Pho is considered as one of the typical dishes for Vietnamese cuisine. Pho is served in the morning or at night but in big cities, this dish is enjoyed all day, from morning to midnight. Pho is often served with beef or chicken, but sometimes there are other variations such as mixed noodles, stir-fried Pho, etc…and vegetarian Pho is also one of those variations.
When hearing its name for the first time, people can see this dish is good for health, because its main ingredients are vegetables. In addition, it can be decorated elegantly and colorfully, contributing to the delicacy and elegance of the dish. Therefore, it can be favored by many eaters. If other kinds of Pho attract customers by tender and sweet beef or tasty chicken, vegetarian Pho attracts eaters by the natural sweetness of vegetables and fruits.
If you visit Hanoi, you can find the following reputable restaurants such as Com-Pho Chay Tu Bi (30ATruc Lac,Truc Bach, Ba Dinh), Pho Chay Restaurant (168, Lo Duc, Dong Mac, Hai Ba Trung District) …….
If you want to enjoy a home-made dish, you can refer to the following recipe:
Ingredients for making vegetarian Pho:
- Corn: 300g
- White radish: 200g
- Carrot: 200g
- Leeks: 30g
- Chili: 1
- Cassava roots 200g
- Chayote fruit: 200g
- Onions: 200g
- Ginger: 50g
- Straw mushrooms: 200g
- Bean sprouts: 200g
- Vegetables: basil, lettuce, .. (depending on taste)
- Fried tofu: 3 pieces
- Vegetarian sliced beef: 50g
- Seasoning powder for Pho: 30g
- 2 tofu skin: 30g
- Pho noodles: 500g
- Spices: salt, ground white pepper, rock sugar, seasoning, ..
Steps for making vegetarian Pho
Step 1: Pre-processing ingredients
Peel white radish, carrots, cassava off, wash and drain them and cut into.
Peel off the corn, cut the piece about 3cm.
Clean ginger, slice it.
Peel chayote off, wash it, separate and remove its seeds, cut into bite-sized pieces
Peel onions off.
Clean straw mushrooms, cut it in half.
Chop sawtooth coriander. Clean herbs and bean sprouts, drain.
Clean leeks, slice it.
Soak vegetarian beef in warm water for 20 minutes, wash and drain it.
Put the chopped onion into a bowl, add 1 teaspoon of seasoning, 1 teaspoon of ground pepper, mix well and marinate for 10 minutes.
Step 2: Fry tofu
Cut tofu and tofu skin into small square pieces to eat.
Put the pan on the cooker, add the cooking oil to cover the bottom of the pan.
When cooking oil is boiled, add the tofu, then fry the tofu and cook them evenly.
After finishing, cut fried tofu into 1cm pieces.
Step 3: Stir-fry ingredients
Put the pan on the cooker, add 2 tbsp of cooking oil, add chopped leeks.
Add mushrooms and sliced vegetarian beef, stir it well for 3 minutes.
Add the tofu, season with 1 teaspoon of seasoning, 1 teaspoon of pepper, gently stir the ingredients. Continue to stir-fry for 5 minutes and turn off the cooker.
Step 4: Make the Broth
Roast onions and ginger until it is slightly golden and fragrant
Put the pot on the cooker, add 2.5 liters of water, cook over high heat until it is boiled.
When it is boiled, add the white radish, carrots, corn, chayote, onions and ginger into this pot and simmer for an hour to make broth.
Season with a teaspoon of salt. Regularly remove the foam.
Step 5: Final step
After stewing vegetables for an hour, add Pho seasoning powder and continue to cook for 5 minutes.
Take out all vegetables
Then, you add all the fried ingredients into the pot, add the fried tofu skin, stir well.
Add 1 tbsp of seasoning, 1 tbsp of rock sugar, add spices to suit your family’s taste.
Boil the broth for 5 minutes and turn off the cooker.
When serving, put bean sprouts below and add the noodles, add hot broth over it and sprinkle a little finely chopped coriander to make it more attractive.