Vegan pho
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Loading... - Ava Candace
- 15 Mar 2021
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Prep 30 min
Cook 1 hr 10 min
Serves 6
For the broth
1 white onion, peeled, topped and tailed, to create flat surfaces for the griddle
2 large thumbs ginger, peeled and halved lengthways
½ daikon, peeled
3.5 litres water
1kg mixed root veg (carrot, swede, turnip, celeriac, parsnip)
250g mushrooms (chestnut, oyster or shiitake)
1 fennel bulb
2 celery sticks
½ tsp sugar
25g salt
20 star anise
1 small cinnamon stick
2 cloves
1 tsp coriander seeds
1 tsp fennel seeds
Vegetable oil, for frying 120g block firm tofu, sliced into thick, short batons
75g dry flat rice noodles per person
To garnish
Black pepper
Bird’s eye chillies, finely sliced
Spring onions, thinly sliced
1 shallot, peeled and thinly sliced
A handful of coriander, roughly chopped
16-20 enoki mushrooms
Green leaves (pak choi, chard, cress, spinach)
Char the whole onion, ginger and daikon on a griddle. Boil the water in a large pot. Add the charred veg, root veg, mushrooms, fennel and celery. Add the sugar, salt and spices, cover with a lid and simmer for 20 minutes.
Remove and set aside the mushrooms, then simmer the broth for 40 minutes. Remove and reserve the remaining vegetables from the pot.
Meanwhile, fry the tofu in hot oil for five minutes on each side, until golden brown, then drain on kitchen paper.
To serve, cook the noodles according to packet instructions, drain thoroughly, then portion into bowls and season with black pepper and chilli slices. Top with the tofu, sliced stock veg, spring onion, shallot, coriander, enoki and leaves. Ladle over the hot broth, submerging everything. Serve at once with more of the garnishes.
