Vegetarian Pho (Vietnamese Noodle Soup)

thekitchn.com

Adventures in RVing

We are pesky pescatarians who eat mostly plant-based meals.

subheading: For the broth:

1 large onion, peeled and halved

1 (2-inch) piece fresh ginger, peeled and halved lengthwise

1 (3-inch) cinnamon stick, preferably Vietnamese cassia-cinnamon

1 star anise

2 whole cloves

1 teaspoon coriander seeds

4 cups unsalted vegetable stock or broth

2 teaspoons tamari or soy sauce

4 medium carrots, peeled and coarsely chopped

subheading: For the noodles:

8 ounces dried flat rice noodles (known as bánh phở; use 1/16", ⅛", or ¼" width depending on availability and preference)

subheading: For the toppings (choose a few):

Protein, such as fried or baked tofu, bean curd skin, or seitan

Mushrooms

Vegetables, such as bok choy, napa cabbage, or broccoli

subheading: For the garnishes (choose a few):

½ large onion, very thinly sliced

2 medium scallions, thinly sliced

1 chile pepper (Thai bird, serrano, or jalapeño), sliced

1 medium lime, cut into wedges

½ cup bean sprouts

Large handful of herbs, such as cilantro, Thai basil, or cilantro

Hoisin sauce, Sriracha (optional)

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