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Love the Recipe ? Dont Forget to Follow For Daily Amazing Content Gluten free v…

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Love the Recipe ? Dont Forget to Follow For Daily Amazing Content
Gluten free vegan pho – who wants a bowl?😋
Happy Wednesday, my Insta friends🤗. I am super excited as I finally learn to make delicious pho at home from my good friend duyhvu07 , with no oil in the soup and 2 important steps to get the best aromatic pho – see*
As long as you have all the ingredients ready, cooking will be a breeze.😄
[]Soup ingredients: ~ 1🍎, 1🍐wedged & seeds removed
~ 2🥕, chopped
~ 1 of each: leek, daikon, 🌽 (chopped into large pieces)
~ 4 cups of veggie stock (not broth) + 12 cups of water (or 50/50 stock & water)
1 small rock sugar (optional)
salt to taste
[]*Charred below ingredients:
1 medium onion, 2 shallots, halved
2 medium pieces of ginger, skin removed
[]*Toast spice ingredients:
3 star anise
10 – 12 cloves
1/2 tsp of each: coriander seeds, fennel seeds
1 black cardamom
1 cinnamon stick

1 cheesecloth bag
1 bag of fresh rice stick or dried ones – cooked based on package instructions.🙂
Garnish suggestions: fresh mung bean sprouts, cilantro, scallions, pan-fried tofu (used tofu puffs lightly sauteed in a little tamari), jalapenos, lime wedges, and fresh mints
In a big pot, fill it up with stock and water, add broth ingredients, bring it to boil. In the meantime, charred ingredients above under a broiler or open flame, add to soup.
In a nonstick pan, toast all spices until fragrant. Scoop them into a cheesecloth bag, tie it securely and add to soup. Let your soup simmer for at least 1 hour.
Season with salt and add 1 small rock sugar if using. Cook rice sticks based on package instructions. To assemble, ladle soup over cooked noodles and garnish with your favorite toppings. Best served with spicy garlic chili and hoisin sauce (I only did the chili sauce☺️)


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