AUTHENTIC VEGAN PHO - PHỞ CHAY | Easy Vietnamese Vegan Pho

Authentic Vegan Pho Recipe
INGREDIENTS
All the spices that needed
• 1 cinnamon stick
• 1 black cardamom
• 5 star anise
• 1 teaspoon clove
• 1 teaspoon peppercorn
• 1 teaspoon fennel seeds
• 1 teaspoon coriander seeds

Vegan Pho Broth
• 1 jicama diced
• 1 daikon radish cut into round cubes
• 1 large onion, halve the onion
• 2 slices of ginger
• 1 ear of corn
• 1 apple
• 2 carrots cut into small chunks
• 1/2 broccoli cut into florets
• 12 cups of water
• Vegan fish sauce
• Salt/ mushroom seasoning to taste

Toppings and Garnishes
• 1 King Oyster Mushroom, thinly sliced
• 1 pack of Bunapi mushroom
• 7 oz. tofu cubes air-fried, then seasoned with Five-spice powder and mushroom seasoning
• Mung bean sprouts
• Lime wedges
• Thai basil, sawtooth herb, thinly sliced onion, green onion
• Sriracha and vegan hoisin sauce served on the side.

INSTRUCTIONS
Make the Vegan Pho broth
1. In a heated non-stick pan, toast or char spices until aromatic. Transfer the toasted spices into a tea ball strainer and set aside.
2. Then, toast daikon, onion, and ginger until they look char on both sides.
3. Fill a pot with 12 cups of water. Place all the soup ingredients and spices in the pot and cover it with a lid.
4. Bring the mixture to a boil, then lower the heat and simmer for an hour.
5. Once it's ready, strain the mixture and season to taste. I used mushrooms seasoning and vegan fish sauce.

How to serve
1. Prepare your favorite toppings. I used tofu cubes and king oyster mushrooms that were seasoned with five-spice powder and mushroom seasoning.
2. Cook noodles as directed. Place noodles in a bowl and ladle the delicious hot soup over.
3. Top with herbs and veggies of choice and don't forget the lime juice, sriracha and vegan hoisin sauce. Serve warm and enjoy!
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