Emulsifier Free Vegan Pho
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Learn more →Ingredients
4 servings
For the broth
- 1 large yellow onion, halved through the root
- 1 (3-inch) piece fresh ginger, halved lengthwise
- 4 whole star anise
- 1 (3-inch) cinnamon stick
- 4 whole cloves
- 1 tsp coriander seeds
- 1 tsp fennel seeds
- 8 cups vegetable broth
- 2 cups water
- 3 tbsp soy sauce
- 1 tbsp coconut sugar
- 1 tsp salt, plus more to taste
For the tofu
- 14 oz extra-firm tofu, drained and pressed
- 1 tbsp soy sauce
- 1 tbsp neutral oil
For the noodles
- 8 oz flat rice noodles (banh pho, about ¼-inch wide)
For serving
- 2 cups bean sprouts
- 1 cup fresh thai basil leaves
- 4 scallions, thinly sliced
- 1 lime, cut into wedges
- 2 fresh red or green chiles, thinly sliced (optional)
- hoisin sauce, for serving
- sriracha, for serving
Instructions
- 1
Position an oven rack 6 inches from the broiler element and set the broiler to high. Place the onion halves and ginger cut-side up on a foil-lined baking sheet. Broil for 10–12 minutes, until the cut surfaces are deeply charred and blackened in spots. Alternatively, char them directly over a gas burner using tongs, turning every 30 seconds, until charred on all sides, about 4–5 minutes total.
- 2
While the onion and ginger char, toast the spices in a dry large pot over medium heat — add the star anise, cinnamon stick, cloves, coriander seeds, and fennel seeds and cook, stirring frequently, until fragrant and lightly darkened, about 2–3 minutes. Watch closely, as the spices can scorch quickly.
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