Vegetarian pho
Recipe by Matt
Serves 2
Broth
1 large onion, peeled and halved
2-inch piece fresh ginger root, peeled and halved lengthwise
3-inch cinnamon stick, preferably Vietnamese cassia-cinnamon
2 cloves
1 teaspoon coriander seeds
4 cups unsalted vegetable stock
2 teaspoons soy sauce
4 carrots, peeled and coarsely chopped
Noodles
1/2 pound dried flat rice noodles (known as bánh phở; use 1/16", 1/8", or 1/4" width depending on availability and preference)
Toppings
Mushrooms
Bok choy
Garnishes
1 chile pepper
1 lime, cut into wedges
Cilantro
Sriracha
Prep. Time → 15 min
Cook Time → 45 min
1. For the broth
Char onion and ginger over an open flame (holding with tongs) or directly under a broiler until slightly blackened, about 5 minutes on each side. Rinse with water.
2. In a large pot, dry roast cinnamon and cloves over medium-low heat, stirring to prevent burning. When spices are aromatic, add vegetable stock, soy sauce, carrots, and charred onion and ginger.
3. Bring broth to a boil, reduce heat, and simmer, covered, for 30 minutes. Strain and keep hot until ready to serve.
4. For the noodles
While broth is simmering, place noodles in a large bowl and cover with hot water. Let stand for 20-30 minutes or until tender but still chewy. Drain. (If soaking does not soften the noodles enough, blanch them in a pot of boiling water for a few seconds.)
5. For the toppings (optional)
While broth is simmering, prepare toppings as desired.
6. To serve
Divide noodles between two bowls. Arrange toppings over noodles. Ladle about 2 cups of broth into each bowl.
main courses, autumn, soup, vegetarian November 13, 2013 03:32
Author thekitchn.com/recipe-veget...
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