Written by Anne Onyeneho
Gorgeous gorgeous girls eat pho (pronounced “fuh”), especially pho’s that are called “Rich Pho”. This alkaline plant-based pho is cozy, refreshing and richly flavored. The key to pho is the broth. Pho is only as good as its broth. There are two steps that give this recipe unforgettable depth, and they are toasting the spices and charring the ginger and onions. So without further ado, let’s get to it.
Recipe
CUISINE
Vietnamese
TOTAL TIME
20 min prep / 30 min cooking
SERVING
Serves 4 to 5
Ingredients
Special equipment: Cheesecloth, kitchen string
1 box (8 ounces) spelt or kamut noodles
2 teaspoons onion powder, divided
Sea salt, to taste
1 Ceylon cinnamon stick
4 star anise pods
1 teaspoon fennel seeds
1 to 1½-inch knob of fresh ginger (not peeled)
½ large onion, cut into thick rings
3 tablespoons sesame oil
3 cups of oyster mushrooms, sliced
1 habanero pepper, or red pepper flakes (optional)
¼ teaspoon powdered cloves
8 cups spring water
¼ cup coconut aminos
Lime wedge
Cucumber, cut lengthwise
For garnish: chopped cilantro, chopped scallions, sesame seeds
Method
– Cook the noodles according to box instructions. Drain. Add 1 teaspoon of onion powder and some salt to the noodles and set aside.
– In a separate small, dry pan over medium-low heat, place the cinnamon stick, star anise, and fennel seeds. Toast for about 3 minutes, tossing, until fragrant. Cut a piece of cheesecloth about 8 inches square. Pour the toasted spices into the cheesecloth and tie it using the kitchen string to add later into the broth. Set aside.
– Next, using tongs, hold the knob of unpeeled ginger and char it for 3 to 4 minutes over an open flame (or place it directly on an electric burner, as seen on picture), then do the same for the thick-cut onion. (Don’t fret, this is a cool, fast way to roast your veggies.) Do this until they’re lightly blackened and become fragrant. Peel away most of the blackened skin on the ginger. Set aside.
– In a stockpot on medium heat, add the sesame oil. Toss in the charred ginger, onion rings, and the mushrooms and let cook for 5 minutes. If you’re into spicy food, add the whole habanero or some red pepper flakes.
– Add the remaining onion powder, cloves, and salt to taste. Stir for 1 to 2 minutes.
– Using the tongs, remove most of the mushrooms and set aside.
– Pour in the water and coconut aminos, then drop in the cheesecloth with toasted spices, stir, and bring to a simmer. Cover the pot and reduce the heat to low. Let it simmer on low heat for 15 to 20 minutes.
– Remove the habanero. Taste the broth and adjust seasoning as needed.
– Divide the noodles evenly between bowls, then top with broth. Top with the seared mushrooms, sprigs of cilantro, cucumber, sesame seeds, and lime wedges (squeeze lime juice into broth). Serve immediately with chopsticks and soup spoons.
Optional
To make this pho even more wealthy, (haha—see what I did there) make this quick hot chili oil to pour into the pho:
Hot Chilli Oil
¼ cup of sesame oil
2 tbs of coconut aminos
1 tbs of red pepper flakes
½ tsp of onion powder
¼ tsp of cayenne
1 tsp of agave
1 tbs of spring water
Whisk together all ingredients for hot chili oil dipping sauce and set aside. Adjust to your liking
Bon Appétit!
