Originating from the Nam Dinh Province southeast of Hanoi in the early twentieth century, phở is one of the most famous traditional dishes in Vietnam. In fact, this is often the dish that introduces most people to Vietnamese cuisine. This vegan phở starts with a rich vegetable broth flavored with shallot, ginger, star anise, black cardamom, apple, and pear. Black cardamom is larger than green cardamom, has a smoky flavor, and is mostly used in savory dishes. If you have trouble finding black, you can substitute with green, but your phở will lack that signature smoky, hot flavor. See Cooks' Note below for essential tips on making plant-based phở broth.
This recipe was excerpted from 'Vegan Vietnamese' by Helen Lê. Buy the full book on Amazon.
What you’ll need
Cinnamon Sticks
$12 At Spicewalla
Black Cardamom
$8 At Amazon
Rock Sugar
$7 At Amazon
Recipe information
Yield
Serves 8 to 10
Ingredients
For the broth
16
1
1
2
1
1
2
2 to 3
2
2
3
2
2
For the toppings
¼
1
3½
1
1
2
1
2
9
1
16
2
3½
1
1
1
¼
¼
Need to make a substitution?
Preparation
Make the broth
Step 1
Fill a large stockpot with the water, and add the apple, pear, carrot, kohlrabi, onion, rock sugar, and 2 to 3 tablespoons of salt. Bring to a boil, and then reduce heat to low. Simmer uncovered until the fruits and vegetables are tender (about 30 minutes).
Step 2
Heat the shallots and ginger slices directly over an open flame on the stove until slightly charred on all sides. Toast the star anise, cinnamon sticks, and cardamom pods in a small skillet over medium-low heat for 2 to 3 minutes, until fragrant.
Step 3
Peel the shallots, and then rinse with the ginger under warm running water. Scrape off all charred bits and place in large tea bags or wrap securely in cheesecloth with star anise, cinnamon sticks, and black cardamom. Add to stockpot, and then season broth with salt and stock powder.
Make the toppings
Step 4
In a small skillet, heat ¼ cup of the oil over medium-low heat. Once hot, add the tofu and cook until golden brown on all sides (10 to 15 minutes). Transfer the tofu to a cooling rack or paper towel–lined plate to drain. Once cool, cut the fried tofu and soaked bean curd into bite-size pieces.
Step 5
Combine the fried tofu and bean curd slices in a large bowl and season with ½ teaspoon of the salt, ½ tablespoon of the granulated sugar, 1 teaspoon of the stock powder, ½ teaspoon of the five-spice powder, and 1 tablespoon of the soy sauce.
Step 6
In a separate large bowl, combine the mushrooms and season with the remaining ½ teaspoon salt, ½ tablespoon granulated sugar, 1 teaspoon stock powder, ½ teaspoon five-spice powder, and 1 tablespoon soy sauce.
Step 7
Heat 1 tablespoon of the vegetable oil in a large skillet over medium-low heat. When hot, add half of the minced leek, and cook and stir until fragrant (about 1 minute). Add the tofu–bean curd mixture and cook and stir until seasonings are well absorbed (about 3 minutes). Transfer to a clean bowl.
Step 8
Return skillet to medium-low heat and add remaining 1 tablespoon vegetable oil. Add remaining leek and cook and stir until fragrant (about 1 minute). Add mushroom mixture and cook and stir until soft and seasonings are well absorbed (about 3 minutes). Transfer to a separate clean bowl.
For serving
Step 9
Follow the instructions on the package to cook the dried noodles.
Step 10
Fill each serving bowl about one-third with noodles, add tofu and mushroom toppings, top with sawtooth herb, and then ladle the hot broth over the top.
Step 11
Serve with a platter of fresh herbs, blanched mung bean sprouts, lime wedges, and sliced chili peppers, along with sriracha (if using) and hoisin sauce (if using).
