LunchDinnerMain Course

Vegetarian Pho

Name: Vegetarian Pho
Prep time: 25 min
Cook time: 1 h
Total time: 1 h 25 min
Yield: 4 portioner
Cuisine: vietnamese
Ingredients: 1 stk. yellow onion halved and peeled; 70 g ginger sliced and lightly smashed; 5 stk. star anise; 2 stk. cinnamon stick; 6 stk. clove; 1 spsk. coriander seed; 0,5 tsk. fennel seed; 2 l vegetable broth; 1 spsk. sugar; 2 spsk. soy sauce; 200 g rice noodle flat, dried; 200 g tofu firm, pressed and thinly sliced; 100 g bean sprout; 2 stk. scallion thinly sliced; 0,25 kop cilantro fresh, chopped; 1 stk. lime cut into wedges; 0,5 stk. jalapeño thinly sliced (valgfrit); 2 spsk. hoisin sauce (valgfrit); 2 spsk. sriracha (valgfrit)

This comforting vegetarian pho features a rich, aromatic broth simmered with vegetables and traditional spices. It's a satisfying and flavorful meal, perfect for a light lunch or dinner.

En original opskrift af Forkin

Tid i alt: 1 t. 25 min.
Portioner: 4
Sværhedsgrad: Mellem
Pr. portion: 366 kcal

Allergenoplysninger: kan indeholde gluten, sesam, soja og sojabønner. Kontrollér altid ingrediensernes emballage, hvis du har allergi.

Klargøring

Ingredienser

broth

1 stk.yellow onion, halved and peeled
70 gginger, sliced and lightly smashed
5 stk.star anise
2 stk.cinnamon stick
6 stk.clove
1 spsk.coriander seed
0,5 tsk.fennel seed
2 lvegetable broth
1 spsk.sugar
2 spsk.soy sauce

noodles

200 grice noodle, flat, dried

toppings

200 gtofu, firm, pressed and thinly sliced
100 gbean sprout
2 stk.scallion, thinly sliced
0,25 kopcilantro, fresh, chopped
1 stk.lime, cut into wedges
0,5 stk.jalapeño, thinly sliced(valgfrit)

condiments

2 spsk.hoisin sauce(valgfrit)
2 spsk.sriracha(valgfrit)

Udstyr

dry pan · baking sheet · large pot · fine-mesh sieve · serving bowls

Fremgangsmåde

Trin for trin

1
Preheat your oven broiler.
2
Place the onion and ginger on a baking sheet and broil for 5-7 minutes, turning once, until slightly charred and fragrant.
Ca. 7 min.
Kokkens note: Charring adds depth of flavor to the broth.
3
In a dry pan, toast the star anise, cinnamon stick, cloves, coriander seeds, and fennel seeds over medium heat for 2-3 minutes until fragrant.
Ca. 3 min.
Kokkens note: Do not burn the spices; a light toast is sufficient.
4
Combine the charred onion and ginger, toasted spices, vegetable broth, sugar, and soy sauce in a large pot.
5
Bring the mixture to a boil, then reduce heat to low, cover, and simmer for at least 45 minutes to allow the flavors to meld.
Ca. 45 min.
Kokkens note: The longer it simmers, the more flavorful the broth will be.
6
While the broth simmers, prepare the rice noodles according to package instructions, usually by soaking in hot water or boiling briefly.
Ca. 10 min.
Kokkens note: Do not overcook the noodles; they should still be slightly firm.
7
Strain the broth through a fine-mesh sieve into a clean pot, discarding the solids.
Ca. 5 min.
Kokkens note: Press against the solids to extract all the liquid.
8
Taste the broth and adjust seasoning with more soy sauce or sugar if needed.
9
Divide the cooked rice noodles among serving bowls.
10
Arrange the tofu slices, bean sprouts, scallions, and cilantro on top of the noodles.
11
Ladle the hot broth over the noodles and toppings.
12
Serve immediately with lime wedges, sliced jalapeño, hoisin sauce, and sriracha on the side for individual customization.

Pr. portion

Næringsindhold

67%Score

Kalorier: 366,3kcal
Protein: 11,4g
Kulhydrat: 72,4g
Fedt: 5,4g
Kostfibre: 6,5g
Sukker: 12,4g

Beregnet ud fra ingrediensmængderne i opskriften. Værdierne kan variere afhængigt af mærker og udskiftninger.

Bevar den gode smag

Opbevaring

Store leftover broth and noodles separately in airtight containers in the refrigerator.

Genopvarmning

Reheat broth gently on the stovetop. Re-blanch noodles in hot water before combining.