Thursday, May 2, 2019

Vegetarian Pho

This is an onion, garlic, and ginger free version of vegetarian pho. The major changes I made were to replace the onion and garlic with my faux onion and replace the ginger with cardamom. I also tend to make my dishes less salty than they are out in the wild.


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

  • 1.5 oz thin rice vermicelli per serving (6 oz for four people)*
  • 1/8-1/4 tsp salt 
  • 4-6 c boiling water 

  • Parsley 
  • Thai basil
  • Lime, cut in wedges 


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.

  • 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