Pho Chay (Vietnamese Vegan Noodle Soup)

下ごしらえ

材料

作り方

手順

1. 1

   Roast the onion and ginger directly over an open flame or under a broiler until charred and fragrant, about 5-10 minutes. Rinse off any loose charred bits.

   約10 分

   調理のヒント： Charring adds a crucial depth of flavor to the broth.

2. 2

   In a dry pan, toast the star anise, cinnamon stick, cloves, cardamom pods, coriander seeds, and fennel seeds over medium heat until fragrant, about 2-3 minutes. Be careful not to burn them.

   約3 分

   調理のヒント： Toasting spices intensifies their aroma and flavor.

3. 3

   Combine the charred onion, ginger, toasted spices, water, carrots, daikon radish, and mushrooms in a large pot.

   約2 分

4. 4

   Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for at least 60 minutes, or up to 90 minutes for a richer flavor.

   約1 時間 30 分

   調理のヒント： The longer the simmer, the more flavorful your broth will be.

5. 5

   Strain the broth through a fine-mesh sieve into a clean pot, discarding the solids. Press gently on the solids to extract all liquid.

   約5 分

6. 6

   Stir the soy sauce, maple syrup, and salt into the strained broth. Taste and adjust seasonings as needed.

   約1 分

7. 7

   While the broth simmers, prepare the rice noodles according to package instructions. Usually, this involves soaking in hot water or briefly boiling.

   約10 分

   調理のヒント： Do not overcook the noodles, as they will continue to soften in the hot broth.

8. 8

   To serve, divide the cooked rice noodles among serving bowls. Arrange the sliced tofu, bean sprouts, scallions, and cilantro over the noodles.

   約5 分

9. 9

   Ladle the hot broth over the ingredients in each bowl. Serve immediately with lime wedges, jalapeños, and fresh Thai basil on the side for garnish.