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Pho Broth (Recipe)

This Pho Broth Recipe includes Oranges, Limes, Onions Leeks, Mushrooms Cinnamon, Star Anise, Basil, Peppercorns

In 300 years or so, this is going to be a pho broth; just a matter of (cook) time.

((I’ve included the recipe below, but I honestly think you should just get your pho from a nice Vietnamese family; this one tasted like hippies.))

((I should probably say “this one tasted like hippies *made it”, but the former is just as accurate.))

((Sorry @ForksOverKnives.))


Pho Broth Recipe (by Forks Over Knives)

Ingredients

  • 2 Large Onions, Chopped
  • 1 Leek, Washed and Chopped
  • 2 Carrots, Peeled and Chopped
  • 1 Cup Dried Shitake Mushrooms
  • 4 Cloves Garlic
  • 3 2″ Slices of Fresh Ginger
  • 1 Hot Red Chile, Halved
  • A Few Sprigs Each of Fresh Basil, Fresh Cilantro, and Fresh Mint
  • 1 Tbsp Black Peppercorns
  • 1 Tsp Whole Cloves
  • 4 Star Anise
  • 1 Stick Cinnamon
  • 3 Qt Cold Water
  • 2 Slices of Orange
  • 1 Lime, Halved
  • 1/4 Cup Tamari (Optional)

Directions

First, gather and prepare your mise en place.

To start the stock, place ALL of your ingredients (except tamari) into a large stockpot, bring to a boil, then lower the heat to a simmer.

Allow to simmer uncovered for 1 to 1 1/2 hours.

If using tamari, add it after most of the simmering is complete, in order to preserve tamari flavor.

To avoid bitterness in the stock, be sure to remove the citrus halfway through the cooking process.

Note: It is important to taste the stock periodically, so you can make adjustments, such as removing citrus to avoid strong bitterness.

Also, if you are sensitive to hot spices, consider decreasing the amounts of ginger, chile, peppercorns, and cloves.

To finish the stock ((honestly, just call for delivery)), turn off the heat, and allow to cool for 15 to 20 minutes. Place a fine mesh strainer over a medium bowl (or use a strainer lined with cheesecloth); pour the stock into the strainer, allowing the liquid to pour through.

Note: Your stock should be dark and golden in color; if it is not, then you may need to reduce for longer, to concentrate the flavors.

Taste, and add a sodium if you wish to the stock; this is a personal preference.

If not using the stock immediately, quickly chill, then store in the refrigerator, or freeze until ready to use.

“Add your favorite noodles and vegetables to create a delicious vegetarian pho.”


+ This is part of the curriculum for the Forks Over Knives Cooking Course I am taking. You can see the rest of the course-work I’ve completed by viewing the FOKCC tag.

+ This meal is refined sugar free (and sugar substitute free), to the best of my knowledge.

View more in this series…

Whole Foods Plant Based Grocery Haul of Fruits and Veggies (and Spices)
What Melissa Make Mise En Place 5: Carrots, Onions, Leeks, Mushrooms, Orange, Lime, Garlic, Ginger, Spices
WFPB Vegan Pho with Rice Noodles, Sugar Snap Peas, Jalapeño Peppers, Mushrooms, Bok Choy, and Basil

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