RESTAURANT STYLE VEGAN PHO | PHỞ CHAY

Описание: Here it is friends! I want you to know how to make the best tasting vegan bowl of pho you've ever had. So I'm sharing the tips and time honoured techniques I learned from Vietnamese vegan cooks to prepare an outstanding, aromatic pho broth. Start off with a rich, umami-filled vegetable broth. Char the onions and ginger. Infuse the broth with star anise, cinnamon, and cloves. Spoon in some miso to add a boost of umami. And don't forget the scallions, herbs, chiles, and limes for the essential final garnish.

INGREDIENT LIST:
2 quarts (liters) homemade Rich Vegetable Stock (see basic pantry series)
1 or 2 small onions, unpeeled
2 inch (5 cm) piece of ginger, unpeeled
2 tablespoons soy sauce
1 tablespoon red miso
3 whole star anise pods
one 3-inch (7 cm) cinnamon stick
3 whole cloves
1/2 to 1 teaspoon salt

1 1/2 dried tofu sticks or 1/2 pound (225 g) medium or firm tofu

1/4 pound (112 g) carrot
1/4 pound (112 g) daikon
1/4 pound (112 g) oyster mushrooms

1/2 pound (225 g) dried pho noodles

For the Garnish:
small white onion
4 scallions
6 culantro (sawtooth herb) leaves
3/4 cup cilantro springs
freshly ground black pepper
1 fresh red mild long chile
1 lime, cut into wedges

For Southern Vietnamese style garnish:
Handful bean sprouts; Thai basil sprigs

For the detailed recipe and instructions check out page 175 of my award winning cookbook VEGETARIAN VIETNAM https://www.amazon.com/Vegetarian-Vie...

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