This pho is fast, easy to make without compromising on the flavors. A classic Vietnamese comfort dish that is also hearty and nourishing, perfect for cold or rainy days!
- 1 yellow onion
- 1 thumb-sized ginger
- 1 cinnamon stick
- 5 star anise
- 1/2 tbsp coriander seeds
- 1.2 liter water
- 3 carrots
- 250 g white mushrooms
- 4 celery sticks
- 2 tsp salt or mushroom seasoning
- 1 tbsp sugar
- 1 kombu (a type of seaweed)
- 1 tbsp soy sauce
- 200 g king oyster mushroom
- 400 g firm or medium firm tofu
- Rice noodles
- Green onions
- Thai basil (optional)
- Lime wedges
- Chili slices (optional)
- Hoisin sauce
Make the Pho aroma
- Chop the yellow onion in half, and chop the ginger into thin slices (no need to peel)
- Roast the onion, ginger slices, cinnamon stick, star anise and coriander on a pan or open flame. Flip the onion and ginger when they are charred on the other side. This takes about 3-5 minutes.
- When the spices are fragrant, remove from heat.
- When they are cool enough to handle, use a knife to remove the charred outer layer of the onion and ginger.
- Wrap the spices in a cheese cloth or spice bags.
Make the pho broth
- Wash and chop the celery, carrot and white mushrooms into big chunks.
- In a pot, add the water and the chopped vegetables along with the kombu and spice bag. Bring to a boil.
- Add the mushroom seasoning/salt, sugar, soy sauce.
- Put the lid on the pot and simmer for at least 30 minutes.
Make the pho toppings
- Pat dry the tofu block and cut into thin slices.
- Wash the king oyster mushroom and slice in half. Optional step: Score the mushroom to create a nice pattern.
- On a pan on medium-high heat, add the oil. When the oil is hot, add the king oyster mushroom and tofu pieces.
- Let them sit to crispy up, about 5 minutes. Flip when the other side of the mushroom and tofu is golden brown.
- After both sides are golden, remove from heat.
- Wash and chop the green onions.
- Wash the coriander, Thai basil and remove the stems.
Assemble the Pho bowl
- Cook the rice noodles according to package instructions. Drain and rinse under cold water to stop the cooking process and avoid sticking.
- Season the broth to your taste with salt and sugar. Use a strainer to remove the vegetables and spices from the broth.
- In a bowl: add the pho noodles, the toppings (crispy tofu, king oyster mushroom, green onions, Thai basil, coriander, lime wedges) followed by the broth.
- Add sauces and a squeeze of lime to your likings and enjoy!
This pho broth can be kept around 3-4 days, whereas the noodles should be cooked at the moment of eat as it gets soggy or sticky over time.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Cuisine: vietnamese
Keywords: comfort food, fall recipes, indulgent, soup, tofu, vegan, winter recipes