one star anise

one tablespoon pepper

one teaspoon fennel seeds

5 cardamom

2 slices of fennel

1 inch of cinnamon

4 cloves of garlic

one large onion

2 inches of ginger

fresh vegetables, mushrooms, and tofu Side dish, as desired

Vietnamese rice noodles, half a packet

Soy sauce, 4-6 tablespoons

Oil, 3 tablespoons

Dried shiitake mushrooms, 6 pieces

Cilantro, scallions, as much as you like

Necessary basil, a dozen or so leaves

One cup of mung bean sprouts

Lime, one

Rice of Vegetarian Pho in soup. vegetarian pho recipe

The first step is very important, find a large soup pot (soup pot #1), medium heat pot, put the oil, slowly stir fry star anise, peppercorns, fennel seeds, white nutmeg, fennel, and cinnamon, do not be anxious, the fire is easy to paste. Sauté the spices for about 10 minutes after they are added to the pan.

The fire is slightly higher, add the shredded onion, peeled garlic cloves, continue to sauté, onion and garlic fried soft.

At this point the kitchen has been filled with pho that tantalizing aroma, add ginger, soak the mushroom tips cut off, throw into the pot, soak the mushroom water poured in, and then add 6-8 cups of water as appropriate, high heat to boil change to low heat, cover and stew.

Keep the soup in a small flip state stewed for 45-60 minutes, the soup is ready, this time my practice is to use a sieve to strain the soup into another soup pot (soup pot 2) in the spare, leftover soup residue can not eat thrown away.

Before cooking the powder, wash the mung bean sprouts, Thai basil, cut the lime on a plate on the dinner table.

Soup pot 1 is now empty, put water, cook rice noodles, according to the instructions on the package, do not overcooked, cooked and fished out grand soup bowl.

While cooking the rice noodles, boil the soup in soup pot #2, put in the fresh vegetables and mushrooms and tofu and slightly cook off the raw can, add soy sauce to adjust the flavor, turn off the heat and move away from the heat, don't continue to heat, distribute the soup and the side dishes into a large soup bowl with rice noodles, serve, add the mung bean sprouts, basil leaves, and lime juice, and start to eat.