Pho is my all-time favourite chilly climate comfort food, and vegan pho isn’t any much less satisfying because of the iconic spice mixture widespread in Vietnamese pho. I grew up consuming numerous bowls of pho each Sunday after church in New Orleans that the flavors of pho are embedded in my style reminiscence. Even the slightest scent of savory cinnamon, ginger, and star anise transport me again to these Sunday mornings with household. These numerous bowls of pho have ready me to make a satisfying vegan model of this Vietnamese traditional, and this recipe and its 30-minute broth has cracked the code.
The trick to a super-flavorful vegan pho broth is to toast the entire spices—star anise, cinnamon, and cloves. Toasting alongside the spices are onion and ginger, which must be browned, even charred, within the pot earlier than including veggie broth. For umami, I added white miso and dried shiitakes to amp up the savoriness that might in any other case come from fish sauce in conventional pho. Lastly, palm sugar provides a mellow sweetness widespread in pho, however it’s also possible to use rock sugar or uncooked sugar when you don’t have palm.
All of those elements come along with veggie inventory and get simmered for simply 20 minutes earlier than serving with pho noodles, mushrooms, bok choy, tofu, or another greens you get pleasure from!
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