Veggie Phở

I am on a roll lately, trying new dishes even shopping at an Asian Market for the first time and buying the store out with Ingredients I knew I'd use, someday. One reason I went was to get ingredients for this Phở chay. I have heard all about Pho (do you know how to say it? Kind of like "Foe?" when asking a question, yes I looked it up). It's a Vietnamese rice noodle soup filled with your choice of add ins from meats to veggies, herbs and seasonings. The broth is what makes this soup, slowly simmered and flavorful. I've always wanted to try it and rather than drag my kids to  Vietnamese place to eat (where I know they won't eat anything), I decided to find a recipe to make a home for my lunch. I came across several but upon reading the comments, this one sold me. Even though the smell of anise is not my fave (but I love black licorice candy), I told myself I'd try it. Boy, once everything is together and you add the soy sauce, this was wonderful. I wish my kids would try it, they liked the noodles plain though. (yes my tofu might look funny, it froze in my fridge, but I thawed it out and used it anyways)

Vegetable Pho

slightly adapted from gastronomyblog

1 package dried banh pho (flat rice noodles, I used a medium size by Flying Horse)

1 leek (leaves only), rinsed of dirt

1 yellow onion

1 ginger

4 star anise
14 oz. vegetable broth
Water

¾ tablespoon Chinese five spice

Soy sauce
Sugar

Canola oil

1 leek (stem only)
Tofu, seasoned with soy and pan fried
8 oz. sliced mushrooms
Black pepper
*basil, cilantro, green onions, carrots

For recipe and directions check out the blog here.

 

making the broth and "meat" component

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enjoy,