Vegetarian Pho

1 unpeeled onion, quartered
75 grams of unpeeled ginger, smashed
2 tablespoons each oil and butter
340 grams tempeh, cut into strips, or a similar amount of fried tofu
8 cups water
½ teaspoon salt
1 teaspoon sugar
2 cinnamon sticks
2 star anise
1 tablespoon whole coriander seed
1 teaspoon fennel seed
½ tsp. whole cloves
⅛ cup tamari
½ pound bánh phở rice noodles

Roast onion and ginger at 425℉ for 30 minutes, or until lightly browned. Heat oil and butter in large saucepan over medium heat. Cook tempeh strips until lightly browned. If using tofu, sauté for 2-3 minutes. Add water, salt, sugar, spices, onion, and ginger. Simmer, covered, for one hour. Remove from heat. Strain broth and return to saucepan. Stir in tamari. Retain the tempeh or tofu, and put that back as well. Simmer for 15 minutes. At this point, the pot can be turned off and left until needed.

Cook rice noodles in boiling water for 6-8 minutes, then drain and add to reheated broth. Stir for a few minutes until noodles have fully combined with broth. Serve in bowls, with some or all of the garnishes available at the table.

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