Vegetarian Pho (Phở Chay)

• porties: 4 servings
• actieve tijd: 10 minutes
• totale tijd: 1 hour 10 minutes

Ingrediënten

2 cups dried jujubes (see notes)

4 large dried shiitake mushrooms (see notes)

1 dried snow fungus flower (see notes)

2 yellow onions

4 oz ginger

1 medium daikon (peel and cut into small chunks)

Half cabbage or Napa cabbage (roughly chop)

4 quarts water

1 packet pho spice tea bag

1 1/2 tablespoons sea salt

2 tablespoons mushroom seasoning powder

1 teaspoon MSG (optional)

1 lb flat rice noodles

Fried tofu cubes (optional for toppings)

Cilantro (thinly slice)

Green onions (thinly slice green part, leave stem ends long)

Red Thai chili peppers (thinly slice)

Limes (cut into wedges)

Thai Basil

Hoisin sauce

Sriracha chili sauce

Instructies

Char the Aromatics

Peel the yellow onions and cut in half. No need to peel the ginger, slice into thick slices and give each slice a gently smash with the bottom end of your knife. Place them the air fryer or toaster oven for 400°F for 10 minutes or until lightly charred. You can also place them on the top rack of your oven and set it on broil.

Prepare the Stock

In a large pot, add the daikon, Napa cabbage, rehydrated red dates, shiitake mushrooms and snow fungus, and the charred yellow onions and ginger. Add water and bring the pot to a low simmer. Simmer on medium low heat for about one hour. Add the pho spice tea bag during the last 15 minutes of cooking. Strain the stock completely by removing the solids with a mesh skimmer or pouring it through a fine mesh strainer into a clean pot. If preferred, save the snow fungus, daikon, and shiitake mushrooms as delicious toppings instead of discarding them.

Make the Broth

Season the stock with mushroom seasoning powder, salt and MSG if using. Add a bit at a time until it suits your taste. If you are using green onions, add the stem ends.

Prepare the Noodles

Bring a medium pot of water to a rolling boil, then add the whole package and blanch for about 30 seconds. If cooking a single portion, blanch only the amount needed for one serving. Drain the noodles in a colander, rinse with water to remove excess starch, and shake off any excess water. Divide the noodles into bowls.

Assemble the Bowls

Add your favorite toppings (cooked daikon, shiitakes, a piece of snow fungus and/or fried tofu) to each bowl. Add hot broth. Garnish with fresh herbs if using. Add a handful of bean sprouts, basil leaves and a squeeze of lime. Serve with hoisin sauce and sriracha on the side and enjoy.