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Veggie or Chicken Pho
Veggie or Chicken Pho

Before you jump to Veggie or Chicken Pho recipe, you may want to read this short interesting healthy tips about Easy Ways to Get Healthy. Becoming A Healthy Eater

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We hope you got insight from reading it, now let’s go back to veggie or chicken pho recipe. You can cook veggie or chicken pho using 27 ingredients and 6 steps. Here is how you cook that.

The ingredients needed to make Veggie or Chicken Pho:
  1. Take 10 shiitake mushrooms
  2. Use 4 large white onions, peeled and diced
  3. Take 3 inches ginger, peeled and sliced
  4. You need 10 cloves garlic, peeled and crushed
  5. Get 1 tsp olive oil
  6. Use 4 baby bok choy, halved
  7. Get 6 pods cardamom
  8. Provide 6 whole star anise
  9. Prepare 2 tsp coriander seed
  10. You need 6 whole cloves
  11. Use 1 tsp fennel seed
  12. Provide 2 cinnamon sticks
  13. Get 1 tbsp low sodium soy sauce
  14. Use 1 whole roasted chicken (recipe coming soon), shredded, using the bones for the stock. - OPTIONAL
  15. Take 1 package firm tofu, cut into 1 inch thick triangles, seasoned and roasted in a 400F oven for 15-20 minutes, until lightly golden. - OPTIONAL
  16. Use 4 carrots, peeled, then using the peeler continue to peel, making thin noodles
  17. Use 6 green onions, sliced lengthwise and very thin
  18. Use 1 package flat rice noodles, boiled
  19. Prepare 14 cups water
  20. You need 1 large stock pot
  21. Prepare To serve:
  22. You need Fresh basil, left whole
  23. Use Fresh cilantro, left whole
  24. Prepare Bean sprouts, washed
  25. Use Lime, cut into wedges
  26. Use Hoisin
  27. Take Sriracha
Instructions to make Veggie or Chicken Pho:
  1. In a large pan over medium heat with no oil added, char the mushrooms, white onions, ginger, garlic, and chicken bones if you chose the chicken option. Add the olive oil, then lay the bok choy flat side down to get a caramelized, brown edge. About 5-7 minutes.
  2. Add the water, scraping the bits off the bottom. Then add back in the mushrooms, onion, and ginger. Then add the star anise, coriander seed, fennel, cardamom, cinnamon sticks and cloves. Bring the pot to a low simmer for 2-3 hours. Lower the heat, stir in the soy sauce and cover for 45 minutes to an hour.
  3. Strain the broth and add the roasted chicken pieces or tofu triangles to heat them through.
  4. In a large mixing bowl, mix the cooked rice noodles, carrots, and green onions., then portion them into 8 large soup bowls, topping each with a charred bok choy half.
  5. Ladle the stock and chicken/tofu over each bowl until it comes up about 3/4 to the edge.
  6. In 8 separate small dishes, arrange the cilantro, basil, bean sprouts, and lime wedges for your guests to add if they choose. Leave the hoisin and sriracha either divided in 8 more small dishes or just out in their bottles for your guests to enjoy, depending how fancy you want to get with it.

The magic of Pho is that while the broth looks completely unassuming, it's actually full of complex-yet-delicate spice infused flavours. To make quick vegan pho, just quarter an onion, roughly chop the garlic, and slice the ginger into coins. Add the broth, onion, garlic, star anise, whole cloves, ginger, and cinnamon to a large pot and bring to a simmer. Yes, you will have large chunks of stuff floating around, that's how it should be. Warm a medium soup pot or Dutch oven over medium heat.

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