Vegan Pho

Suitable for vegans and vegetarians.

Ingredients (broth) (4 servings):

• 1 litre vegetable stock, 
• 1.5 cups (350ml) water, 
• 1 onion (halved), 
• 3 cloves of garlic (peeled), 
• 1 star anise, 
• 3 cloves, 
• 2 inch knob of ginger (peeled), 
• 1 cinnamon stick, 
• 2 cardamom pods, 
• Salt & pepper.

(noodles & toppings):

• Rice noodles or vermicelli (100g per person), 
• 1 pack tempeh, 
• 1 head bok choy,  
• 2-3 stalks fresh coriander, 
• 1 lime.

NOTE, toppings are completely up to your own preference. Add whatever you like. As you can see from the pics, I made one with mushrooms, red peppers, bok choy, and peanuts and one with tempeh, chilis, mushrooms, celery, and bok choy. Both were made with what I had in the fridge/found in the shop and both were delicious.

Method (broth):

• In a large pot, add the stock, water, onion, garlic, star anise, cloves, ginger, cinnamon, and cardamom.
• Place on a medium heat and bring to a boil.
• Reduce heat and cover. Let simmer for 45 minutes to an hour.
• Remove from heat and season well with salt and pepper.
• Strain out the floating ingredients and set aside.

(noodles and toppings):

• Cut the tempeh into bite-sized chunks.
• Cut the bottom end from the bok choy head and separate and wash the leaves.
• Place a skillet over medium high heat with 2 tbsp of oil and add the tempeh. Do not stir or agitate it. Cook for 5-7 minutes on each side or until the pieces have developed a golden-brown crust. Add 2 tbsp of soy sauce and mix to combine. Season to taste with salt and pepper.
• Place a large pan or wok over medium heat. Add the bok choy along with 2-3 tbsp of water and cover, allowing it to steam for 3-5 minutes. Season to taste with salt and pepper.
• Cook the noodles. If you are using rice noodles, cook them in boiling water for 8-10 minutes. If you are using vermicelli, place the noodles in a bowl of hot water and let soak for 10 minutes or until tender. Strain before serving.
• Add 2 tsp of oil to a bowl. Then add the noodles and enough broth to cover them. Then add the bok choy, tempeh, and any other toppings of your choice.
• Garnish with roughly chopped coriander, juice of half a lime, and (optionally) roughly chopped peanuts.
• Serve with hot sauce and soy sauce.