LunchDinnerMain Course

Vegetarian Pho

Name: Vegetarian Pho
Prep time: 25 min
Cook time: 1 h
Total time: 1 h 25 min
Yield: 4人分
Cuisine: vietnamese
Ingredients: 1 個 yellow onion halved and peeled; 70 g ginger sliced and lightly smashed; 5 個 star anise; 2 個 cinnamon stick; 6 個 clove; 1 大さじ coriander seed; 0.5 小さじ fennel seed; 2 l vegetable broth; 1 大さじ sugar; 2 大さじ soy sauce; 200 g rice noodle flat, dried; 200 g tofu firm, pressed and thinly sliced; 100 g bean sprout; 2 個 scallion thinly sliced; 0.25 カップ cilantro fresh, chopped; 1 個 lime cut into wedges; 0.5 個 jalapeño thinly sliced (お好みで); 2 大さじ hoisin sauce (お好みで); 2 大さじ sriracha (お好みで)

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.

Forkinによるオリジナルレシピ

合計時間: 1 時間 25 分
人数: 4
難易度: 普通
1人分: 366 kcal

アレルゲン情報： グルテン、ごま、大豆を含む可能性があります。アレルギーがある場合は、必ず材料の包装を確認してください。

下ごしらえ

材料

broth

1 個yellow onion, halved and peeled
70 gginger, sliced and lightly smashed
5 個star anise
2 個cinnamon stick
6 個clove
1 大さじcoriander seed
0.5 小さじfennel seed
2 lvegetable broth
1 大さじsugar
2 大さじsoy sauce

noodles

200 grice noodle, flat, dried

toppings

200 gtofu, firm, pressed and thinly sliced
100 gbean sprout
2 個scallion, thinly sliced
0.25 カップcilantro, fresh, chopped
1 個lime, cut into wedges
0.5 個jalapeño, thinly sliced(お好みで)

condiments

2 大さじhoisin sauce(お好みで)
2 大さじsriracha(お好みで)

調理器具

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

作り方

手順

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.
約7 分
調理のヒント： 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.
約3 分
調理のヒント： 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.
約45 分
調理のヒント： 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.
約10 分
調理のヒント： 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.
約5 分
調理のヒント： 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.

1人分

栄養情報

67%スコア

カロリー: 366.3kcal
たんぱく質: 11.4g
炭水化物: 72.4g
脂質: 5.4g
食物繊維: 6.5g
糖類: 12.4g

レシピの材料と分量から算出した推定値です。ブランドや材料の置き換えによって変わる場合があります。

おいしく保存

保存方法

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

温め直し

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