Veganese phở noodle soup (Phở chay)
By Tina Phạm
Estimated servings: 4-5
Step 1: Stir-fry vegan beef
- 1 cup dried vegan beef slices
- 1 cup thawed vegan beef balls
- 3 cups water
- 1 teaspoon salt
- 1 teaspoon sugar
- ¼ teaspoon pepper
- ¼ teaspoon 5-spice powder
- 2 tablespoons soy sauce
- 2 tablespoons cooking oil
Step 2: Make the broth
- 3 inches ginger
- 1 small peeled onion
- 1 whole cinnamon stick
- 5 star anise
- 1/3 teaspoon fennel seeds
- 1 tablespoon coriander seeds
- 5 cloves
- 1 teaspoon black peppercorns
- 1 small sliced daikon
- 1 large sliced carrot
- 1 cup brown mushrooms
- 32 ounces vegetable broth
- 12 cups water
- 2 ounces rock sugar
- 1 tablespoon salt
Step 3: Cook the noodles
- 8 cups water
- 1 package phở noodles
Step 4: Assemble the dish
- Chopped green onions
- Chopped cilantro
- Sliced red onions
- Thai basil
- Bean sprouts
- Lime wedges
- Jalapeno peppers
- Sriracha & Hoisin sauce
Enjoy!