Content

• Part 2 of 3: Cooking noodles, additives, and garnishing
• Part 3 of 3: Feeding the Pho

1 Chop vegetables. Vegetarian pho requires a lot of vegetables. Peel and cut vegetables into large chunks. Any combination of four or more vegetables can be used. Take about 450 g of each type of vegetables. May be helpful:

• Leek
• Carrot
• Corn
• Radish
• Onion
• Apples or pears (these are not vegetables, but will add sweetness and depth to the broth)

2 Add vegetables, water, salt and sugar to the saucepan. Add chopped vegetables (and fruits, if you are using them) to a saucepan and cover them completely with water. Then add about 1 teaspoon of salt and 1 tablespoon of sugar.

• You can add up to an additional 1/2 tablespoon of sugar if you want the soup to be a little sweeter.
• Place the pot over high heat and wait for the water to boil. Then reduce the heat to medium and let the vegetables cook.

3 Prepare onions, ginger, and other spices. While the broth is cooking, peel the onion and cut it in half, chop up the ginger and other spices. You need to sauté the onions and spices over an open fire, such as a grill, or simply place them in a well-heated skillet and sauté over high heat for a few minutes. Remove spices and onions from heat after a few minutes, frying on all sides.

• Remove the burnt onion pieces, and then place the onions in a pot of vegetables.
• Spices such as star anise, cloves, black pepper and cinnamon work well for broth. Use all of these spices for a more intense flavor.
• You can put the onion directly into the broth, but the rest of the spices are best placed in a special bag, for this you can take, for example, a tea bag. Just take chunks of ginger and other spices and place them in a tea bag, and then put that bag in a saucepan.
• You can put the ginger and all the spices directly into the broth, but you will need to strain it before serving. Otherwise, the spices may end up on the plates.

4 Cook all ingredients for several hours. Let the broth simmer for a few hours. The more vegetables are boiled, the richer the broth will be. When you're done making the soup, take out the vegetables and the spice bag.

• You can also simply pour the broth through a sieve or colander to separate the vegetables from the broth.

5 Taste the broth before serving. It is very important to taste the pho broth before serving it and determine if more salt or sugar should be added. If the broth does not seem salty enough, add a little salt, if the taste is not sweet enough, add more sugar.

• Add salt or sugar little by little (1/2 tablespoon of sugar or ¼ teaspoon of salt) and check the taste of the broth each time, it should not come out too sweet or too salty.

Part 2 of 3: Cooking noodles, additives, and garnishing

1. 1 Toast the tofu. Tofu is a popular protein supplement for vegetarian pho. However, you can use a wide variety of vegetable protein sources such as soy meat and mushrooms. Cut tofu, soy meat, or mushrooms into slices and place in a greased skillet. If you like, you can add vegetables like bok choy, napa cabbage or broccoli.
   • If desired, add finely chopped garlic and ½ teaspoon of five Chinese spice powder during frying.
   • Fry tofu, soy meat, or mushrooms until golden brown.
   • Then remove the pan from the heat and set it aside.
2. 2 Prepare the noodles. Prepare rice noodles according to package directions. You will need to boil water in a large enough saucepan. The cooking time of the noodles may vary depending on the size of the noodles.
   • For example, if you are using thick rice noodles, it will take longer to cook than thin rice noodles.
   • When you're done cooking the noodles, drain off excess water, pour cold water over the noodles, or hold them under cold running water for a few minutes. This will stop the cooking process and the noodles will not stick together.
3. 3 Prepare a plate of additives. The last thing you need to prepare for the pho is a plate with various toppings to add variety to the dish. You can use a variety of additives and seasonings that you like. Place the additives on plates just before serving the pho. Popular supplements for pho are:
   • Bean sprouts
   • Thai basil leaves
   • Coriander (cilantro)
   • Chopped green onions
   • Chopped jalapeno peppers
   • Lime slices
   • Crushed peanuts
   • Sriracha sauce
   • Hoisin sauce

Part 3 of 3: Feeding the Pho

1. 1 Place some noodles in a bowl. To "assemble" a plate of pho, take a plate that is deep and large enough and place the rice noodles in it. Pho is usually served in a large and deep plate, so try to find something that works. A plate that can hold about two glasses of liquid is ideal.
   • You can use a small plate if you don’t have large enough plates, but in that case, add fewer ingredients.
2. 2 Add tofu, soy meat, or mushrooms. Place fried tofu, soy meat, or mushrooms on a plate. Place them on top of the noodles.
   • Don't worry if the noodles or tofu are cold. The hot broth will heat them up again!
3. 3 Pour the broth over the noodles and tofu. Scoop up the broth and pour over the noodles and tofu. Add more broth! The broth should completely cover the noodles and tofu.
4. 4 Add additives and decorations. Finish off your vegetarian pho by adding other ingredients, sauces, and seasonings to your liking. You can also add as many other ingredients as you see fit. Add Sriracha or Hoisin sauce to make the broth a little spicier or sweeter.
   • You can also make a couple of bowls of Sriracha and Hoisin sauces to dip the ingredients.Chunks of tofu or soy meat from soup can be dipped into these sauces.
   • Use chopsticks or a fork to eat the noodles and other soup ingredients, and use the broth with a large spoon.