peeled and halved
2-inch piece fresh ginger root, peeled and halved lengthwise
3-inch cinnamon stick, preferably Vietnamese cassia-cinnamon
1 star anise
2 cloves (I tend to leave these out as it is just too pungent with)
1 teaspoon coriander seeds
4 cups unsalted vegetable stock
2 teaspoons soy sauce
4 carrots, peeled and coarsely chopped. I use this wonderful variety called purple haze that turn the broth a wonderful deep purple colour.

3/4 mushrooms halfed

Noodles
1/2 lb/227g dried flat rice noodles 

Toppings (optional)
Protein such as fried or baked tofu, bean curd skin

Mushrooms

Vegetables such as bok choy, napa cabbage, or broccoli

Garnishes
1/2 onion, very thinly sliced
2 spring onions, thinly sliced
1 chile pepper (Thai bird, serrano, or jalapeño), sliced
1 lime, cut into wedges
1/2 cup bean sprouts
Large handful of herbs: cilantro, Thai basil

For the broth
1. Char onion and ginger over an open flame.... I use a gas stove so this is an easy but time consuming process. I char the cinnamon and star anise as well but you can just dry roast the spices in a pan along with the cloves and coriander seeds over a medium heat.

2. In a large saucepan add the onion, ginger, and spices.  Add the vegetable stock, soy sauce, mushrooms and carrots.

3. Bring to the boil and then reduce the heat and simmer for 30 minutes. Strain the broth and keep hot.

For the noodles

1. While the broth is simmering, place noodles in a large bowl and cover with hot water. Let stand for 20-30 minutes or until tender but still chewy. Then drain. (If soaking does not soften the noodles enough, blanch them in a pot of boiling water for a few seconds.)

For the toppings (optional)
1. I usually prepare tofu to go with my pho.  I cut into cubes and dust with a mixture of polenta and freshly ground black pepper.  Then I fry the tofu cubes and set aside on some kitchen paper when golden.

2. I might lightly steam some broccoli... sometimes I use kale.

To serve

1. Divide the noodles between two bowls ladle about 2 cups of broth into each bowl.  Now I tend to add the tofu and vegetables at this point and then add the garnish there and then.... some beansprouts, thinly sliced chilli, coriander and some lime ready to squeeze over the broth.   Alternatively just lay out the toppings and garnish for the diner to pick and choose and add to their broth.