Today iam telling you vegan fall and first step for vegetarian pho recipe authentic. Farm is toasting our spices so have five star on this right here.
One tablespoon of fennel seeds
One and a half tablespoon of coriander seeds
One teaspoon of cloves and two
Sticks of saigon cinnamon
So if you cannot find saigon cinnamon stock. You can actually use regular cinnamon stock as well that’s completely fine and have a half teaspoon of ground cardamom.
If you can find whole cardamom go ahead and use that like a one or two. That’s why you are you are just gonna put this into dried pan and just toast this spice until you can smell the aroma.
I know you can smell the aroma already because they are pretty strong spices. But you can tell in between regular toast and toasted bread. It smells different right before plant based even though you love fall.
Make Vegetarian Pho Recipe Authentic at home often because it’s so much more convenient to go too far restaurant to eat it. It takes long time and long preparation to make a good bowl of fall.
But when you’re actually making vegan fall you will find yourself making vegan food way more often. It takes a lot shorter time and the ingredients are super more simpler turn off the heat.
This smell is beautiful aroma amazing you are gonna just set aside to this plate and onto the same dry pan.
Go to char up our ginger and super large onion. You just found this onion super large but you just need maybe two regular sized onion or one large like this is about a pound.
So you are just gonna peel them and cut it in half and cut ginger into half as well just like so. You are going to place the ginger and onion onto the dry pan.
You are going to char them like until their surface has like a nice charred black marks around. Because that is the key flavor for making fast. They will do their magic throughout this process your pain might be small little bit maybe a lot don’t be scared it’s okay.
But if you have a smoke alarm in your house kind of watch out. Because it will let your smoke alarm go off like trust me i have the experience before.
Since the onion has a lot more sugar they actually caramelize and char more faster than ginger. So ginger is fantastic during this weather. When the weather is getting a little colder and you feel a little itchy on your throat.
Ginger for Diet
You absolutely want to have a lot more ginger in your diet to kind of keep your immune system. And also heal the cold in your body they’re beautifully charred both sides smells fantastic in this house already.
Okay now go to bring pot right here and then going to add this charred onion and ginger into the pot. Add the toasted spices so you can actually put them in a tea bag. A little teabag thing that you can get from amazon.
Pour it In here you are gonna just strain it later so and this is optional ingredients but put a little bit of green onion root. So when you buy green onion go ahead and save all the green onion roots for this recipe. Or even any soup recipe green onion root gives such an earthy deep flavor to your broth whatever.
It’s just so hearty and delicious you need about six green onion roots green onion roots are like really long ones. Even short ones is completely fine okay gonna add it. Right there you think that should be enough and three to five cilantro root.
Only if you can find them if you can find the cilantro root just go ahead and use only cilantro stem part and that’s completely fine. We just want that little bit of cilantro flavor in the broth and then add into the broth. Save the leaves for other use and today gonna actually put some cilantro on fall.
So gonna save it right here and a pound of radish or carrot cut your radish or the carrot. So you can use either one i actually made with carrot at the vegan very first time. It was delicious just cut them into big chunks like this and then put it in here it’s actually.
Main ingredients for our broth where the sweetness and the delicious flavor into the broth. All this weird looking root and everything pound of green cabbage you know green the bottom of bok choy you couldn’t find green cabbage.
Please do use green cabbage you need that green cabbage sweetness to the broth right all right. This is all the vegetables and spices you are using for vegan fall and you guys are probably questioning like we trust your flavor file. Those green cabbage and radish and green onion root really those are the broad ingredients.
Trust me guys you guys will love this i’m telling you this is the bomb diggity vegan fall is so good. You’re gonna make you’re gonna find yourself making it over and over and over again i promise.
You gonna pour 16 cups of cold water it looks so gorgeous. It looks so beautiful you are going to turn the heat bring it to boil. You’re going to simmer them for 45 minutes to an hour not five six hours or the next day.
Tastes better kind of deal this is why i tell you that you’re gonna find yourself making vegetarian pho recipe authentic recipe over and over again. I don’t think i made fall at home this many times before because this is so easy and delicious.
It’s crazy forgot to mention you need to cover it. So while the soup is simmering you are going to cook rice noodles. So for fall you like the little small size thin rice noodles but any rice noodles that you can find that you can use. I love rice noodles they digest so.
Gonna cook this in the boiling water you don’t have to add the salt or anything. When you’re cooking rice noodles okay because you learned this tea from bee you guys know that.
Who shared her boom boy recipe with you guys and butt real recipe with you guys so delicious. She’s an amazing cook and she actually shared the tip when you cooking rice noodles for the either soup.
Or for the salad you cook it drain it rinse under the water and then let it dry. A little bit let the rice to dry a little bit so that way the rice noodles will absorb the broth and the flavor so much better so that’s.
You can actually serve the radish as a topping for this vegan fall. I personally like different toppings for my fall so i suggest use this radish for different side dishes.
To mix with some chili oil a little bit of vinegar and little soy sauce. vegetarian pho recipe authentic an amazing snack so try that out with this radish. If you use the radish carrot and make sure you squeeze your onion and cabbage because you do want that flavor in this broth.
Your whole entire house smells like a fall restaurant right now. Can you imagine after all the veggies are out? If you didn’t use the tea bag for the spices you actually need to strain with a real fine strainer almost.
After you strain it the broth is about 11 to 12 cups of the broth and it is perfect six servings. So you haven’t seasoned our broth yet just didn’t want to season the broth with all the vegetables in. Because the all the vegetables will actually absorb the seasoning.
When you are going to take them out it doesn’t make sense. So you like to season vegan flour after strain the broth so first going to add this mushroom soy sauce they’re super delicious.
In your asian grocery store definitely get a bottle of it. You can just use regular soy sauce too fall is usually seasoned with fish sauce and what’s your fish is a substitute.
I get this big jar of it from amazon it’s so worth it in plant based life. This is a must mindful recipe actually causes a rock sugar you couldn’t find rock sugar. So you are just gonna use regular sugar you just need two teaspoon. And two to three teaspoon of salt so amount of salt is a two year taste.
So taste it after you add the two teaspoon. If it’s a right salty amount then that will be enough for you. If you want little more go ahead and add a teaspoon at a time. You want the soup to be little more of like it’s a little salty kind of level. Because other this topping ingredients and the noodle ingredient. You are getting into the soup that it will dilute the soup flavor. A little bit or the saltiness a little bit turn the heat back on to medium high and for vegan faux topping.
So any mushrooms that you can find. You can use in vegan so you are going to add this before you add just need to separate them another favorite mushroom to add in they’re delicious.
This is actually extra from tofu that they fry so the outer skin is nice. Golden chewy texture is perfect for the soup dish like this or even just marinating and grill it too. So you use this much mushroom this too for a lot so.
I highly recommend have some in your house what gonna do is. Just slice them nice and thin so it’s easy to eat with the mushrooms and noodles. For your taste about eight ounces of this fried tofu and about four ounces of mushroom is perfect for two serving toppings.
But if you love extra topping on your fall go for it. You don’t have to follow exact amount so just do you all we have to do is. Just bring this broth back to boil because we want to make sure to cook the mushrooms and reheat the tofu and everything so it.
Won’t take like that long maybe a couple of minutes and meanwhile going to prep your beautiful faux vegetable plate. So you can go ahead and add some citrus which is lemon lime or any citrus that you wanna use.
Amazing with sugarcane juice and in the fall too and some thai basil thai berries amazing. And this fall beautiful go to chop some cilantro and some green onion and slice a little bit of red onion.
you can use regular onion too if that’s what you want to do. All right ready to assemble fall so grab your bowl. Remember the noodles that you dried go to add this noodles into the bowl.
Then here go ahead and sprinkle some cilantro chop the green onions and thinly slice the red onions. Just break them down like so all you have left is pour this delicious full broth with the toppings just right on top of the bowl.
Vegetarian Pho Recipe Authentic looks so good like amazing oh my god i am like drooling like seriously. I personally love little citrus in my fall it’s up to you either you add a little lemon juice or not.
It’s completely up to you and maybe little slices of chili. I love chili and some bean sprouts but and some thai basil make sure. You serve your pho with some sriracha and hoisin sauce oh yes must so good especially with your chili over there too dip your tofu and hoisin and sriracha sauce.