A traditional pho is all about a slow-cooked broth, normally made with beef. However, the main star of the show is really the aromatic spices, so it easily adapts to create a super tasty meal. This version uses a bit of vegetable broth to speed up the process, but of course, if you have time, the longer you cook it for the better it’s going to taste! Top with fresh seasonal vegetables, plenty of greens, and a squeeze of lime juice.

Pho With Grilled Asparagus [Vegan]

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Ingredients

For the Broth:

  • 2 onions
  • 2-inch piece of ginger
  • 3 cinnamon sticks
  • 4 star anise
  • 4 cloves
  • 4 cardamon pods
  • 1 tablespoon coriander seeds
  • 1 teaspoon fennel seeds
  • 1 teaspoon black peppercorns
  • 6 1/3 cups vegetable broth
  • 1 1/2 tablespoons soy sauce
  • 3 carrots
  • 2-inch piece young garlic

 For Serving:

  • 7 ounces brown rice noodles
  • 8 asparagus spears
  • Seasonal leafy greens, such as kale, chard, bok choi, and wild garlic
  • Large handful of bean sprouts
  • Fresh herbs such as Thai basil, coriander, and mint
  • 1 lime, quartered
  • 1 red chilli, sliced
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Preparation

  1. Pre-heat the oven to 355°F.
  2. Quarter the onions, leaving the skin on, chop the ginger into a few large chunks, and bake for about 15 minutes, using a dash of oil, until the edges start to brown.
  3. In a large, heavy-bottomed pan, dry fry the whole spices until they become aromatic.
  4. Roughly chop the carrots and garlic into large chunks and add to the spices with the onion, ginger, and broth.
  5. Simmer for at least half an hour, when ready strain through a fine sieve or muslin and reheat.
  6. Cook your noodles according to the packet instructions which should take about 5-10 minutes, then rinse the noodles.
  7. Place the asparagus on a baking tray, season, drizzle with olive oil, and grill for 5 minutes.
  8. You can either lightly steam your greens or just let the broth cook them in the bowl when serving, it really depends on what you’re using.
  9. To serve, divide the noodles between bowls, then pour over the stock. Arrange your raw or lightly steamed greens, bean sprouts, herbs, chili, and lime around the bowl, placing the grilled asparagus on top.
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