RESTAURANT STYLE VEGAN PHO | PHỞ CHAY

Here it is friends! I want you to know how to make the best tasting vegan bowl of pho you've ever had. So I'm sharing the tips and time honoured techniques I learned from Vietnamese vegan cooks to prepare an outstanding, aromatic pho broth. Start off with a rich, umami-filled vegetable broth. Char the onions and ginger. Infuse the broth with star anise, cinnamon, and cloves. Spoon in some miso to add a boost of umami. And don't forget the scallions, herbs, chiles, and limes for the essential final garnish. INGREDIENT LIST: 2 quarts (liters) homemade Rich Vegetable Stock (see basic pantry series) 1 or 2 small onions, unpeeled 2 inch (5 cm) piece of ginger, unpeeled 2 tablespoons soy sauce 1 tablespoon red miso 3 whole star anise pods one 3-inch (7 cm) cinnamon stick 3 whole cloves 1/2 to 1 teaspoon salt 1 1/2 dried tofu sticks or 1/2 pound (225 g) medium or firm tofu 1/4 pound (112 g) carrot 1/4 pound (112 g) daikon 1/4 pound (112 g) oyster mushrooms 1/2 pound (225 g) dried pho noodles For the Garnish: small white onion 4 scallions 6 culantro (sawtooth herb) leaves 3/4 cup cilantro springs freshly ground black pepper 1 fresh red mild long chile 1 lime, cut into wedges For Southern Vietnamese style garnish: Handful bean sprouts; Thai basil sprigs For the detailed recipe and instructions check out page 175 of my award winning cookbook VEGETARIAN VIETNAM https://www.amazon.com/Vegetarian-Vie... CONNECT WITH ME INSTAGRAM   / aglobalkitchen   FACEBOOK   / aglobalkitchen   TWITTER   / camcooks