LunchDinnerMain Course

Vegetarian Pho

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

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.

Een origineel recept van Forkin

Totale tijd: 1 uur 25 min
Porties: 4
Moeilijkheid: Gemiddeld
Per portie: 366 kcal

Allergeneninformatie: kan gluten, sesam en soja bevatten. Controleer bij een allergie altijd de verpakking van de ingrediënten.

Mise-en-place

Ingrediënten

broth

1 styellow onion, halved and peeled
70 gginger, sliced and lightly smashed
5 ststar anise
2 stcinnamon stick
6 stclove
1 elcoriander seed
0,5 tlfennel seed
2 lvegetable broth
1 elsugar
2 elsoy sauce

noodles

200 grice noodle, flat, dried

toppings

200 gtofu, firm, pressed and thinly sliced
100 gbean sprout
2 stscallion, thinly sliced
0,25 kopjecilantro, fresh, chopped
1 stlime, cut into wedges
0,5 stjalapeño, thinly sliced(optioneel)

condiments

2 elhoisin sauce(optioneel)
2 elsriracha(optioneel)

Keukengerei

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

De bereidingswijze

Stap voor stap

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.
Ongeveer 7 min
Tip van de kok: 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.
Ongeveer 3 min
Tip van de kok: 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.
Ongeveer 45 min
Tip van de kok: 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.
Ongeveer 10 min
Tip van de kok: 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.
Ongeveer 5 min
Tip van de kok: 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.

Per portie

Voedingswaarden

67%Score

Calorieën: 366,3kcal
Eiwit: 11,4g
Koolhydraten: 72,4g
Vet: 5,4g
Vezels: 6,5g
Suiker: 12,4g

Geschat op basis van de hoeveelheden ingrediënten in het recept. Waarden kunnen per merk en vervanging verschillen.

Goed bewaren

Bewaren

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

Opwarmen

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