Don’t let beef broth get in the way of being able to enjoy this fantastic Vietnamese dish! Our friends at The Herbivorous Butcher have got you covered with this Pho recipe. The more toppings you can throw in, the better. You can also be sure to find the vegan Korean BBQ Ribs at It’s All Natural.
This recipe Serves 6
1 large onion, sliced
3-inch piece fresh ginger root, sliced
4-inch cinnamon stick
5 star anise
3 cloves garlic, minced
2 teaspoon coriander seeds
6 cups vegetable stock
4 teaspoons tamari
1 teaspoon agave syrup
4 stalks celery, sliced (use what you have – carrots, broccoli, boy choy, green bean, mushroom, cabbage, etc.)
1 pound rice noodles
3 scallions, thinly sliced
1 chile pepper (Thai bird, serrano, or jalapeño), sliced
2 lime, cut into wedges
1 cup bean sprouts
Large handful of herbs: cilantro, Thai basil, mint
Hoisin sauce, sriracha sauce
For the broth: In a large pot, dry roast garlic, onion, ginger, cinnamon, star anise, cloves, and coriander over medium-low heat, stirring to prevent burning. When spices are aromatic, add vegetable stock, tamari, agave.
Bring broth to a boil, reduce heat, and simmer, covered, for 20 minutes.
Strain out the star anise, cinnamon stick, ginger and clove (you can contain them in a teaball and lift out out of the broth).
Add the veggies and cook another 10 minutes. Keep hot until ready to serve.
For the noodles: While broth is simmering, place noodles in a large bowl and cover with hot water. Let stand for 20-30 minutes or until tender but still chewy. Drain. (If soaking does not soften the noodles enough, blanch them in a pot of boiling water for a few seconds.)
While broth is simmering, slide and pan fry the Korean ribs.
To serve: Divide noodles between bowls. Arrange Korean Ribs over noodles. Ladle about 2 cups of broth into each bowl. Serve with garnishes on the side.
Recipe Credit: Janet Hudson and The Herbivorous Butcher