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.

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