Name: Vegan Pho Noodles
Prep time: 27 min
Cook time: 62 min
Total time: 90 min
Yield: 4 servings
Cuisine: vietnamese
Ingredients: 2 null onion; 2 null carrots; 2 null celery stalks; 6 null garlic cloves; 1 large thumb ginger; 30 g dried shiitake mushrooms; 1 tbsp vegetable oil; 7 cup water; 0.25 cup soy sauce ((coconut aminos)); 1 tbsp miso paste; 2 tbsp maple syrup; 1 null nori sheets (to taste); null to_taste salt; 5 pods star anise; 6 null whole cloves; 1 tsp coriander seeds; 1 tsp fennel seeds; 1 null cinnamon stick; 200 g rice noodles (cooked); 100 g bean sprouts; 2 heads bok choy; 0.5 bunch fresh coriander; 0.25 bunch fresh mint leaves; 2 null thai chillies (to taste); 0.5 bunch spring onions; 2 null limes (for wedges); null to_taste sriracha ((optional)); null to_taste vegan hoisin ((optional))

Instructions

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1

Broil the onion (2) and ginger (1 large) under a grill until browned.
2

In a pan, toast star anise (5 pods), cloves (6 whole), coriander seeds (1 tsp), fennel seeds (1 tsp), and stick (1 cinnamon) on low heat for a few minutes until fragrant. Place the toasted spices in a cheesecloth or tea bag strainer.
3

In a large deep pan, sauté cloves (6 garlic), stalks (2 celery), and carrots (2) in vegetable oil (1 tbsp) until garlic has softened.
4

Pour in water (7 cup), soy sauce (0.25 cup), miso paste (1 tbsp), maple syrup (2 tbsp), and sheets (1 nori). Mix well and season with [to taste salt].
5

Add the broiled onion (2) and ginger (1 large), and dried shiitake mushrooms (30 g). Add the spice strainer to the pot.
6

Simmer for at least 1 hour, then taste and adjust seasoning to achieve a sweet and salty balance.
7

Prepare rice noodles (200 g) according to package instructions.
8

Add bean sprouts (100 g) to hot water for 1-2 minutes.
9

Just before serving, add bok choy (2 heads) to the pho broth to cook for 1-2 minutes.
10

To serve, place the cooked rice noodles (200 g) in bowls, then pour the hot broth over them, avoiding large chunks of ginger, onions, and carrots. Top with dried shiitake mushrooms (30 g), bean sprouts (100 g), fresh coriander (0.5 bunch), fresh mint leaves (0.25 bunch), chillies (2 thai), spring onions (0.5 bunch), and limes (2). Serve with [to taste sriracha] or [to taste vegan hoisin] if desired.