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Vegan Pho
45—60 Min
An energizing Vietnamese vegetable broth that has been around for thousands of years: Pho. In contrast to Japanese ramen, this broth is crystal clear. The preparation is easier than you may think, and you can have this energy boost spiced with star anise and cinnamon on the table in no time at all.
Ingredients 4 Portions
- 1 lVegetable broth, strong, clear
- 2 pcs.Onions, medium sized
- 2 pcs.Garlic cloves
- 2 pcs.Carrots
- 2 pcs.Spring onions
- 1 pc.Ginger, fresh
- 8 tbsp.Soy sauce, mild
- 500 gRice noodles
- 2 pcs.Chili peppers, small
- 1 pc.Lime
- 200 gVegetable sprouts
- 1 pc.Cinnamon, Whole
- 2 pcs.Star Anise, Whole
- 1 PinchSea Salt, Coarse
- 1 PinchPepper Rainbow, Whole
- Cilantro, fresh
- Mint, fresh
- Thai Basil
Preparation
- 1
Cut the onion, ginger and garlic cloves in half and roast in a pan with the cut side facing down. Add the cinnamon stick and star anise and continue roasting briefly.
- 2
Combine the vegetable broth with the sautéd spices in a pot and simmer for about 20 minutes. Strain and then season with soy sauce, lime juice, salt and pepper.
- 3
Now soak the rice noodles in hot water for a few minutes.
- 4
Cut the carrots into very fine strips and the spring onions into fine rings. Chop the cilantro, Thai basil and mint.
- 5
Finally, place the rice noodles in a bowl, add the carrots and spring onions. Pour the hot soup on top and garnish with the fresh herbs, vegetable sprouts and chili.
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