Ingredients
Faux Onion
- 2 Tbsp canola oil
- 4 c celery sliced in small pieces
- 1 tsp asafetida
Vegetable Broth
- 2 c. of the faux onion
- 4 carrots, chopped
- 4 celery stalks, chopped
- 2 potatoes, peeled and chopped
- 1 lb. cremini mushrooms trimmed and chopped
- 1 tsp black pepper
- 1 tsp salt
- 8-10 parsley sprigs
- 1 c. celery leaves
- 2 bay leaves
Pho Broth
- 2 c. of the faux onion
- 2 tsp cardamom
- 1 tsp salt
- 1 tsp brown sugar
- 3-4 star anise pods
- 2 cinnamon sticks
- 2 bay leaves
- 2 Tbsp black peppercorns
- 6 c. of the vegetable stock
- 1/4 c. soy sauce
- 1 c. celery leaves, chopped
- 8-10 parsley sprigs, chopped
- 1/2-1 lb. cremini mushrooms, diced
Soy Curls
- 2 c. soy curls
- 2 c. hot water
- 1 Tbsp mushroom seasoning
Noodles
- 1.5 oz thin rice vermicelli per serving (6 oz for four people)*
- 1/8-1/4 tsp salt
- 4-6 c boiling water
Garnish
- Parsley
- Thai basil
- Lime, cut in wedges
Instructions
Faux Onion
- Heat 1-2 Tbsp canola oil in a pan.
- Thinly slice 4 cups of celery.
- Once the oil is hot add the celery and asafetida and sauté until the celery is translucent.
- Divide into two portions and set aside.
Vegetable Stock
- In a pot that can hold 4 qts of liquid, reheat 1 portion of the faux onion until the pan starts to sizzle.
- Add the carrots, celery, potatoes, mushroom, salt and pepper.
- Cook until the vegetables are browning and releasing their juices. Stir occasionally to prevent burning. Cook for anywhere between 15-45 minutes depending on how much time you have and how deep you want the flavor to be.
- Add 10 cups of water, the parsley and the bay leaves Bring to a boil, then turn the heat down until the broth is simmering.
- Simmer for an additional 15 minutes to an hour, again depending on how much time you have and how deep you want the flavor to be.
- Strain the broth through a mesh strainer. Set the broth aside for the Pho. The vegetables can be saved to be eaten if desired or discarded.
Pho Broth
- In a pot that can hold 4 qts of liquid, reheat 1 portion of the faux onion until the pan starts to sizzle.
- Add the cardamom and stir until combined with the faux onion mix.
- Add the salt and sugar, continuing to stir 3-5 minutes
- Add the star anise, cinnamon sticks, bay leaves, and peppercorns and stir for 1-2 minutes, until fragrant.
- Add 10 cups of the vegetable stock, the soy sauce, the parsley, celery leaves, mushrooms, and one cup of water.
- Bring to a boil, then turn down to simmer. Simmer for 30-60 minutes or until you are happy with the flavor.
- Strain the broth through a mesh strainer and return the broth to the pot.
- Adjust seasoning as needed and turn the heat down low to keep the broth warm, or let cool and store in the fridge for future use.
Soy Curls
- Soak the soy curls and mushroom seasoning in the hot water for 2-3 minutes.
- Drain the water from the soy curls.
- Heat up a pan. If needed add a bit of oil, or use the pan dry. Add the soy curls and sauté until browned.
- Chop the finished soy curls into roughly 1 inch lengths.
Noodles
- Put the rice vermicelli in a sieve inside a bowl large enough to immerse the noodles in water.
- Bring 6 cups of water to a boil.
- Pour the water over the noodles and soak. Start checking at 3 minutes and leave in the water until just tender.
- Drain and rinse the noodles in cool water.
To Serve
- Divide the noodles and soy curls between four bowls, and add broth over the noodles and soy curls.
- Garnish with parsley, Thai basil, and a lime wedge.
*Note: I used fine rice vermicelli as that is what we had in the house when I made this.
Inspried by Vegetarian Pho
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