Vegan Vietnamese Pho
One of my very favorite foods is the Vietnamese Beef Pho. I have been trying to eat a more vegan-based diet and I have had a very hard time giving up this dish. Instead of depriving myself of a comfort food that I have been eating for the past 10 years I decided to make an equally good vegan version. I have been working on this recipe for some time now and think I have finally got it with using the mushrooms as the “meat”. This is a one dish meal and makes 2-3 huge servings. The Add ins should be served at the table and each person adds as much as they would like to their dish along with the listed “condiments”. Let me know what you think.
1 sweet onion
3 small shallots
3 ” piece of ginger
1 Large carrot, roughly chopped
2 leeks, cut into chunks
1 bunch of cilantro stems
2 T low sodium Tamari
2 cinnamon sticks
1 T white pepper
1 T coriander
1 T cloves
4 star anise
1/2 of a crushed black cardamon pod
10 cups of spring or pure filtered water
1. Over an open flame char the outside of the onion, shallots and ginger until the skin turns black.
2. Peel and discard blackened skin from, onion, shallots, and ginger. Cut vegetables into large chunks and add to large pot.
3. Add carrot, leeks, and cilantro to pot
4. In a skillet toast cinnamon, white pepper, coriander, cloves, star anise, and cardamon until fragrant. Add to pot.
5. Add 10 cups of cold water to pot and bring to a simmer. Simmer with lid on for 2 hours. During this time prep your add ins and mushrooms.
6. Strain stock through cheese cloth and a mesh strainer.
7. Return stock to clean pot and bring to simmer. Keep at a light simmer until ready to serve.
Cook a 16 oz package of rice noodles according to package directions. I prefer the large noodles but feel free to use whatever size you like.
Garnish Add Ins (serve at the table)
1 bunch fresh sweet basil
1 bunch fresh Thai basil (just use the sweet if you cant find the Thai)
1 bunch mint
1 bunch cilantro leaves
2 cups mung bean sprouts
6 green onions, sliced
1/2 sweet onion, thinly sliced
1 lime cut into wedges
2 T rice vinegar
1. Wash and remove leaves from basil, mint and cilantro and plate.
2. Wash, dry and plate bean sprouts.
3. Plate sliced green onions and lime wedges
4. Slice jalapeno and add to rice vinegar.
8 large dried shitake mushrooms, soaked in hot water for 20 minutes
1 cup fresh shitake mushrooms, cleaned and sliced
2 large oyster mushrooms, cleaned and roughly chopped
1. Remove tough stems from re hydrated shitake mushrooms and roughly chop. Set aside
Add rice noodles to dish. Top with mushrooms. Add the very hot simmering stock to bowl and serve at once.
A nice 33 Export Vietnamese beer goes really nice with this one.
Low Sodium Tamari