Authentic Vietnamese Vegan Pho

thevietvegan.com

Taromochi5

24 dried shiitake or flower mushrooms

4 medium onions

1 large daikon peeled and cut as coins, 1″ thick

3 inches of ginger washed well, halved and pounded with a pestle or heavy object to release the juices

1 large or 2 medium carrots peeled and cut into 2 to 3 inch sized chunks

1 head of cabbage quartered

1 apple or pear cored and halved (I used gala, but any that keeps its shape well after cooking is good)

16 cups of water 4 L

1 pint king oyster mushrooms sliced into 2 inch slivers

2 tbsp olive oil

subheading: Spices (see photo above):

5 to 6 pieces of star anise

1 tbsp coriander seed

1 tsp whole fennel seeds

5 to 6 pods of black cardamom

2 sticks of cassia bark you can use cinnamon sticks if you can’t find cassia bark

1 tsp whole cloves

subheading: To season* (see notes below):

3 tbsp mushroom broth powder OR 1 to 2 tbsp salt, to taste

2 tbsp vegan fish sauce

3 large chunks yellow rock sugar or 2 to 3 tbsp of sweetener of your choice

¼ tsp MSG

2 cubes of vegan beef bouillon I get mine from Bulk Barn

1 package pho noodles boiled

1 400 g package soft tofu drained and cut into 1″ segments OR fried tofu, sliced (whichever you prefer really)

Sliced cha lua chay Vegan Vietnamese sausage, you can find this in some Asian food markets in the frozen section

subheading: To serve:

Culantro leaves ngo gai

Thai basil leaves rau qua

Cilantro leaves ngo chopped

Green onion finely diced (or white, thinly sliced)

Bean sprouts washed well

Lime cut into wedges

Hoisin sauce to taste

Sriracha to taste

Directions at thevietvegan.com

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