|2 servings||calories per servings 302|
Calling all pho fans. Our vegetarian version is light with layers of complex flavor from charred carrots and spring onions. We're going to go ahead and warn you that cooking this dish will result in your entire house smelling amazing. Cloves, fennel seed, anise, fresh Thai basil, ginger and garlic give this dish that familiar "pho" smell and flavor, but in an entirely fresh and unconventional way. Mung bean sprouts add crisp texture against the tender rice noodles and smooth, flavorful broth.
1. Please read entire recipe card before beginning.
2. Turn your oven to the broil setting.
3. Peel the carrots, place them and the ginger onto a baking sheet, and place the baking sheet on the highest rack in the oven. Depending on the strength of your oven/broiler you will want to cook the vegetables for 4-5 minutes, pull them out of the oven, turn them over and cook them for another 4-5 minutes. They should be crispy and charred, black is ok and if they are unevenly cooked that is fine too. Turn the broiler off and set aside the vegetables.
4. Fill a medium saucepot 2/3 full with water, add a pinch of salt and place on high heat. Place the rice noodles is a large mixing bowl, when the water is boiling pour it over the noodles, reserve the pot. Stir the noodles so the water infiltrates all the noodles. Let the noodles soak for about 5-6 minutes depending on their size/thickness. After they have soaked and are tender drain them in a colander, rinse them with cold water and set aside.
5. Peel, half and slice the onion. Roughly chop the garlic cloves. Dry the medium saucepot out, place it over medium heat and add the oil. Add the onion and the garlic, cook for 2-3 minutes then add the bay leaves, star anise, cloves, cinnamon, fennel seed, and bird chile. Cook for 1-2 minutes then add 5 cups of water, soy sauce, Bragg’s, charred ginger and a pinch of salt and pepper. Turn the heat to high, bring to a boil, turn down to a simmer and cook for 10-12 minutes.
6. Once the broth has cooked for 10-12 minutes remove from heat, strain the liquid into a pouring vessel or pitcher, discard the solids and season to taste with salt and pepper.
7. Cut the charred carrots in half lengthwise and slice them thinly. Cut the spring onions into thin slices. In two large serving bowls place the noodles, carrots, and spring onions. Cut the lime into quarters.
8. When ready to serve pour the broth over the noodles and serve the lime, bean sprouts, basil, and cilantro on the side for each person to garnish their soup as they choose. Enjoy!
With a degree in Journalism from the University of South Carolina, Robert Lupo has worked in restaurant kitchens from his hometown of Columbia, SC, to Atlanta, GA, including Motor Supply Company, The Globe in Tech Square, Eclipse di Sol, Aria, Brick Store Pub, and Leon’s Full Service. In 2012, he founded the vegetarian Sherrywood Supper Club in Atlanta, where he lives with his wife. Lupo currently works for the Atlanta Neighborhood Charter School, on the Nutrition staff.Learn More...