Vegetarian Pho

 

1 yellow onion, quartered

2 shallots, halved

8 garlic cloves, halved

2-inch piece of ginger, coarsely chopped

1 cinnamon stick

2 star anise pods

1/2 teaspoon ground cloves

8 cups clear vegetable broth

1/2 pack rice noodles, preferably rice sticks

8 ounces oyster or shiitake mushrooms (optional)

2 tablespoons soy sauce

1 lime, sliced
1 small jalapeno, sliced
2 cups fresh bean sprouts
1 cup mixed herbs: cilantro, basil, mint
Sriracha chili sauce, to taste
Hoison sauce, to taste

Assemble a plate of  lime slices, jalapeno slices, fresh bean sprouts, herbs, and sauces.

In a pot over medium heat dry char the onion, shallots, garlic cloves, ginger, cinnamon stick, star anise pods, and ground cloves. Allow to dry char for 5-8 minutes, stirring occasionally, then add in the vegetable stock and bring to a boil, reduce to a simmer and continue to cook for 25 more minutes. In the meantime, take half the package of rice noodles and cook according to package instructions. In a pan saute the mushrooms with the soy sauce for 7 minutes until the mushrooms cook down, set aside. Take the broth and strain the liquid into another bowl, discarding the vegetables and spices. 

 

Assemble individual bowls of pho by adding in the rice noodles, a few mushrooms, and the broth. I normally place the plate of veggies and sauces on the table and allow everyone to add what they prefer to their individual bowls of pho. 

 

Serves 5