By Ximena Lune

ThirdEyeStyle was born in NYC and travels around documenting style, nature's beauty, music, and my love for holistic living and photography

Veggie Pho Gluten Free

Veggie Pho Gluten Free

Vegetarian-Pho-from-Scratch-2.jpg

I loove me a good Pho, is probably one of my favorite things to eat for comfort food when is chilly in NYC. I have found some amazing vietnamese restaurants throughout these years and I seriously want to eat everything in their menu, from summer rolls, to pho, cold peanut rice noodles, and dumplings.
But you guys know I love cooking, especially from scratch and sometimes is too cold to even go out to eat haha, so I decided to find and recreate my perfect lil vegetarian pho from scratch. I hate using stock or anything that comes in a can, because of bpas, preservatives, sodium, aluminum leaks, etc. So I went online and found a great recipe but I tweaked it a bit. 
 

Recipe:

Broth:

  • 12 cups water
  • 1 medium white onions, peeled and quartered
  • 4 medium carrots, cut into 3-inch chunks
  • 2 fresh garlic pieces crushed and cut tiny
  • 1/2 cup fresh mushrooms
  • 1 stalk cilantro
  • 2 leak sticks sliced
  • 3 celery sticks sliced
  • 2 thumb-size pieces of fresh ginger, sliced
  • 1/2 teaspoon crushed black peppercorns
  • Kosher salt and/or a few dashes of soy sauce to taste

For the soup:

  • Banh Pho rice noodles (1 to 2 ounces per serving), plus any of the following:
  • Cubed extra-firm tofu
  • Sliced mushrooms
  • Sliced carrots
  • Baby bok choy
  • Broccoli florets

Toppings:

  • Fresh Thai basil
  • Bean sprouts
  • Fresh jalapeno slices
  • Fresh lime wedges
  • Soy sauce (be sure to find a GF version)
  • Chopped scallions
  • Sriracha
     

Directions

Make the broth:

  • Add all ingredients to a large stock pot and stir. Bring to a boil over medium-high heat, then reduce heat to medium-low. Simmer uncovered for 45 minutes.
  • Remove from heat and let cool until safe to handle. (Optional: Place a colander over a large bowl and pour broth into colander. Discard solids.)  Taste, adding salt if desired, bit of turmeric, cumin, and papikra. Return to the stove and bring to a boil.

Cook the noodles:

  • Either follow package directions, or, if no clear directions, bring a pot of water to boiling. Turn off heat. Add noodles to water and stir gently until softened, about 1 - 2 minutes. Strain noodles and rinse under cold water to prevent sticking.

Assemble your soup!

  • Add noodles to a large bowl. Top with vegetables, tofu. Carefully pour boiling-hot broth over the veggies/tofu. The veggies will blanch in the broth, too, so they should be tender enough by the time you're ready to eat.
  • Serve with assorted toppings.


    Original recipe and pictures from here
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