Cozy bowl of Pho to start your Monday, anyone?😋
Hope everyone had a great weekend.🤗 You are looking at a comforting bowl of noodles soup with fresh homegrown herbs right here☺️. It’s a remake (with tiny tweaks) using my previous recipe. Making the soup stock may seem tedious but it was really worth it.🤩
Recipe (serves 4)
~1 cheesecloth bag
~ Rice stick enough for 4 servings – cooked based on package instructions
~ 1 large apple, seeds removed, 2 carrots – chopped
~ 1 of each: leek, daikon, jicama or corn
~ 12 cups of water + 4 cups of store bought veggie stock
~ 1 small rock sugar (optional)
~ salt to taste
🍃Step A – Charred ingredients: 1 medium onion, 2 shallots, 3 slices of ginger
🍃Step B – Toast spice ingredients: 3 star anise, 10-12 cloves, 1 black cardamom, 1 cinnamon stick, 1/2 – 1 tsp of each: coriander seeds & fennel seeds (Or you can get the premix spice for pho)
🍃Garnish suggestions: mung bean sprouts, cilantro, scallions, pan-fried tofu & 🍄 (braised in tamari sauce & drizzle of sesame oil), jalapeños, lime, mints, Thai basil, & fresh chili.
Fill a big pot up with stock & water, add soup ingredients, bring it to boil. In the meantime, char Step A ingredients under a broiler or open flame, then add to soup.
In a nonstick pan, toast Step B ingredients until fragrant. Spoon them into a cheesecloth bag, tie it securely & add to soup. Let your soup simmer for at least 1 hour. Instant pot may be use to shorten cooking time.
Season soup with salt & add 1 small rock sugar, if using. Cook rice sticks based on package instructions. To serve, ladle soup over cooked noodles and garnish with your favorite toppings. Add a squeeze of lime juice or chili sauce.
Enjoy a #meatlessmonday everyone!💕
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