Make your own pho!

I was wandering around in Paris 13 yesterday and started craving for pho (a delicious traditional vietnamese noodle soup) after seeing signes for it all over. But what a bummer, unless you know a place, I could not find any vegetarian pho. The only place that serves a vegetarian (and even vegan) pho in Paris seems to be Tien Hang, where I haven’t been yet. But like most of the restaurants in Paris, they are closed between 2:30pm and 6:30pm so if you are craving for a vegetarian pho during that time (anything can happen, right?!), the only way is to make your own!!!

It’s not that hard. If I did it, you can do it!

Vegan/vegetarian Pho

  • Time: 45 min
  • Difficulty: easy
  • Print

Ingredients:

  • 1 cinnamon
  • 2 star anise (badiane)
  • 6 cups water + 1 vegetable stock cube (or 6 cups vegetable stock)
  • 1 onion, finely chopped
  • 3 cloves garlic, finely chopped
  • 1 knob ginger, finely chopped
  • 1/2 cup broccoli
  • 3 carrots
  • 6 to 8 baby corn
  • 6 shitake mushroom
  • one scallion
  • 1/3 bag rice noodle + water as indicated on the bag. I used this famous brand
  • 1 lime or lemon
  • 1 bag of soy sprouts (pousse de soja)
  • 1 bag of thai basil
  • hoisin sauce
  • sriracha chili sauce

Instructions:

  1. Heat the cinnamon stick and star anise in a large pan for not more than a minute, on medium heat
  2. As soon as the smell starts to diffuse, add the water and vegetable stock cube along with the onion, ginger, garlic, carrots and baby corn. turn the heat to high, cover and cook until the corn is tender. I did not need to add any salt as the broth cube was salted already. You might need to add some here depending on the kind of broth you have
  3. Add the broccoli and mushrooms. Cover and let it boil.
  4. Once it boils, turn the heat to low and add the scallion.
  5. Make the noodles as indicated on the package. I made them just like regular pasta by cooking them in boiling water for about 8 minutes.
  6. Suggestions of serving: divide the pasta in bowls add the soup on top and make a topping plate on the side with soy sprouts, lime and thai basil leaves.

I know I should have used chopsticks and I wish I had some but I could not find any in the hotel and a pho is better when eaten hot straight away~

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