Veggie Pho Gluten Free
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.
- 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
- Fresh Thai basil
- Bean sprouts
- Fresh jalapeno slices
- Fresh lime wedges
- Soy sauce (be sure to find a GF version)
- Chopped scallions
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